Remove stems and seeds from both types of dried chiles. Set heat to medium and briefly roast on a comal or dry frying pan. Place chiles in a small pot and just barely cover with water. Heat water and simmer chiles for 5 minutes. Turn off heat and cover pot. Allow chiles to soak for 15 minutes. Remove chiles from pot and place in a blender with the garlic, onion, and water. Blend to a puree.
Place mixture in a pot and heat. Simmer for 10 minutes to blend flavor. Add 1/2 teaspoon sugar and salt to taste. Strain mixture and return to pot.
Place cooking oil in a pan and heat. Add flour and stir until incorporated in to hot oil. cook roux until mixture takes on a light brown color. Remove from heat and cool slightly. Add roux to chile sauce stirring until incorporated. Use as a very authentic sauce for enchiladas.
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 6|
|Calories from Fat: 43 (62%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 4.3mg||0 %|
|Potassium 95.4mg||3 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 5.5g|
|Protein 0.9g||1 %|
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Calories per serving: 69
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