6 or 7 large tomatoes
6 or 7 dried guajillo peppers (for spicier, use chipotle)
1 clove of garlic
1 tbsp chicken bouillon
1 tsp to 1 tbs cumen (to taste)
Boil tomatoes and peppers (remove stems from dried peppers first) for approximately 30 minutes until soft.
Skin the tomatoes and place in a blender (the skins should be split and easy to remove after boiling). Blend (in blender or food processor) tomatoes, peppers, onions, and garlic until smooth. You will need to add about a cup of water to get the right consistency - not too thick, like tomato soup. (For more flavor and spice, use the water from the boiling of the peppers.)
Add chicken broth and and mix well.
Heat a large pan with about 1-2 tablespoons of oil. When it's hot, add the sauce and simmer for about 5 minutes to blend the flavors. You may add salt if needed. Usually the bouillon is sufficient.
Will make enough for sauce for a 9x13 pan of enchiladas.