3 lg Dried Ancho chiles, stems
-and seeds removed
1    Dried Pasilla chile, stem
-and seeds removed
1 lg Onion, chopped
2    Cloves garlic, chopped
1/2 ts Dried oregano
1/4 ts Ground cumin
1/4 c  Vegetable oil
1/4 c  Distilled white vinegar
1 1/2 ts Sugar
1    1/2 lb LARGE shrimp, shelled
-and deveined

Serves 6

Cover the chiles with hot water and let them sit for
15 minutes or until softened. Combine chiles and 1/4
to 1/2 cup of the water they were soaking in, onion,
garlic, oregano, and cumin in a blender and puree to a
smooth paste.

Saute the chile mixture in the oil for 5 minutes, add
the vinegar and sugar, and bring to a boil. Reduce
heat and simmer until the sauce is very thick, about 5
to 8 minutes.

Add shrimp to sauce and toss to coat, then simmer for
5 to 8 minutes or until the shrimp are done.

The Whole Chili Pepper From the collection of Jim
Vorheis