Classic Red Chile Sauce

This is a famous sauce that can be used in any recipe needing a red sauce. It is also used with beans, enchiladas, tacos and tamales.

10 dried red New Mexican chiles
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons bacon drippings or vegetable oil
1/2 teaspoon ground cumin (optional)
3 cups water, divided

Arrange chiles on a cookie sheet and place in a 200 degrees F oven for 5 minutes or until the chiles smell like they are toasted. Be careful not to burn them. Remove the stems and seeds. Saut� onions and garlic in oil until soft.

Place all ingredients in a blender with 1 cup of the water and pur�e to a smooth sauce. Stir in the remaining 2 cups water, bring to a boil, reduce the heat, and simmer for an hour. The sauce should be smooth and thick.

Chile Sauce from Powder:
To make sauce from powder, use 1/2 to 3/4 cup powdered red chile, 4 tablespoons shortening, 3 tablespoons flour, 1 medium onion (chopped), 2 cloves garlic, and 2 to 3 cups water.

Melt 2 tablespoons of the shortening, stir in the flour, and cook the roux over medium heat until browned, stirring constantly. Add onions, garlic, 1 tablespoon oil, and saut� until the onion is soft. Stir in the chile powder and heat for 1 minute.

Add the water, bring to a boil, reduce the heat and simmer for 1 hour.