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A great sauce for all your Mexican-inspired dishes. Can easily replace store-bought enchilada sauce.
Break apart dried chilies and discard seeds and stems. Heat olive oil in a medium pot over moderate heat and add the white onion. Sauté for 3 to 4 minutes and add the garlic, cloves, cinnamon stick, and cumin seeds and sauté another 2 minutes, stirring frequently. Add the chilies and sauté another minute before adding the water and salt and bringing to a simmer. Reduce the heat to low and simmer the mixture until the water is reduced by half. Remove cinnamon stick, allow to cool slightly then place into a blender and blend until smooth. Press through a fine-mesh strainer and reserve.
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