Enchilada Sauce

Roast chiles until fragrant. Break off the stems and remove seeds. Put in a saucepan with 2 cups water. Simmer over low heat for about 10 minutes. Put peppers and liquid into blender and blend. Strain. Add salt to taste. Heat 2 T oil in a frying pan, add 1T flour and cook stirring frequently, till flour starts to brown. Pour in chile puree, stirring to mix. Add water if necessary to thin. CORN TORTILLAS 2 cups masa harina 1 1/2 cups warm water Mix masa with 1 1/3 to 1 1/2 C warm water. Combine well and let sit for 10 to 15 minutes. Form into golf ball sized balls. Heat a cast iron griddle over low-med heat, ungreased. Put each ball of masa between two pieces of wax paper and press down flat with a flat-bottomed pan, bowl or tortilla press. Pull off the wax paper off one side. Very carefully peel off wax paper from other side. If dough repeatedly sticks, you've used too much water. If dough repeatedly falls apart, you haven't used enough water. Cook each tortilla on the griddle, first on one side, then the other. ENCHILADAS finely chopped onion grated cheese Dip a tortilla in enchillada sauce. Put it down in a lasagne pan. Sprinkle grated cheese and onion on it. Put another tortilla that has been dipped in sauce over the top and repeat to two or three layers thick. At the end pour remaining sauce over top with remaining cheese and onions. Bake at 350 degrees for about twenty minutes.