MMMMM----- Recipe via Meal-Master (tm) v8.01
  Categories: Seafood, Mexican, Spices
       Yield: 6 servings
       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