1 doz. dried red chile pods (string of chiles)
1 qt. water
4-5 slices fresh garlic
Salt to taste
Dash oregano (optional)
2 tbsp. flour
3 tbsp. lard or oil

Wash pods in water, cook pods for one hour. After cooking, take off stems and devein. Then blend in the blender with some of the water until a thick watery paste is very smooth.

While blending chile pods, add fresh garlic, salt and oregano (if desired).

In a pan over medium flame, warm the oil and lightly brown the flour and remove from heat.

When the flour mixture has cooled, pour the chile into the pan and heat. Mixture will thicken. If too thick, add meat or chicken broth or just water. Can be used for enchilada sauce, tamale filling and burros.