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Boil the chiles heavily on high for 40-45 minutes. Drain all the liquid and put the chiles as well as the rest of the ingredients in a blender. Add water to desired consistency. Generally about 1/3 as much water as the dry ingredients. I usually eyeball it. Don’t add too much, though. You can always add more if it’s too thick. Blend for about 3-4 minutes or longer. Taste test with a chip. If it’s too thick, add a little more water & blend again. One of our favorite dinners is a big pot of pinto beans, Spanish rice, a fresh, roasted chicken from the supermarket, four tortillas and this chile.
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