RED CHILE SAUCE1 bag dried red chiles (10-20 chiles)2-4 cups boiling water 1 tbls oil 1 tbls flour 1/2 tsp ground cumin pinch oregano salt Roast chiles in frying pan for a few minutes. Poor boiling water over chiles, steep for at least 15 minutes. Puree in blender and strain, thinning with leftover water. Sauce should be somewhat thick but fluid. Heat oil, flour, and oregano and make fairly light roux. Add chile sauce, stir until well mixed, avoiding lumps. Salt to taste. Should make around 2 cups. |