Red
8-10 New Mexican chilies
2 cups boiling water
1 TBS vegetable oil
1 TBS flour
1 clove garlic, chopped
1/2 tsp. cumin, ground
1/2 tsp. salt
Pinch of oregano
Roast seeded chilies 4 minutes in an un-greased skillet,
shaking to prevent them from burning. Transfer chilies to a bowl and pour
boiling water over them. Let them set for 15 minutes. Transfer chilies and 1/2
of the water to blender. Reserve the other 1/2 of the water. Puree 1 minute
until it is reduced to a smooth and thick mixture. Heat oil
in a heavy saucepan over medium heat. Add flour, garlic, and cumin,
stirring for 2 minutes. Remove from heat when it starts to darken. Strain
chilies mixture into pan and simmer 2 minutes. Add salt and oregano and any
reserved water to reach desired consistency. Use in your favorite enchilada
recipe.