6 dried chiles (ancho, New Mexico, etc.)
1 6 oz can tomato paste
1/4 c corn oil
2 cloves minced garlic
1.5 tsp salt
1 tsp oregano
1/4 tsp cumin
3 cup chicken stock
Bake chiles 3-4 minutes at 400 degrees. Remove stems and seeds, place in bowl of boiling water, cover, and let sit for 15-30 minutes until soft. Combine all but 2 cups broth in blender. Blend until smooth. Pour in sauce pan with remaining broth over medium heat, simmer for 10 minutes.
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