This is my favorite rich and delicious mexican, red sauce that can be used to make Pozole, Mole, or is great the way it is on tacos or topped on eggs etc. 
Break them up into pieces in a small bowl
Pour 1 to 2 cups boiling water over
Cover the bowl with a small plate to soften and steam, about 15 minutes
Place in a blender or food processor
the softened pieces and some of the water
a tablespoon of chopped garlic
2-3 tablespoons oil (I use olive oil)
1/2 teaspoon sea salt
pinch of sugar
Blend well, eventually adding all the water,
Adjust salt and sugar for taste, and serve or store in the refrigerator
Note:
Use any remaining Ancho Chilli Sauce for Huevos Rojo (eggs with red sauce) adjust it's thickness with water, add salt.
Or Huevos Rancheros by adding 1 large tomato to the blender or adding a chopped, large tomato to the sauce, or even a can of tomato puree or sauce. Adjust salt to taste for any changes made.
This is also a base for the desirable and hard to come by Mole Sauce, add cocoa powder and...
