Basic Sauce

1.  Soak 7-8 dried red chili pods until soft. Blend them until pulverized. Strain in a colander, separating pulp from the skin.(Frozen red chili works. Some use red chili powder.) I use a combination to adjust spice level. More water or tomato sauce lowers fire. Powder or more pulp increases heat.

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2.  In a sauce pan, pour the thick sauce with at least 3 garlic  minced garlic cloves, salt, and desired cumin. Add tomato sauce or powder as mentioned above to adjust your "New Mexico kick" tolerance.

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4.  Cook in a variety of ways:

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• Layer with cooked chicken, onions, and flat, corn tortillas. Bake until sauce boils and is somewhat absorbed. Garnish with cheese for enchiladas.

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• Pour over prepared, frozen taquitos with onions and cheese for quick enchiladas.

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• Coat beef, chicken, lamb and baked until meat is cooked and coated as a carne enchilada. (Add desired salt and pepper.)

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• Serve with eggs over a corn tortilla with side of pintos as huevos rancheros.

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• Tamale sauce for hot tamales.

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Buen provecho, Enjoy!