Santa Fe School of Cooking (Santa Fe, New Mexico)
Yields 3 cups
¼ cup vegetable oil
½ cup finely diced onion
2–3 teaspoons minced garlic
2 tablespoons all-purpose flour
½ cup pure-ground medium Chimayo red chile
2½ cups water
1 teaspoon dried Mexican oregano
½ teaspoon fresh-ground cumin seed
Salt, to taste
Heat the oil in a medium saucepan, and sauté the onion for 3 to 4 minutes until softened. Add the garlic, and sauté for 2 minutes more. Stir in the flour and chile, and slowly add the water, whisking to break up any lumps in the chile. Add the oregano and cumin, and bring to a boil. Reduce the heat, and simmer for about 20 minutes or until the mixture has thickened slightly. Season with salt.