Red Enchilada Sauce
5 dried Pasilla chiles, stemmed and seeded
3 dried California chiles, stemmed and seeded
2 C. chicken stock, hot
1/4 C. fresh cilantro leaves
3 garlic cloves
1 T. oregano
1 T. cumin
1 T. red wine vinegar
1 tomato, chopped
Coarse salt, to taste
2 T. vegetable oil
Freshly ground black pepper, to taste
Over a medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20 minutes.
In a blender, place the chiles and stock. Blend until chopped. Add the cilantro, garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until very smooth.
Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.