1-First, add the 8 large cloves garlic and 1 1/4 cups water to a small saucepan. Bring it to a boil over medium-high heat to soften the garlic and release its flavor.

2-Meanwhile, in a blender, combine 1/2 cup ancho chile powder, 3 tablespoons apple cider vinegar or distilled white vinegar, 1 1/2 teaspoons kosher salt, 1 teaspoon dried Mexican oregano or marjoram, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground black pepper.

3-Once the garlic and water are boiling, carefully add them to the blender with the other ingredients.

4-Blend on high speed until smooth, which takes about 1 minute. If the sauce seems too runny, simmer it briefly on the stove to thicken, or add a bit more ancho chile powder for the right consistency.

5-Finally, taste and adjust as needed, then let it cool before using. This quick process, with a prep time of 5 minutes, cook time of 5 minutes, and total time of 10 minutes, makes it perfect for busy schedules.