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10-15 chile pods
½ cup chopped onion
1-2 cloves minced or crushed garlic
salt to taste
Roast whole pods for a few minutes in a 325-degree oven until lightly browned - be careful not to burn. Remove seeds and veins. Cover chiles with water and simmer for about 30 minutes and cool slightly. Blend or process until smooth. Add to sautéed onion and garlic, salt to taste and heat. Thicken with a little flour or add more water if necessary.
To make red chile sauce from chile powder, use the same basic recipe but substitute ¼ to ½ cup chile powder for the pods and use 1-2 cups water.
Soften corn tortillas in the microwave or on a medium-hot griddle and layer or roll with any combination of meat, veggies (corn, beans, onion, squash, potatoes, olives, or whatever you happen to find in the refrigerator), and cheese. Cover with sauce and heat at 350 degrees until warmed through. Top with a fried egg right before serving if you like.
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