This Mexican enchilada sauce incorporates ancho chilis, onion, garlic, cumin and oregano, in addition to chili powder, tomatoes and lemon juice. Double or triple the number of chili peppers to add more spicy flavor.
Use warm water to rinse 2 large dried ancho chiles. Pat them dry, remove the seeds, stem and veins, and chop them into 1-inch pieces. Toast the chili pieces in a large pan until they begin to brown. Chop and add 1/2 of an onion. When the onion begins to brown, add 1/2 teaspoon of cumin. Cook for 30 seconds, and add in 1 tablespoon olive oil and 2 minced garlic cloves. Cook for 1 minute. Add 1 cup of boiling water and 1 cup of chicken stock. Bring the mixture to a boil, and reduce the heat to medium-low. Simmer the mixture for 15 minutes, then remove the pan from the heat.
Add 1 teaspoon of fresh chopped oregano, 1 teaspoon of cumin, 2 teaspoons of chili powder, 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper, and mix thoroughly. Adjust spice measurements to taste. Let the mixture cool, and pour it into a blender. Starting at low speed, gradually increase the speed of the blender to puree the mixture. Add 1 pound of chopped seeded tomatoes, 1 1/2 teaspoons sugar and 1 teaspoon lemon juice. Continue using the blender to puree the sauce until it is smooth. Return the sauce to the pan, and cook it for 15 minutes.