Optional- Meat of your choice (Chicken, chorizo, etc.)
Instructions
Cover chiles with boiling water. Let stand until softened, about 15-30 minutes; drain. Strain liquid, reserve. Remove stems, seeds, and membranes from the chiles.
Saute 1 chopped onion and garlic in vegetable oil until onion is translucent. Stir in chiles, 2 cups of reserved liquid, tomato sauce, oregano, cumin, and salt. Heat to boiling; reduce heat. Simmer, uncovered, 20 minutes. Cool. Pour in batches into food processor fitted with steel blade; process until smooth.
Heat corn tortillas to soften. Spread a ladle or two of sauce in the bottom of a 9 x 13 baking dish. Lay out a tortilla, sprinkle with onions, cheese, and meat (if using). Roll and place seam side down in pan. Repeat with remaining tortillas and fillings.
Cover with sauce but do not drown. Sprinkle with any remaining onions and cheese. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake another 10 minutes. Serve with extra sauce.
Serving
Suggestions
Double the sauce portion of the recipe; freeze extra.
Originally Submitted
5/14/2012
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