Use one tablespoon per eight ounces of raw steak. Store unused paste covered in the refrigerator up to two weeks.
6 ancho chiles (about 3 ounces)
2 tablespoons balsamic vinegar
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
How to Make It
Heat a large skillet over medium-high heat. Add chiles; cook 4 minutes or until fragrant, turning frequently. Place chiles in a large bowl; cover with hot water. Let stand 30 minutes or until soft. Drain well, reserving 1 tablespoon of soaking liquid. Discard stems and seeds from chiles.
Combine ancho chiles, 1 tablespoon reserved liquid, and remaining ingredients in a blender or food processor, and process until well blended, scraping sides of container occasionally.