A mexican man gave a recipe to my husband for me to cook. From what I remember, he said to buy the bag of large dried red chili peppers, rinse, slice open and remove and toss seeds and membranes, then rinse again.
Put peppers in pot of water with Tomatoes and one large sliced in half onion.
(For the tomatoes, I cored, then blanched in boiling water so I could remove the peel)
Bring to boil then reduce to medium (just under boiling) for about 2 hours or more, stirring infrequently.
Drain INTO A BOWL keeping the liquid.
Then toss the tomatoes and chili peppers with a bit of Oil, salt, pepper and some garlic cloves into food processor. Zap it to a liquid.
Add to the drained liquid and mix. Heat up again and stir, add a dab of tomato paste if you want it thicker.
THEN
take spray on oil, or butter, or regular oil or lard or crisco and lightly grease the bottom of a cake pan. Put a bit of the sauce on top.
THEN
take corn tortilla’s and with a small drizzle of oil in a pan, heat up one by one. Very quickly dip the softened tortilla into the sauce mix, then add stuffing (chicken, cheese, ground beef etc etc) and roll up. Place into cake pan.
Top with a bit more of sauce and sprinkling of cheese and bake.
The one thing that took so long with the recipe was boiling down the chili peppers and tomatoes, then cooling.
I use the Mexican shredded cheese (it looks like mozzarella but tastes so much better!!)
I haven’t made this in a long time, but now I think I will this week. Let me know how it goes for you.