Enchilada Sauce - 2

Note: Use Pasilla or New Mexico peppers, not those small Thai, Japanese or Indian ones. Take the dried peppers and rinse them of dirt. Roast them in a dry wok, or other pan, turning frequently, over low-med heat until they smell roasted. Don't burn the skin too much. Break off the stems and dump out the seeds. Put in a covered pan with 2c water. Bring to boil then cook over low heat, covered, for about 10 minutes. Then pour peppers and its water into blender and liquefy. Add salt to taste.

Heat 2 T oil in a frying pan, add 1T flour and cook stirring frequently, until flour starts to brown. Pour in pepper mixture and mix. Add water if necessary to thin.

Note: This is a very minimal sauce, without cumin or oregano. I find when you're making from scratch minimal is the way to go to bring out the flavors.