Heat the oil in a small cast0iron pan and fry the chiles in it until
they are a deep, burnished red. Remove to paper towels and blot off
oil. While the chiles are cooling, broil the tomatoes about 5
minutes, turning once. Remove cores and most of the skin. stem chiles
and break pods into pieces. Place the tomatoes, tomato sauce, salt
and chiles in the bown in a food processor; process until chiles are
broken up into small, dark flecks. Use for tacos and over eggs.