Enchilada Sauce

8 chiles colorados (Mexican red chilies)
1 clove garlic
1 teaspoon oregano
2 T flour, to thicken
4 T oil
1 teaspoon salt
pinch of cumin

Remove seeds, wash and soak chiles in warm water until tender. Reserve water. Grind chiles, garlic, oregano and flour until consistency of paste. Take 1 1/2 cups of the reserved water and add to paste.

Heat oil in a saute pan and lightly brown the flour. Add paste to oil and flour mixture and simmer gently 15 minutes. Add salt and cumin.

This recipe can be doubled.