Here is a recipe I wrote for basic chili sauce and posted here eight years ago: Basic Chili Sauce 8 whole, dried chilies (Ancho, Pasilla, Guajillo combination*) 2 cups water 3 cloves garlic 1 tsp dried or fresh oregano 1 tsp red wine or balsamic vinegar (optional) Remove the stems from the chilies and slit open to remove seeds and membranes. Place the chilies in a saucepan with the rest of the ingredients (except the vinegar) and simmer covered for 20-30 minutes, or microwave for about 2-1/2 minutes and let stand for 20 minutes, microwave for one minute more and let stand another 10 minutes. Blend coarsely with a stick blender (or pulse in a blender), and strain the mixture through a coarse sieve (or food mill) to remove chili skins. Store in glass jar in refrigerator until ready to use. If you plan to store it very long, add 1 tsp of vinegar - I normally use it within 2-3 days, if not immediately, however. For two cups of water, I would use 3 Ancho chilies, 2 Pasilla chiles and 3 Guajillo chilies, all of which are dried, but you can vary the amounts. Using 4 Anchos and 4 Guajillos is also good. For the last chili sauce I made, I used fresh Poblano chilies (in place of Pasilla chilies) and smoked them, but you could roast them over a gas flame instead. I do not use any raw fresh chilies in chili sauce, and some people fire roast the dried ones before making sauce, but I have not found that to be necessary. I make a Habanero chili sauce with chilies from my back yard, and I grill them (in a grill pan) over mesquite charcoal/wood with some red bell peppers to make a Habanero sauce that is very potent, which is why I add the red bell peppers. I add quite a bit of vinegar and salt to my Habanero sauce so that it will keep longer, as it takes me a while to use it up. True chili sauce does not have tomato in it - if it does, it is then what I know as Adobo sauce, which I also make but use differently. Chilies have a very distinctive flavor that is best appreciated in a pure form to start with, and then you can combine them with other ingredients, but it is best to start with a pure chili sauce, and then it will be more versatile, and you will appreciate the true flavor of the chilies. The chilies I listed for the basic chili sauce are all very mild (by my standards), and so I generally add habanero sauce as needed for heat. If you want to use Arbol chilies, make a sauce with them by themselves - they do not blend well with other chilies. They are good in Adobo sauce and benefit by being diluted with tomato, but their flavor is so complex that I find them difficult to utilize. Where I grew up, you could order one alarm, two alarm, or three alarm chili (made with beef), and I never went beyond two alarm. I think in Minnesota, the one alarm chili in Texas would have been way too hot! I eat chili sauce every day, in one form or another, whereas I seldom use black pepper, although I do like it. I find the flavor of the various chilies to be more complex and interesting. Lars

For the corn and cheese tamales I just used grated Monterey Jack. I wasn't trying to go for authentic, just tasty. The cheese and green chilies sounds good for next time. I have a bunch of peppers in my garden that are going to ripen soon! For the pork tamales I trimmed off the extra fat from the shoulder, (I was going to render it and using it to flavor the masa instead of just lard) and cut it into big chunks. I simmered it until it was tender with lots of fresh garlic, bay leaf, roasted cumin and coriander seeds, salt and some dried peppers. When it cooled off I remove the extra fat and shredded it and mixed with my mole sauce. My first attempt at mole (using anchos, pasilla and dried Anaheim) came out really bitter, it was inedible. I don't know if some errant seeds got in or if I baked the peppers too long to soften them, boiled them too long or what, but the taste was horrible. I started over and they came out much better. I didn't bake the peppers, made sure all the seeds were gone and used fewer peppers altogether, only around 3 oz plus a can of diced tomatoes, some of the liquid the pork was cooked in plus seasoning. The best tip I have is to use a plastic putty knife to spread the masa dough onto the smooth side of the corn husks. Using a knife or back side of a spoon takes forever and comes off uneven.

In the past I made turkey with mole. I was pressed for time so I used a jarred mole that I doctored to taste with some tomato sauce and other seasonings. So no recipe. The time after I made chicken with green chilies and queso fresco. I roasted and peeled Anaheim chilies The chicken was simply a dismantled roasted chicken with some onion inside and cumin and chili powder rubbed on it. This weekend I am making beef with chili Colorado, pork with a verde sauce, and chicken with cheese and green chilies again. I am still figuring out the sauce recipes. The meats I cooked yesterday and the day before. All of the meats were done in the crock pot. The beef was a chuck roast I seasoned with tomato powder, a bit of sherry, some onion and cumin. The pork roast got some wine, onion, cumin and coriander, pepper and bay leaf. The chicken was rubbed with mole inside and out with a bay leaf inside the cavity and a splash of white wine. I am very much a toss it in and taste kind of cook unless I am baking or trying something really out of my comfort zone. I use this recipe for the masa from About.com as I like it to have flavor of its own: Ingredients: 6 cups masa harina and 5 cups chicken broth 2 cups lard or shortening 1 tablespoon onion powder 1 tablespoon cumin 1 tablespoon chile powder 1 1/2 teaspoon salt I add 2 teaspoons of baking powder. Not completely traditional but I like the lighter masa. I also nix the salt so I can send some to the ex. Everyone else can salt at the table if they feel the need. These tend to be flavorful enough without salt. I'll get back here with the sauce recipes for these batches after they are done and if they are successful!

1. Egg nog or hot chocolate? BOTH - sorry! Egg Nog w/ nutmeg or Hot Chocolate w/ a shot of Butterscotch Schnapps. 2. Does Santa wrap presents or just sit them under the tree? Wrap, wrap, wrap, wrap, wrap! & he always seems to know what color's we've decorated in that yr.! 3. Colored lights on tree/house or white? White in various sizes & finishes. I would like to do the house in colored lights just one yr. though. Not the tree though! 4. Do you hang mistletoe? I keep meaning to! My Nana ALWAYS did! 5. When do you put your decorations up? Usually 2nd wk. of Dec. although I'm finally getting it together & we've already begun! 6. What is your favorite holiday dish (excluding dessert)? Hmmmm.... My mom's corn pudding. But her mashed potatoes are perfect. Her Ham is too. Did I mention her cherry pies?! 7. Favorite holiday memory as a child? Well.... It's not my favorite but my family discusses it & laughs about it every yr. at my expense. When I was little I would get so worked up, excited & anxious about Christmas Day that on Christmas Eve I'd start getting sick & w/o fail every Christmas morning until I was 8 or so, I'd throw up as soon as my feet would hit the flr. Everyone would wait for me every morning while someone took me to the bathroom as soon as I woke up. 8. When and how did you learn the truth about Santa? When I pulled the beard off of Santa & made all of the kids start crying. My mom always reminds me of how I yelled "YOU'RE NOT THE REAL SANTA CLAUS!" & yanked his beard off. We were asked to leave. 9. Do you open a gift on Christmas Eve? Yes, it was the only way my mom could get my nerve's to settle. DH asks me every yr. if I need to open a present on Christmas Eve & I always say 'No thanks, I'm a big girl now!' 10. How do you decorate your Christmas tree? In gold. Also with ornaments that look like old mirrors and old Russian icons. Okay - that sounds really pretty!!!! This yr. I have a red whimsical tree in the LR, I'm aiming for an elegant woodland tree in the office & I'd like to do a small cars, planes, trains & boats theme on a small white tree in the playroom. 11. Snow: love it or hate it? LOVE IT! But I'd better be inside enjoying that doctored up hot chocolate by a fire. 12. Can you ice skate? Nope. That'd mean I'd have to go outside. 13. Do you remember your favorite gift? There are so many great gifts, but last yr. my sister who lives out of state & doesn't have much money to spare, put together a small basket of her favorite things. It makes me feel like we're together during the yr. sharing & introducing each other to new things. You can't beat that! 14. Whats the most important thing about the holidays for you? The shear magic, wonderment & joy of it all. My heart just sings - it feels like anything is possible! 15. What is your favorite holiday dessert? My mom's cherry pie. 16. What is your favorite holiday tradition? Watching It's A Wonderful Life w/ a bottle of red wine w/ DH. 17. What tops your tree? Usually a finial but I just found a great angel that I hid in the back at Bombay. 18. Which do you prefer, giving or receiving? Totally giving! In my family we look all yr. long wherever we go for each other & we never ask for lists. You never know when you'll find the most perfect thing at some little dive on a wknd. trip in August & it was probably under $10! DH's family seems to always ask for lists & go at the last minute. Then they never get me anything off of it! It's taken me a long time to get used to the whole list & generic wrapping/ bag thing but I finally have. 19. What is your favorite Christmas song? Holy Night by Bing but I want a Hippopotamus for Christmas is a real close runner up! 20. Candy canes??? Sometimes at DS1's insistence. He always wants you to have what he has. 21. Favorite Christmas movie? Either The Santa Claus or Elf. 22. What do you leave for Santa? In our family -- we ALWAYS leave out the Best Scotch and shortbread. Mum always says that Santa will need a "warm-up" by the time he gets to our house ...... even when I was very little -- Santa always got a crystal glass of The Best. Milk & cookies but I think we may be starting a new tradition this yr.! Thanks Teacats!