Ancho Chile Sauce
['1 dried ancho chile, stemmed, seeded, coarsely torn*', '2 tablespoons vegetable oil', '1 cup chopped onion', '1 tablespoon tomato paste', '3 garlic cloves, minced', '1/2 cup dry red wine', '1/2 cup ketchup', '1 tablespoon apple cider vinegar', '1 tablespoon (packed) dark brown sugar', '2 teaspoons Worcestershire sauce', '1/4 teaspoon ground cumin']
Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. DO AHEAD: Can be made 3 days ahead. Cover and chill.
* Available at many supermarkets and at specialty foods stores and Latin markets.
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