6 tablespoons ground, dried Anaheim or New Mexico chile
2 cups water
2 cups tomato juice
1 teaspoon dried Mexican oregano
1 teaspoon salt
Warm oil in a heavy saucepan over medium heat. Add onion and garlic,
and sauté until onion is limp.
Mix in the flour, whisking out any
Stir in the chile and then the water, a cup at a time.
tomato juice, oregano and salt and bring the sauce just to a boil.
Reduce the heat to a low simmer and cook for 20 to 25 minutes. The
completed sauce should coat a spoon thinly and drop off it easily.
Serve warm with enchiladas, burros, chimichangas and other dishes.
The sauce keeps under refrigeration for 5 to 6 days and freezes