6 dried chilies (a mix of New Mexico and Pasilla is great)
2 cloves garlic, smashed
4 cups boiling water
4 tbsp. bacon drippings or lard
1/2 onion, finely diced
2 tbsp. ground cumin
1 tsp. dried oregano
salt, to taste

Remove stems and seeds from chilies, and break into pieces. Place in a blender jar with garlic. Add water, and let steep for 45 to 60 minutes.

While chilies steep, render bacon in a medium saucepan. Remove bacon, and add onion, and cook until translucent. Add onions and bacon fat to chilies and blend until smooth.

Place mixture in saucepan and add cumin and oregano and salt to taste. Simmer 30 minutes

Submitted by: Border Dweller