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. Saute onions and garlic in oil until soft.

Place all ingredients in a blender with 1 cup of the water and
puree 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 saute
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.