Sometimes one is lucky. In this instance, I happened to find some
bagged New Mexico chilis at a local Mexican store that are just about
as good as if they came off a ristra in New Mexico.

So I made a three-meal batch of enchilda sauce. The first set of enchiladas
were basic cheese enchiladas; the second set also had zucchini;
and for the third I included 8 ounces of grass-fed ribeye in the two
servings. This last batch was pretty decadent, and don't let anyone
tell you that such a cut of meat is "too good" for enchiladas.

The brand on the bagged chili's was "Mama's", with an address in San
Francisco, and definitely better than usual quality of bigger
brands like El Mexicano.

Steve