1/2 dried ancho chile, stemmed and seeded
1/2 cup fresh orange juice
1/2 cup tomato juice
2 tablespoons fresh lime juice
1 tablespoon minced onion
1/2 teaspoon Worcestershire sauce
Salt and freshly ground pepper
Toast the ancho chile in a pan over medium heat until it begins to blister, about 1 1/2 minutes per side. Transfer to a work surface to cool.
In a blender, combine the orange, tomato juice, lime juice, onion and Worcestershire sauce; crumble in the toasted ancho and puree. Strain through a coarse sieve. Season the sangrita with salt and pepper, chill and serve.