Dried red chile pods
1/4 c. melted butter
2 tbsp. flour
3/4 c. water
1 clove garlic
Pinch of salt
1/2 tsp. cumin
1/2 tsp. oregano

Wash and destem chile pods. Place in boiling water until the skin separates from the pod. Drain.

Extract the pulp by putting the pods through a sieve or juicer. To make enchilada sauce, use butter and flour to make a paste. Add water to make a smooth sauce. Add to 1 quart of chile puree, with crushed garlic and salt.