Classic Red Chile Sauce And Classic Green Chile Sauce (Chile Verde)

This is a famous sauce that can be used in any recipe needing a red sauce. It is also used with beans, enchiladas, tacos and tamales.

10 dried red New Mexican chiles
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons bacon drippings or vegetable oil
1/2 teaspoon ground cumin (optional)
3 cups water, divided

Arrange chiles on a cookie sheet and place in a 200 degrees F oven for 5 minutes or until the chiles smell like they are toasted. Be careful not to burn them. Remove the stems and seeds. Sauté onions and garlic in oil until soft.

Place all ingredients in a blender with 1 cup of the water and puree to a smooth sauce. Stir in the remaining 2 cups water, bring to a boil, reduce the heat, and simmer for an hour. The sauce should be smooth and thick.

Chile Sauce from Powder:
To make sauce from powder, use 1/2 to 3/4 cup powdered red chile, 4 tablespoons shortening, 3 tablespoons flour, 1 medium onion (chopped), 2 cloves garlic, and 2 to 3 cups water.

Melt 2 tablespoons of the shortening, stir in the flour, and cook the roux over medium heat until browned, stirring constantly. Add onions, garlic, 1 tablespoon oil, and sauté until the onion is soft. Stir in the chile powder and heat for 1 minute.

Add the water, bring to a boil, reduce the heat and simmer for 1 hour.

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This can be used in any recipe needing a green chile sauce.

8 chopped green New Mexican chiles, roasted, 
    peeled, stems and seeds removed (optional)
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons vegetable oil
1 medium tomato, peeled and chopped
1/2 teaspoon ground cumin (optional)
2 cups water

Sauté onion and garlic in oil until softened. Add remaining ingredients, bring to a boil, reduce heat, and simmer for 30 minutes.

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