Red Pork Chili Sauce for Tamales

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

10 ancho (dried poblano) chiles

4 dried California chiles

4 onions, quartered

8 cloves garlic, peeled

2 tablespoons olive or vegetable oil

1 tablespoon ground cumin

2 to 4 cups pork, chicken or vegetable stock

1 (28-ounce) can tomato puree or crushed tomatoes

2 tablespoons sugar, or more to taste

1 tablespoon salt, or more to taste

Directions at latimes.com

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