6. In heavy medium saucepan, heat lard over medium-high heat until rippling.
7. Add remaining garlic clove and brown in the hot fat, pressing down with the back of a cooking spoon to release the flavor.
8. Remove and discard garlic.
9. Add flour to hot fat and cook, stirring constantly, until golden.
10. Add the strained chile puree to the pan and reduce the heat to low. It will splatter as you pour it in so be careful.
11. Cook over low heat, stirring often, until raw taste is gone and flavor of chile is mellowed, about l0 minutes.
Note: Can be stored tightly covered in refrigerator for up to a week or indefinitely in freezer.