Remove the stems and, if you wish, the seeds of dried chili pods. Many like to roast the red chili for about 10 minutes until the chili becomes a darker color.

Add chili pods to a large saucepan of boiling water. Cover and simmer at least 10 minutes or until softened. Blend a few at a time in blender, using fresh water as the liquid. If water from boiling process is used, it will give sauce a bitter flavor. Chili freezes in this form very well. Plastic freezer containers are ideal of convenience.

RED ENCHILADAS:

SAUCE: 1/4 c. flour 4 c. red chili sauce 1 tsp. salt 1/4 tsp. garlic powder

Melt shortening on medium setting. Add flour, stirring to combine. Let brown slightly. Remove from heat. Stir in chili sauce and return to heat. Season with salt and garlic (you may also like oregano or cumin in the sauce). Simmer about 30 minutes.

ENCHILADA: Enchilada sauce (above) Grated longhorn cheese 1 med. onion, chopped Shredded lettuce and sliced tomatoes for garnish Fried eggs; optional

Fry tortillas until they soften. Place drained tortilla on plate and sprinkle cheese and onion on top. Cover with sauce. Repeat with another tortilla, cheese, onion and sauce, until you have the desired serving. Top with fried egg, if desired, and garnish with lettuce and tomato.

NOTE: If you are serving a large group, roll each tortilla with a small amount of cheese, onion and sauce on the inside and place in baking pan. Cover all with more cheese, onion, and generous amount of sauce. Cover with foil and keep warm in 250 degree oven.