I typically use this sauce when making tamales -- it's equally good served with chicken, pork, beef or even tofu. See the related features links below to check out our Tamale Making Tutorial with tips, directions and lots of recipes.

You can also use this as a sauce over grilled meats or even as a salsa. Make lots when you make it as it freezes exceptionally well.

Makes About 8 Cups

Bring about a quart of water to a boil in a medium pot. Seed and rinse the chiles, and add to the boiling water. Remove from heat and let stand for about a half hour to soften. Remove chiles from water and reserve 2 cups of the soaking liquid.

Heat 2 tablespoons olive oil in a large skillet and saute onions until soft but not browned. Use a food processor or blender to purée the soaked chiles, onion and garlic.

Heat remaining oil in the skillet, stir in the cumin and coriander for 30 seconds or so (do not let the spices burn or they will become bitter!). Add the chile mixture, 2 cups reserved chile soaking liquid and enough stock to give the sauce the consistency of a thin marinara sauce. Stir in the brown sugar and season with salt and pepper. Simmer for about 10-15 minutes more.