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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.

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.

4.  Cook in a variety of ways:

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

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

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

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

  • Tamale sauce for hot tamales.

Buen provecho, Enjoy!

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