El Charro Red Enchilada Sauce

12 dried red chilies
2 quarts boiling water
3 tablespoons oil
1/4 cup garlic puree
3 tablespoons flour
1/2 teaspoon salt

rinse the chilies in cold water and remove the stems. Cook in the boiling water until tender, about 15 minutes. Remove the chilies and reserve the cooking liquid. Place a few of the chilies in a blender or food processor with 1/2 cup of the reserved liquid and blend to a paste. Remove to a bowl. Repeat with the remaining chilies.

Heat the oil in a large skillet. Add the garlic puree and flour, stirring until flour browns. Add the chile paste, stirring constantly until it boils and thickens, Season with the salt. Thin slightly with the cooking liquid.