Make your own at home! Use for posole, migas, enchiladas or general red chile pleasure!
Ingredients: chimayo chile powder, cumin, mexican oregano, salt, garlic & sugar.

Excerpt from This Immeasurable Place on page 188:

Get saucy! Use this in place of gravy in any recipe, and you'll up your sauce game by a mile. We're in love with it as the filling for our Tamales Dolmades (page 145), and we also give thanks for it when it's ladled generously over Thanksgiving turkey.

Instructions:

You will need:
4T canola or coconut oil
1 cup minced onion
1 minced garlic clove
4 cups water or broth

In medium saucepan on medium-high heat: heat oil, fry onion until soft and translucent. Add garlic, cook a brief 30 seconds more. (Don’t burn!) Add container of chile* and spices. Lower heat to medium. Stir with wooden spoon, for 1 minute until fragrant, being careful not to scorch. Add water or broth and stir, whisking out any lumps. Cook 15 minutes on med-low, stirring occasionally. Adjust salt to taste.

*If chile is too spicy, add tomatoes or tomato juice.

Makes 4 cups.
This sauce freezes well.