- 15 hot red chiles
- 15 mild red chiles
- 4 cups water
- 4 tablespoons olive oil
- 2 bay leaves
- 2 to 3 teaspoons salt
- 1 to 2 tablespoons chicken flavored bouillon cubes
- 1/2 cup yellow onion, chopped
- 1 to 2 cloves garlic, chopped
- Pinch black pepper
- 3 links chorizo, cubed
- 12 white corn tortillas, 3 per plate
- 1 cup Muenster, grated
- 1 cup Cheddar, grated
In a large pot over medium heat, boil the chiles in water for 15 minutes, or until soft. Drain. Put the softened chiles in a blender with 3 cups of fresh water; blend for 2 minutes. Pour mixture through a large mesh strainer and let the juice drip into a medium-sized glass bowl. In a medium-sized pot over medium heat, heat 2 tablespoons olive oil, strained chiles, and the remaining 1 cup of water; cook approximately 5 minutes. Once simmering, stir in the bay leaves, salt, bouillon, onion, garlic, and pepper. Let the mixture simmer for 5 to 10 minutes.
In medium pan over medium heat, fry the corn tortillas, a few at a time, in the remaining 2 tablespoons olive oil. Let dry on paper towels.
To serve, dip 1 tortilla in the chile sauce to cover, place on a plate, and top with the cheese. Repeat the procedure for the remaining 2 tortillas, stacking the tortillas on top of each other. Top each stack with chorizo. Repeat with the remaining tortillas.