3 large dried ancho chiles, stems and seeds removed
1 1/2 teaspoons sugar
1 dried pasilla pepper, stems and seeds removed
1 1/2 lbs large shrimp, shelled and deveined
1 large onion, chopped
2 cloves minced garlic
1/2 teaspoon dried cilantro (use fresh if avail!)
1/4 teaspoon ground cumin
1/4 cup vegetable oil
1/4 cup distilled white vinegar
1. Cover the chiles with hot water and let them sit for 15 minutes or until softened.
2. Combine chiles and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, cilantro, and cumin in a blender and puree to a smooth paste.
3. Saute the chile mixture in the oil for 5 minutes, add the vinegar and sugar, and bring to a boil.
4. 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 shrimp are done.
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