Recipe(tried): Salsa para Enchiladas

This comes from Barbara Hansen, "Mexican Cookery," HP Books, Tucson, AZ 1980. I usually triple the recipe and freeze it for later use. This makes a delicious, rich red sauce.

SALSA PARA ENCHILADAS

8 dried California chiles
Water
1 1/2 tablespoons lard or vegetable oil
1 garlic clove
1 tablespoon all-purpose flour
1 teaspoon vinegar
3/4 teaspoon salt
1/4 teaspoon dried leaf oregano, crushed
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder

Wash chiles thoroughly. Place in a large saucepan and cover generously with water. Cover and bring to a boil. Remove from heat and let stand 45 minutes or until softened. Drain chiles, reserving soaking liquid. Pull off stems, slit chiles open and rinse off seeds. Place chiles and 1 cup soaking liquid in blender or food processor. Process until pureed. Turn into a sieve and rub through sieve into bowl to eliminate small bits of peel (I use a food mill with the finest disc for this). Rinse blender with an additional 1 cup soaking liquid and pour over remaining pulp in sieve into bowl. Heat lard or oil and garlic in a medium saucepan. When lard or oil is fragrant with garlic, discard garlic clove. Stir in flour until mixture is smooth. Cook about 1 minute. Add pureed chile mixture and remaining ingredients. Bring to a boil; reduce heat. Cook and stir until slightly thickened. Taste and add more salt if needed. Makes about 2 1/3 cups.

VARIATIONS:
- For a hotter sauce, substitute 2 or 3 dried New Mexico chiles for 2 or 3 of the California chiles.
- Substitute 1/2 to 1 cup broth for an equal amount of chile soaking liquid.
- Substitute 1/2 cup tomato juice or tomato sauce for 1/2 cup of the soaking liquid.