*Add more water to the dough is needed. It is not necessary to use the chile ancho in the masa, but it is common in some areas of Mexico to add the pepper suace in order to add some color to it. As a matter of fact, there are some regions in Mexico where the ancho chile is known as “chile color”, because it is primarily used to add color to dishes, and not to add spiciness. For this recipe, the peppers are soaked in water and then processed in a blender along with 2½ tablespoons of the soaking water. This processed salsa is then added to the masa.