This recipe uses the Red Chile Sauce from La Casa Sena in Santa Fe as a base. The heat is largely dependent on the chiles used - sometimes hot and sometimes spicy, if you're lucky, both hot and spicy.

1 T olive oil
2 cloves garlic, finely chopped or pressed
2 shallots, finely chopped
1 T cornstarch
2 T pure red chile powder (preferably Chimayo or other New Mexican red chile)
3 c chicken or vegetable stock
salt and freshly ground pepper to taste

In a saucepan or large skillet, heat the olive oil and saute the garlic and shallots voer medium heat until translucent, about 2 or 3 minutes. Dissolve the cornstarch in 1/4 c of hte cold stock and add it to the pan. Add the red chile. Add the remaining stock and bring the mixture to a boil. Reduce the heat and allow the chile sauce to simmer for between 25 and 30 minutes. Add salt and pepper to taste.

If high quality pure child powder is not available you can use the dried red chiles from a ristra. Select 10 chiles, remove the stem and shake out the seeds. Place the chiles in a heavy saucepan and cover with water. Bring to a boil and simmer until chiles are soft. Puree or blend chiles in blender then strain to make a thick paste of pure chile. Use 1/2 c of this past in lieu of the 2 T powder.

I like to add two bay leaves while the sauce simmers. Remove the bay leaves before using.

I prefer blue corn tortillas for this dish but if they are not available yellow corn will do. These can be individually rolled or stacked.


1 c vegetable oil for frying
12 blue corn tortillas
1 1/2 lb cheddar cheese, grated
1/2 c diced onions
3 c red chile sauce

Heat the oil in a skillet. Immerse the tortillas in the hot oil for 3 seconds per side to soften. Drain on paper towels, place in a large baking dish and keep them warm.

Fill each tortilla with 1/3 c of the cheese, 2 t onion, and 2 T chile sauce. Roll up the toritallas and return them seam side down, to the baking dish. Cover the tortillas with the remaining chile sauce and cheese. Place under the broiler to melt the cheese.

Serve each portion with 1/4 c Spanish rice and 1/2 c posole or beans. Garnish with shredded lettuce and tomatoes.

I like to put a dollop of sour cream on top.