Categories: Sauces, Mexican 
      Yield: 4 servings 
  
      8    Ancho Chilies                       8 oz Tomato Sauce; 1 cn 
  3 1/2 c  Warm Water                          1 tb Oregano Leaves; Dried 
    1/2 c  Onion; Chopped                      1 tb Cumin Seed 
      2    Garlic; Cloves, chopped             1 ts Salt 
    1/4 c  Vegetable Oil                   
  
  Cover chiles with warm water.  Let stand until softened, about 30 minutes; 
  drain.  Strain liquid; reserve.  Remove stems, seeds and membranes from 
  chilies.  Cook and stir onion and garlic in oil in a 2-quart saucepan until 
  onion is tender.  Stir in chilies, 2 cups of the reserved liquid and the 
  remaining ingredients.  Heat ot boiling, reduce heat.  Simmer, uncovered, 
  20 minutes; cool.  Pour into a food processor work bowl fitted with steel 
  blade or into a blender container; cover and process until smooth. Cover 
  and refrigerate up to 10 days. Makes about 2 1/2 cups sauce.