Red Chile Sauce For Tamales - cooking recipe

Ingredients

15 dried large chile peppers (New Mexico)
4-5 large cloves garlic
2 Tbsp. salt
2 Tbsp. all-purpose flour
2-3 cups broth from pork

Preparation

Remove stems, and seeds from dried chili peppers.
Place peppers in a single layer on a baking sheet.
Roast in a 350 degree oven for 2 to 5 minutes or until they have a sweet roasted aroma, checking frequently to avoid burning.
Remove from oven; soak peppers in enough hot water to cover about 30 minutes.
Transfer the peppers and 1 to 2 cups of the soaking liquid to a blender container; add garlic, and little salt to taste.
Blend until puree.
(Add liquid, a little at a time while blending until smooth.)
In a large pot add pork broth and pureed chili mixture. Simmer uncovered for 5-10 minutes or until slightly thickened.
If sauce is too thick, stir in additional broth.
Use sauce for tamales.