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Mexican Enchilada Sauce

 10 dried Mexican chiles (pasillas)
 1 clove garlic
 1/4 cup vegetable oil
 1 teaspoon each salt and dried oregano
 1/4 teaspoon ground cumin seeds
 1/4 cup tomato purée (optional)
1

Toast chiles in a hot oven (400°) for 3 or 4 minutes. Shake out seeds. Cover with 5 cups warm water; soak until soft. Place chiles and water in a blender with garlic, oil, salt, oregano, and cumin. Whirl until smooth (or grind in a food processor). Pour into a pan; add tomato purée. Simmer 10 minutes.