INGREDIENTS
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10-12 New Mexico mild dry red chiles (3 oz)
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5 cups cold water
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1 tablespoon tomato paste
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4 garlic cloves
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4 tablespoons vegetable oil
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5 tablespoons all-purpose flour
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3 teaspoons salt
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3-4 teaspoons sugar
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1 teaspoon ground cumin
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1 tablespoon chili powder +1 teaspoon
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1/4 teaspoon cayenne pepper (optional)