Prepare the chiles.

Then, cut the toasted ancho chiles into pieces and soak in hot water to soften for 15 minutes.

In a small, dry skillet, pan roast the tomatoes and garlic until the tomatoes are lightly charred on both sides, and the garlic is slightly soft with some brown spots, about 5 minutes.

Transfer to a blender.

Add the soaked chiles, Worcestershire, oregano, red pepper, and the chicken broth.

Blend until very smooth.

Reserve in the blender.

In a saucepan, heat the oil over medium heat.

Pour in the puréed mixture and cook, stirring, 1 minute.

Add the wine and cook, partially covered.

Bring to a boil; reduce heat to medium-low and cook, stirring frequently until reduced and thickened, about 10 minutes.

Stir in the butter and salt.

Prepare chile.

Then, cut the chile into small pieces.

Put in a small saucepan with all of the remaining ingredients.

Bring to a boil, then reduce heat to medium-low and cook, stirring frequently, until the red pepper is tender, 6 to 8 minutes.

Transfer to a blender and purée.

Press purée through a fine-mesh strainer back into the saucepan.

Cook 1 minute to heat through.

(The sauce should have the consistency of heavy cream.

) The sauce may be covered and refrigerated for up to 2 days.

It does not freeze well.

Wipe the chiles with a damp paper towel.

Cut the chiles open and remove the stems and seeds.

Heat a dry skillet over medium heat and toast the chiles, turning, until they are aromatic, about 10 seconds.

Do not burn, or chiles will be bitter.

Put the chiles in a bowl, add hot water to cover, and soak about 20 minutes.

Drain, discarding the water.

Put the chiles, tomatoes, onion, garlic, oregano, cumin, marjoram, and broth in a blender.

Blend, in batches if necessary, to a smooth purée.

The sauce should have the consistency of heavy cream.

If too thick, add about 1 tablespoon water at a time, to reach the desired consistency.

In a saucepan, heat the oil over medium heat.

Add the chile purée.

Reduce the heat to medium-low, cover, and simmer the sauce, stirring frequently to blend the flavors, about 15 minutes.

Stir in the cream and heat through completely, 3 to 4 minutes.

Wipe the chiles with damp paper towels.

With scissors, cut off the tops and cut each chile lengthwise in half.

Remove the seeds and veins.

On a comal or in a dry skillet toast the chiles about 3 seconds on each side, holding them down with a wide spatula until barely blistered and aromatic.

Do not burn, or they will be bitter.

Submerge the chiles in a bowl of hot water, and soak about 20 minutes.

Meanwhile, heat the oil in a medium skillet over medium-low heat and cook the onion and garlic slowly until they start to brown, 5 to 6 minutes.

Stir in the oregano and cumin and immediately transfer to a blender.

Add the tomatoes to the blender.

With tongs, lift the chiles from the soaking water and put them in the blender.

Taste the chile water.

If it has a pleasant taste and is not bitter, add ½ cup chile water to the blender, along with ¼ cup of water.

(If it is bitter, discard the chile water and add ¾ cup of water.

) Blend the mixture 1 minute or until the sauce is as smooth as possible, scraping down the sides of the blender jar as needed.

Pour the sauce through a strainer or a food mill into a medium bowl.

Discard remaining bits of tough skin and seeds.

Transfer the puréed chile sauce to a saucepan and simmer the sauce 15 minutes over low heat, stirring occasionally, until completely cooked and flavors are blended.

Bring to a boil 2 cups of water in a medium saucepan, and cook the tomatillos over high heat until barely tender, about 3 minutes.

Drain the tomatillos and put them in a food processor or blender.

Pulse to a coarse puree.

The sauce should have some texture.

Heat the oil in a medium saucepan over medium heat.

Add the sauce and stir in the mushrooms and carrot.

Bring to a boil then reduce the heat to medium-low, and cook, partially covered but stirring occasionally, until the mushrooms and carrot are tender and the sauce thickens, 8 to 10 minutes.

In a medium saucepan, melt the butter over medium heat.

Stir in the flour and cook, stirring 1 minute.

Stir in the onion and cook until the onion softens, 3 to 4 minutes.

Remove the pan from the heat and add the remaining ingredients except the tomatoes.

Stir to mix and return the pan to the heat.

Cook, uncovered, stirring frequently, until the sauce thickens, 8 to 10 minutes.

Stir in the tomatoes.

Bring to a boil, reduce heat to low and simmer 3 minutes.

In a medium skillet, heat the oil over medium heat and cook the onion and garlic, stirring, until they begin to brown, 4 to 5 minutes.

Reserve in the pan off heat.

Prepare the tomatoes.

Put the tomatoes with skins and juices in a blender.

Add the serrano chiles and blend until smooth.

Transfer the sauce to the skillet with the onion and cook over medium-low heat, partially covered, stirring frequently, to blend flavors, about 10 minutes.

Add salt.

Put the tomatoes, onion, garlic, salt, and ¼ cup water in a blender and blend until smooth.

Heat the oil in a medium saucepan over medium heat until it shimmers.

Add the tomato mixture gently to the hot oil (to minimize splattering), and bring to a boil.

Reduce the heat to low, cover and cook, stirring frequently, about 12 minutes, or until the onion no longer tastes raw.

Put the tomatoes in a blender and blend until smooth.

Reserve in the blender.

In a large saucepan, heat the oil over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes.

Add the garlic and cook until it lightly browned.

Add the puréed tomatoes and all the remaining ingredients.

Bring to a boil, then reduce the heat to low and simmer until the sauce thickens a little, about 5 minutes.

Adjust seasoning.

Put the tomatoes, onion, and garlic in a blender and purée until smooth.

Heat the oil in a medium saucepan then pour in the tomato mixture.

Cook over medium-high heat, stirring, until the tomato juices reduce a little, 3 to 4 minutes.

Add the remaining ingredients.

Reduce the heat to low and simmer, uncovered, stirring occasionally, 12 to 15 minutes, to blend the flavors.