Start with a bag of New Mexican Red Chiles.
Clean a couple dozen pods. Remove the veins and seeds.
Wash the cleaned pods very well.
Sautée the dried pods in a tsp of vegetable oil. Toast them a little while stirring them constantly.
Cover with 4 cups of broth and sprinkle a tsp of dried whole toasted cumin seeds on top. Boil over medium heat for 15 minutes.
While the chiles cook...
I used fresh oregano from my garden. A tablespoon or so chopped finely.
Sautée a tablespoon of minced garlic and the oregano in a deep skillet with 1 tsp of oil. 
Once the chiles are cooked and cooled slightly, carefully blend everything to a very fine purée.
Pour your blended chile into the skillet with the sautéed garlic & oregano.
Add 1 tablespoon of honey and 1/2 tsp of salt. Stir well and simmer over low for 10 minutes.
Makes 4 cups of New Mexican Red Chile Sauce.
Can be used for enchiladas, added to soups or as an ingredient in tamales.
I used mine for pork tamales. I'll add that recipe next.
