Red Enchilada Sauce

Roughly chop the onion (1 red) and garlic (8 cloves). These will go into a blender later, so fine chopping isn't necessary.

Remove the stem and seeds from the dried ancho chilis (3 oz).

Add olive oil (2 tbsp) to a large skillet over medium heat.

Sauté the [red onion] for 3-5 minutes until translucent, stirring often to prevent burning. Start 5m timer

Add in the [garlic]. Cook for 1 minute. Start 1m timer

Add the de-stemmed [dried ancho chilis]. Cook for 3 minutes on each side to bring out their flavors. Start 3m timer

Pour in vegetable stock (3 cups), along with in adobo (1 chipotle) and adobo sauce from can (1 tbsp).

Bring to a boil, then reduce heat and cook for 5 minutes. Start 5m timer

Stir in the tomato paste (6 oz), brown sugar (1 tbsp), cumin (1 tsp), garlic powder (1 tsp), smoked paprika (1 tsp), dried marjoram (0.5 tsp), salt (0.5 tsp), black pepper (0.5 tsp), and apple cider vinegar (1 tsp). Mix well.

Cook for 10 minutes. Start 10m timer

Remove the skillet from heat.

Transfer the mixture to a blender and blend until completely smooth and creamy.

In the same skillet, add enough [olive oil] to coat the bottom. Heat over medium-high heat.

Once hot, pour the blended sauce back into the skillet. Fry the sauce for 1 minute, then reduce heat to medium and cook for another 5 minutes to develop a deeper, richer flavor. Start 5m timer

Use immediately or let cool completely and store in an airtight container in the fridge for up to 4 weeks.