1 bag chili anchos
4 tsp. garlic salt
Flour tortillas
Shredded Cheddar cheese
Chopped onion
Meat (optional)

Tear the chili anchos open and pull out all the seeds. Boil chili anchos for 20-30 minutes When they are done, the skin will pull away from the chili anchos and I try to pull most of the skin out and throw away. Strain then put chili anchos in a blender and fill the blender up with tap water. Blend water, peppers, and add 4 teaspoons of garlic salt.

Take a flour tortilla and dip it in the sauce on both sides. Fry tortilla in a dab of oil for a few seconds one each side to make the sauce stick to the shell better. Stack them on a plate. Add cheese, raw chopped onions and meat if you want (hamburger, pork or chicken, cooked), and roll up like a burrito. Warm covered in oven or microwave. Left over sauce can be frozen for next time.