Directions
- 1Boil the chiles in water for 15 minutes.
- 2Lightly fry the tortillas for a few seconds on each side.
- 3Add the boiled chiles, garlic, tomatoes, cumin, chili powder, oregano, salt, and enough chile water to cover to the blender.
- 4Blend until smooth.
- 5Fry the sauce in a pan with a little bit of oil for 10-15 minutes until it thickens.
- 6Dip each tortilla in the sauce, then layer them in the baking dish.
- 7Add cheese in between each layer.
- 8Top with extra sauce and cheese.
- 9Cover and bake at 425°F for a few minutes until cheese melts.
- 10Top with sour cream, diced onions, and cilantro.
Ingredients
- 14 guajillo chiles, deseeded
- 1 chile ancho, deseeded
- 3 garlic cloves
- 2 roma tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- 1 tsp salt
- 12 tortillas
- 1 cup shredded chihuahua cheese
- 1 cup sour cream
- 1 cup finely diced onion
- 1 cup cilantro
Equipment
potblenderfrying panbaking dish
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