2 tablespoons mustard powder, mixed with 1 tablespoon water
2 tablespoons worcestershire sauce
2 tablespoons ground cumin
2 tablespoons dried ancho chile powder
Directions:
1. Combine all of the ingredients in a medium saucepan and bring to a boil. Simmer over low heat for 20 minutes; let cool. Transfer the sauce to a blender or food processor and puree until smooth.
