2 ounces dried guajillo chile peppers, stemmed and seeded
2 ounces dried New Mexico chile peppers, stemmed and seeded
2 Tbsp olive oil
1/2 tsp ground cumin
1/2 tsp dried oregano
salt to taste
vinegar or lime juice, optional
Working in two batches, toast the chiles in a Dutch oven over medium high heat for just a minute or so, tossing constantly. You want them to start to darken, but not burn.
Add 8 cups of water to the pot and bring to a boil. Turn down the heat and let boil gently for about 15 minutes.
Remove the chiles to a blender and add 5 cups of the cooking water. Let the mixture cool for a while and then blend until smooth.
Heat the oil in a saucepan over medium heat and add the spices. Sauté for a minute or two to bloom the flavors, stirring constantly.
Pour the blended sauce into the saucepan and bring it to a simmer. Reduce the heat to low and let the sauce simmer for 10-15 minutes, until it thickens and the flavors meld together.
Use the enchilada sauce immediately, or store it in an airtight container in the refrigerator for up to 10 days
