Remove the stems and seeds from the dried ancho chilies.

Place the chilies in a bowl and cover them with boiling water.

Let them sit for about 15 minutes until they soften.

Drain the rehydrated chilies and place them in a blender.

Add the garlic, cumin seeds, smoked paprika, dried oregano, ground coriander, olive oil, apple cider vinegar, and a pinch of salt.

Blend everything until you achieve a smooth paste consistency.

Give the paste a little taste and adjust the seasoning according to your preference.

Feel free to add more salt, spices, or a touch of lime juice if desired.