Classic Red Chile Sauce

10 dried red New Mexican chiles
1 medium onion, chopped
2 cloves garlic, chopped
2 TBS bacon drippings or vegetable oil
1/2 tsp ground cumin
2 cups water

Arrange the chiles on a baking pan and place in a 200 oven for 5 minutes or until the chiles smell like they are toasted. Take care not to burn them. Remove the stems and seeds. Sauté the onions and garlic in the oil until soft. Place all the ingredients in a blender with a cup of the water and puree to a smooth sauce. Stir in the additional water, bring to a boil, reduce the heat, and simmer for and hour. The sauce should be smooth and thick. This sauce is great used in beans, tacos, tamales, and enchiladas.