Add prepared chiles (see notes) to a bowl with 1.5 cups boiled water. Cover, ensure chiles submerged, leave for 45 minutes.

In a small frying pan saute chopped onion and crushed garlic. Cook for five or so minutes to soften, not to brown.

After 45 minutes, carefully add steeped chiles to a blender, followed by all the water. Add the sauteed garlic, onion and spices, blend into a puree.

Optional step - for a slightly more accessible flavor profile feel free to blend in tomatoes, a little sugar, maybe a little lime juice too.

Add pureed enchilada sauce to a sauce pan with canola oil. Fry for about five to ten minutes covered.