Adapted from Diana Kennedy's "The Cuisines of Mexico".

6 Chiles Anchos, Dried	¼ Teaspoon Cumin Seeds
3 Chiles Guajillos, Dried	¼ Cup Distilled White Vinegar
10 Chiles Cascabel, Dried	1 Teaspoon Morton's Kosher Salt
18 Peppercorns	6 Cloves Garlic, Smashed And Peeled
4 Cloves, Whole	½ Small Onion
¼ Teaspoon Mexican Oregano

Toast dried, whole chiles in a cast iron skillet over moderate heat, turning from time to time to prevent burning. When lightly toasted, the chiles will become fragrant. Transfer them to a cutting board. Remove stem, split chiles, then remove veins and seeds. Soak chiles in hot water to cover for 20 minutes. Transfer chiles to a blender jar with a slotted spoon, add the rest of the ingredients, and blend to a smooth paste.