Coyote Canyon Red Chile Sauce

10 to 12 - dried red chiles
4 - cup hot water
2 - Tablespoon vegetable oil
1 - medium onion, chopped
2 - cloves garlic, chopped
1-1/2 - cups chicken broth
1 - teaspoon Mexican oregano
1/4 - teaspoon ground cumin
1/8 - teaspoon salt

Preheat oven to 250º F.

    * In a baking pan, arrange chile and place in oven for 10 to 15 minutes.
    * Do not burn.
    * Remove stems and seeds.
    * Crumble chile into a saucepan.
    * Add water and cover saucepan.
    * Steep the chiles for 15 to 20 minutes or until soft.
    * Drain water and remove from pan.
    * In a skillet, add oil and sauté the onion and garlic until soft.
    * Add the chiles and chicken broth.
    * Simmer for 10 minutes.
    * Place chile mixture into a blender or food processor and puree.
    * Strain the mixture and pour into a bowl.
    * You want the consistency to be not to thick and not to thin.
    * If it is thin, place back in saucepan and simmer until you reduce to the consistency you want.
    * If it is too thick, add a little more broth.
    * Into a serving bowl, pour in the sauce.
    * Add the oregano, cumin and salt.
    * Serve.

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