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1
Cut off stem ends of tomatoes and roast them in a cast-iron skillet over high heat until their skins blacken.
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2
Transfer to a blender or food processor.
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3
Dry skillet and return to high heat.
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4
Add dried chiles and roast them, stirring, until they begin to release their aroma, about 3 minutes.
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5
Transfer chiles to a bowl and pour water over.
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6
Leave to soften and rehydrate, 10 to 15 minutes.
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7
Add softened chiles to tomatoes.
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8
Taste chile water; if it is not bitter, add 1 cup to food processor and reserve remaining water separately, or use plain water.
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9
Wipe out skillet, heat olive oil over high heat, add onion and saute over medium heat until browned, about 10 minutes.
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10
Transfer onions to food processor along with chipotle pepper with its sauce, garlic, cumin, oregano and salt to taste.
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11
Puree to a fine paste, stopping once or twice to scrape down sides of workbowl with a rubber spatula.
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12
If needed, add a little more water to processor.
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13
In a large skillet heat vegetable oil until just smoking, add chile puree and heat until sizzling.
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14
Fry sauce, stirring continuously, 3 to 5 minutes.
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15
If sauce becomes too thick, thin it with a little more chile water.
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16
Serve warm with tamales or grilled meats.
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17
Or cool and refrigerate for up to 1 week.
