Ancho chiles Water Garlic Cinnamon stick Cumin Oregano Apple cider vinegar Salt
Cut off the stem. Open the dried chile and remove as many seeds and veins as you can.
Add the dried ancho chiles to a pot, add enough water to cover the chiles and bring to a boil. Turn off heat.
Add the rehydrated chiles, water, onion, garlic, cinnamon stick, cumin, oregano, salt and apple cider vinegar to the blender.
Blend all the ingredients until smooth. The color of the sauce should be a deep red.
This will remove any extra chile pieces and leave you with a smoother sauce.
This recipe will produce 2 1/2 cups of sauce. Store them in airtight jars until ready to use.