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. Sauté 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 sauté until the onion is soft. Stir in the chile powder and heat for 1
Add the water, bring to a boil, reduce the heat and simmer for 1 hour.