New Mexico Red Enchiladas with Mango

Ingredients

 * 10 dried red New Mexico chiles (pulp only)
 * ½ tsp ground cumin
 * ½ tsp ground oregano
 * 2 tbsp corn oil
 * ½ cup water
 * 12 fresh corn tortillas
 * 1½ cups cheddar cheese (or goats cheese), shredded
 * ½ cup onion, grated
 * 2 mangos, firm, sliced
 * 4 limes, sliced
 * sea salt and fresh pepper to taste

Directions

 * 1) Rinse chiles under cool water to remove dust, then place in pot and pour near boiling water to cover chiles, making sure that they are submerged, bring to a boil and continue boiling covered for 5 minutes.
 * 2) Remove from heat and allow to cool while covered.
 * 3) Drain.
 * 4) Lay chiles on waxed paper, slice open, removing stems and seeds.
 * 5) Scrape the pulp from inside the chiles, discarding the tough outer skin.
 * 6) Blend chile pulp with cumin and oregano.
 * 7) Heat corn oil in sauce pan and add chile mixture, gradually stirring in water as needed.
 * 8) Simmer for 15 minutes.
 * 9) Fry tortillas slightly in hot oil and drain on paper towels.
 * 10) Dip tortillas in sauce.
 * 11) Fill with cheese and grated onions and roll.
 * 12) Place rolled tortillas in 1½ quart shallow baking dish.
 * 13) Pour over remaining sauce and sprinkle with remaining cheese.
 * 14) Bake approximately 20 minutes in a 350 °F oven.
 * 15) Serve with fresh mango slices, drizzled with lime, salt and pepper to taste.