Chicken with red chile sauce

Unlike most red chile sauces - which require the re-hydration of dry pods, this sauce takes only a few minutes to prepare. Use pure New Mexican or Guajillo chili powder. The chile pods or the powders, derived from them, can be purchased online.

2 chicken leg quarters
18 oz lard
flour tortillas
Longhorn cheese
6:1 red chile sauce
1 Tbl pure New Mexican or Guajillo chile powder
1/4 Tsp ground cumin
1/4 Tsp granulated garlic
1/2 Tsp cornstarch
1/2 cup water
Heat the lard in a Dutch Oven to 345 degress F. Dry-off the chicken quarters with paper towels. Slowly submerge the quarters into the hot fat. Fry, turning periodically, until cooked - about 20 minutes. Drain the quarters, place them on a platter, salt them down and grate mounds of Longhorn cheese over them.

In a small sauce pan - over low heat, combine the chile powder, cumin, garlic and salt to taste. Stir with a whip to combine. Sprinkle in the cornstarch. Stir. Increase the heat to medium. Pour in the water. Stir until the sauce achieves the consistency of thin, tomato sauce. Drench the chicken with the sauce. Serve with pre-heated flour tortillas. Hack-off a chunk of chicken. Rip-off a piece of tortilla, then grab a chunk of saucy and cheesy chicken with the tortilla.

1/4 oz of dry, chili pods equals 1 Tbl of ground chile pepper.