Recipe courtesy of Lydia Diaz Sanchez
Total:
1 hr 15 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

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 a small pan over medium-high heat, brown the chorizo, no added grease needed. Add the browned chorizo to chile sauce.

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.

food-warnings:home-cook

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