Salsa Para Enchiladas Recipe

• 8 dry California chiles
• Water
• 1 1/2 tbsp. lard or vegetable oil
• 1 garlic clove
• 1 tbsp. all purpose flour
• 1 teaspoon vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon dry leaf oregano, crushed
• 1/4 teaspoon grnd cumin
• 1/8 teaspoon garlic pwdr

1. Wash chiles thoroughly.
2. Place in a large saucepan and cover generously with water.
3. Cover and bring to a boil.
4. Remove from heat and let stand 45 min or until softened.
5. Drain chilies, reserving soaking liquid.
6. Pull off stems, slit chiles open and rinse off seeds.
7. Place chiles and 1 c. soaking liquid in blender or food processor.
8. Process until pureed.
9. Turn into a sieve and rub through sieve into bowl to eliminate small bits of peel.
10. Rinse blender with an additional 1 c. soaking liquid and pour over remaining pulp in sieve.
11. Heat lard or oil and garlic in a medium saucepan.
12. When fat is fragrant with garlic, throw away garlic clove.
13. Stir in flour until mix is smooth.
14. Cook about 1 minute.
15. Add in pureed chile mix and remaining ingredients.
16. Bring to a boil; reduce heat.
17. Cook and stir until slightly thickened.
18. Taste and add in more salt if needed.

california chiles, water, lard, garlic, flour, vinegar, salt, dry leaf oregano, grnd cumin, garlic

Taken from cookeatshare.com/recipes/salsa-para-enchiladas-3045 (may not work)