This is my own personal recipe, developed over the years. This makes a huge batch, enough to eat and plenty for freezing for another day. The chiles are the large dried ones that you see hanging outside doors or under ramadas (ristras) in the Southwest and can be purchased at any grocery store by the bagful (usually in the Mexican spice section) in the Southwest or packaged in the ethnic foods section of many grocery stores elsewhere. Masa can be purchased at any tortilla factory or grocery store in the Southwest or in the refrigerated section of the grocery store in many other areas of the country. If using Maseca instead of fresh masa, a 4.4 pound bag of…