Instructions: Take tops off chili pods and scrape out seeds. Use gloves if chili is hot.

Wash and put in large pot, cover with water and boil until tender, about 45 minutes. Drain and cool. Put in blender with water and grind to make sauce. Pour in strainer over large saucepan and strain out seeds and skin with spoon.

Discard seeds and skins.

Heat oven to 350 degrees. Bring to a boil over low heat, add salt, garlic and cumin. Dont make sauce too thick or too thin. Fry corn tortillas in hot oil in skillet for 30 seconds on each side, drain on paper towels. They should be soft, not hard. In 13 x 9 or smaller casserole dish start with a thin layer of sauce.

Add a layer of corn tortillas, pour sauce over just enough to cover, add a layer of grated cheese and grated onion, repeat twice and finish with grated cheese and grated onion. Cover with tin foil and bake for 15-20 minutes or until cheese is melted and sauce is bubbling. Let set 5 minutes before serving. Top each serving with sour cream You can also chop lettuce and tomato for topping also or just put on the side. Also good served with refried pinto beans topped with melted grated cheese.

Serves 6

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