Darlene's Red Enchilada Sauce

Stem and seed your dried chilies by cutting off the stem, rolling the pod between your hands, then pouring out the seeds.
In a heavy saucepan, add 3 c of cold water the prepped dried chiles and bring to a boil.
When you achieve a rolling boil reduce the heat to simmer, cover and cook for 30 minutes. Or longer to make the chilies tender.
Drain the cooked chiles and reserve the cooking liquid in a measuring cup to use later.
Heat 1 tablespoon of the vegetable oil in a frying pan over medium heat.
Saute the onion until softened stirring occasionally which should take about 5 minutes.
Introduce the tomato, garlic, salt, oregano, smoked paprika, and cumin to the pan and cook for about 5 minutes more.
Transfer the mixture to a blender adding the chiles plus all of the reserved cooking liquid. Puree until smooth.
Strain the sauce and discard the pulp.
After straining you should have 2 cups of sauce.
Use water to thin the sauce to 3 cups.
Heat the remaining oil in the same pan over high heat.
Slowly add the sauce being careful to avoid splattering yourself and the kitchen. If your pan is not large enough to hold the whole thing, do it in batches
Cook for 1 minute, stirring constantly, don't answer the phone or drink a beer.
Reduce the heat to simmer and cook for another 4-5 minutes.
Taste and adjust flavor with the additional salt and vinegar if needed
Allow to cool and store in the refrigerator until ready to use or freeze flat in gallon freezer bags for up to 3 months.