This sauce is great with eggs, tacos, or echiladas. You can adjust the heat of the sauce to your liking by adding more honey or more red cayenne pepper.
Four Dried Chile Pasilla Negro Or Dried Chile Ancho Peppers
12 Ounces Of Tomato Puree
12 Ounces Of Chicken Stock
1/4 Cup Dry White Wine (Good Enough To Drink)
Two Teaspoons Of Honey
2/3 Cup Coarsely Chopped Spanish Onions
A Peeled Garlic Clove Coarsely Chopped
A Teaspoon Of Cumin
1/2 Teaspoon Of Dried Oregano
Three Teaspoons Of Sea Salt
1 1/2 Teaspoons Of Red Cayenne Pepper
A Tablespoon Of Canola Oil
Put the dried chile peppers in a bowl. Pour three cups of boiling water over the dried peppers and let them sit for one hour. After an hour, remove the stems and coarsely chop the peppers.
Into a sauce pan, add the canola oil, the sea salt, and the red cayenne pepper. Put the saucepan on medium heat. Add the onions, the garlic, and the peppers to the canola oil. Cook while stirring frequently for four minutes. Add the white wine. Cook for an additional four minutes. Add the tomato puree and the chicken stock. Stir well to incorporate all of the ingredients. Reduce the heat to low and simmer the mixture for 25 minutes uncovered stirring occasionally. After 25 minutes, turn off the heat and let the mixture cool for 30 minutes.
After the sauce has cooled, add the mixture to a blender. Add the honey, the cumin, and the oregano. Blend until smooth. Taste and add more sea salt, if needed. If the sauce is too spicy or somewhat bitter, add more honey. If you would like a hotter, spicier sauce, add more red cayenne pepper.