Red Chile Sauce

36 medium dried red Anaheim chiles
3 teaspoons chopped fresh garlic
3/4 teaspoon salt
3 cups chicken stock

Rinse, stem and seed the chiles, and place in a pot filled with water. Cover; bring to a boil over medium heat, reduce heat, and simmer 20 to 30 minutes, until tender.

Drain the cooked chiles and place them, along with the garlic and salt, in a blender or food processor. Blend to a thick purée. Add the stock and blend for another minute. Press the sauce through a fine sieve.

Red Chile Sauce

12 large red dried chile peppers
3 tablespoons flour
3 tablespoons lard or vegetable oil
1 1/2 quarts water
1 teaspoon salt
2 cloves garlic
1 pinch Mexican oregano

Remove seeds and white threads or veins from peppers and wash in cold water; cook in boiling water for about 10 minutes, or until tender.

Remove the peppers and keep the water in which they were boiled. Grind the peppers to a paste; adding a little of the water in which they were boiled to make this easier; add in all 1 quart of the water in which the peppers were boiled.

Heat the fat or oil in a skillet. Fry the garlic in this. Remove and brown the flour in this fat; gradually add the chile mixture and salt, stirring well. Simmer 10 minutes.

This will keep in a cool place for a while.