Red Chile Sauce

• 5 dried red New Mexico chiles (about 1 1/4 ounces)
• 1 tablespoon canola oil
• 1 1/2 cups chopped onion
• 2 garlic cloves, minced
• 2 cups fat-free, less-sodium chicken broth, divided
• 2 cups water
• 1 teaspoon crumbled dried oregano
• 3/4 teaspoon salt
• 1 tablespoon masa harina

1. Remove stems and seeds from chiles; coarsely chop. Place chiles in a spice or coffee grinder; process until finely ground to measure 1/4 cup.
2. Heat oil in a medium saucepan over medium heat. Add onion and garlic to pan; cook 3 minutes or until onion is tender, stirring frequently. Add ground chiles; stir well. Stir in 1 cup chicken broth. Add the remaining 1 cup chicken broth, 2 cups water, dried oregano, and salt; bring to a boil. Reduce heat, and simmer until reduced to 3 cups (about 20 minutes), stirring occasionally.
3. Sprinkle masa harina over chile mixture; stir well. Bring to a boil. Cook for 1 minute or until slightly thick; remove from heat. Let stand 10 minutes. Place half of the chile mixture in a blender. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Pour into a large bowl. Repeat procedure with the remaining chile mixture.

red new mexico, canola oil, onion, garlic, chicken broth, water, oregano, salt, masa harina

Taken from www.myrecipes.com/recipe/red-chile-sauce (may not work)