Ingredients:

• 3 ounces dried ancho or guajillo chiles (about 10 chiles; see recipe note)
• 4 cups boiling water, chicken stock, or beef stock
• 1 (14-ounce) can chopped tomatoes
• 1 large white onion, peeled and cut into eighths
• 6 cloves garlic, peeled
• 2 teaspoons kosher salt, plus more to taste
• 1 1/2 teaspoons dried oregano
• 1 1/4 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 teaspoon cocoa powder (optional)
• 1-3 canned chipotle peppers (optional)