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Kat's Classic Red Sauce

2 c Cups 10 Dried red New Mexican chiles
1 md Onion, chopped
2 Cloves garlic, chopped
2 tbs Bacon drippings or vegetable -oil
1/2 tbs Ground cumin (optional)
3 c 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 chili
4 Tbs shortening
3 Tbs flour
1 medium onion, chopped
2 cloves garlic, chopped
2 to 3 cups water

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