Classic Red Chile Sauce

10 dried red new mexican chiles
1 md onion; chopped
2 cloves garlic; chopped
2 Tbs 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 Tbs shortening
3 Tbs flour
1 medium onion, chopped
2 cloves garlic, chopped
2 to 3 cups water

Melt 2 Tbs shortening in pan, and stir in the flour. Cook over medium heat until browned, stirring constantly. Add onions, garlic, 1 Tbs oil, 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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