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Classic Red Chile Sauce

10 dried red New Mexican chiles
1 md onion, chopped
2 cloves garlic, chopped
2 tb bacon drippings or vegetable oil
1/2 tsp ground cumin (optional)
3 cup water

Arrange chiles on baking pan sheet and place in a 200 F oven for
5 minutes or until the chiles smell like they are toasted. Remove
the stems and seeds. Saute the onions and garlic in the oil until
soft. Place all ingredients in a blender with a cup of the water
and puree to a smooth sauce. Stir in additional water, bring to a
boil, reduce heat, and simmer for an hour. The sauce should be
smooth and thick.

To make the sauce from powder:

1/2 to 3/4 cup powdered red chile
4 Tbsp shortening, bacon drippings or oil
3 Tbsp flour
1 medium onion. chopped
2 cloves garlic, chopped
2 to 3 cups water

Melt 2 Tbsp shortening in pan, and stir in the flour. Cook the
roux over medium heat until browned, stirring constantly. Add
onions, garlic, 1-2 Tbsp shortening, and saute until the onion is
soft. Stir in the chile powder and heat for 1 minute. Add water,
bring to a boil, reduce heat, and simmer for an hour.


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