Enchilada Red Chili Gravy

8 Cascabel chilies (dried, dark red chilies)
1/2 c Each: vegetable oil and chopped onion
1 Roasted tomato, peeled
4 Garlic cloves
1/2 ts Ground cumin (cominos) or chili powder
Salt to taste

Fry chilies in a little of the oil; remove and soak in hot water 25 to 30 minutes. Drain, reserving 1 cup water. Seed the chilies and combine in blender container with onion, reserved water, tomato, garlic, cumin and salt. Blend smooth, return to pan with a little oil and cook about 10 minutes over medium heat. Use with enchiladas or with shredded or thinly sliced roast pork. Makes enough for about 12 enchiladas.

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