Red Chile Sauce

Ingredients

• 1 tablespoon canola oil 
• 1.3 ounces pepper flakes dried red
• 2 cups fat-skimmed beef broth fat-free divided
• 2  garlic clove minced
• 1 tablespoon i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 1.5 cups onion chopped
• 1 teaspoon oregano dried crumbled
• 0.8 teaspoon salt 
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• blender

Directions

1. Remove stems and seeds from chiles; coarsely chop.
2. Place chiles in a spice or coffee grinder; process until finely ground to measure 1/4 cup.
3. Heat oil in a medium saucepan over medium heat.
4. Add onion and garlic to pan; cook 3 minutes or until onion is tender, stirring frequently.
5. Add ground chiles; stir well. Stir in 1 cup chicken broth.
6. Add the remaining 1 cup chicken broth, 2 cups water, dried oregano, and salt; bring to a boil. Reduce heat, and simmer until reduced to 3 cups (about 20 minutes), stirring occasionally.
7. Sprinkle masa harina over chile mixture; stir well. Bring to a boil. Cook for 1 minute or until slightly thick; remove from heat.
8. Let stand 10 minutes.
9. Place half of the chile mixture in a blender.
10. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender.
11. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth.
12. Pour into a large bowl. Repeat procedure with the remaining chile mixture.