Ingredients Edit

Directions Edit

  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.
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