Categories: Condiments, Mexican, Sauces 
      Yield: 4 cups 
  
      8 ea Dried red chiles* 
      4 c  Water 
      2 tb Flour 
      2 tb Vegetable oil 
      2 lg Garlic cloves, chopped 
      1 pn Dried oregano 
      1 ts Cider vinegar 
  
  *For a spicy sauce, use 1 New Mexico and 7 California chiles. 
  Eliminate the New Mexico chile for a milder sauce. 
  Wearing gloves, use a small knife to remove chile stems and seeds, 
  then wash the chiles well.  Place in a saucepan with the water and 
  bring to a boil over high heat; boil for 5 minutes, then allow to sit 
  for 10 to 15 minutes.  Whirl the water and chiles in a food processor 
  or blender, in batches if necessary, for 20 to 30 seconds, or until 
  the skins are finely chopped.  Pass through a strainer, pressing the 
  chile pieces through with a wooden spoon. 
  In a medium skillet, make a roux by combining the flour and oil. 
  Saute over low heat for 2 minutes, then add the garlic, chile 
  mixture, oregano and vinegar.  Stir well and simmer for 15 to 20 
  minutes. The sauce will keep in the refrigerator, tightly covered, 
  for about 5 days, or it can be frozen for 2 to 3 months.