Instructions: Boil chilies and garlic in 1 quart water until very soft. Strain off 1/3 of liquid and reserve. In a food processor, puree chilies and garlic along with oregano leaves until very smooth. Pass mixture through a fine strainer. Over high heat reduce red wine with chopped shallots until liquid is almost gone. In a nonstick pan, toast cloves, pumpkin seeds and sesame seeds over medium heat. Add reserved liquid from chilies and reduced red wine mixture, stirring to mix. In separate saucepan make a brown roux by cooking flour and olive oil over medium-low heat, stirring continuously until golden brown. Combine pureed, strained chile mixture and reduced mixture with roux. Season with salt, pepper and lemon juice to taste.

Adjust consistencey with hot chicken broth to make more saucy, if desired.

Serve with cooked turkey, chicken, pork or beef.

NOTE: Any mild, red chili
can be substituted for the Huajillo chilies if they cant be found.

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