Enchilada Sauce


Okay, here is mine (from memory).

Take 5 to 10 dried New Mexican chiles or dried Anaheim chiles (mix them up
to  match the heat you want, NM chiles are typically hotter, I normally use 
all NM chiles).  Place these in a pan of water and boil until they are 
softened. Remove them from the water, remove the stems.  Drop them into a 
blender, add about a cup to a cup and a half of the water they were boiled
in and blend. Press this through a strainer into a bowl. Rinse the blender
and the strainer with another 1/2 cup of the water used to boil the chiles.

In a frying pan, heat a little bit of oil and add some finely chopped 
or pressed garlic and saute until the oil is  fragrant.  Add about 2 Tbs of 
flour and stir gently until the flour just begins to brown.  Pour in the 
strained pepper liquid and stir until it thickens. Add a couple of pinches
of oregano. This comes close to  two cans of enchilada sauce, but is much 
hotter than any commercial variety I have tried. I'll double check my 
ingredient list, but won't be online until Monday. 

Snyder Curtis