from the kitchen of Kimber Bailey Scott

Red Chile Sauce

Makes enough for one recipe of enchiladas

Cook slowly until it comes to a soft boil then simmer for 30 minutes.

15 dried New Mexican Red Chile peppers

(I tear the tops off and deseed but it's not necessary.)

1 can tomato sauce

2 C or more water

2 cloves minced garlic

2 t sugar

1 t salt

1/2 t cumin

Using a stick blender, puree until very smooth.

You can process/can it at this point OR place it in the refrigerator or freezer for another day. Great to make ahead.

Beef Enchilada Filling

Saute until beef is cooked through completely:

1 lb ground beef

1 t salt

1 medium onion, chopped

Remove from heat.

When cooled, add 1 C sour cream and mix well.

Set aside.

Assemble Enchiladas

Heat 1/4 C oil in a skillet over medium low heat. Oil should not be smoking. Heat 20 corn tortillas, one at a time, in oil, flipping once for about 10 seconds per side to make them pliable. Remove to a plate and repeat with the others. Spread approx 3/4 C red chile sauce in bottom of ungreased pan. Place approx 1/4 C beef mixture in each tortilla while it is still hot/warm and roll. Place in pan. Repeat until done. Pour remaining red chile sauce evenly over enchiladas. I did it down the middle of each row but you could spread it all over if desired. Sprinkle 2 C shredded cheese on top of enchiladas. Bake in preheated oven 400° for 15-20 minutes.

Serve with sour cream.

Makes 20 enchiladas.