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Red Enchilada Sauce
about 2-1/3 cups

8 dried California or New Mexico chiles
water
1-1/2 tablespoons lard or vegetable oil
1 garlic clove
1 tablespoon all-purpose flour
1 teaspoon vinegar
3/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder

Wash chiles thoroughly. Place in a large saucepan and cover generously
with water. Cover and bring to a boil. Remove from heat and let
stand 45 minutes or until softened. Drain chiles, reserving soaking
liquid. Pull off stems, slit chiles open and rinse off seeds.

Place chiles and 1 cup soaking liquid in blender or food processor.
Process until pureed. Turn into a sieve and rub through sieve into
bowl to eliminate small bits of peel. Rinse blender with an additional
1 cup soaking liquid and pour over remaining pulp in sieve.

Heat oil or lard and garlic in a medium saucepan. When oil is
fragrant with garlic, discard garlic clove. Stir in flour until
mixture is smooth. Cook about 1 minute. Add pureed chile mixture
and remaining ingredients. Bring to a boil; reduce heat. Cook and
stir until slightly thickened. Taste and add more salt if needed.

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