Making the Sauce

• 1). Bring the chiles and water to a boil in a gallon-size pot. Remove from the heat, and let cool.
  
  
• 2). Remove the chiles from the water. Save the water for pureeing.
  
  
• 3). Puree the chiles and garlic in a food processor. Add enough of the soaking water to the processor to give the puree a gravy-like consistency.
  
  
• 4). Heat 2 tbsp. lard or oil in a saucepan over medium-high heat, and add the flour while stirring constantly. Add the chile puree, garlic powder and 1/2 tsp. salt.
  
  
• 5). Simmer 15 minutes, stirring occasionally.