- 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
- 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.
- Remove from heat and allow to cool while covered.
- Lay chiles on waxed paper, slice open, removing stems and seeds.
- Scrape the pulp from inside the chiles, discarding the tough outer skin.
- Blend chile pulp with cumin and oregano.
- Heat corn oil in sauce pan and add chile mixture, gradually stirring in water as needed.
- Simmer for 15 minutes.
- Fry tortillas slightly in hot oil and drain on paper towels.
- Dip tortillas in sauce.
- Fill with cheese and grated onions and roll.
- Place rolled tortillas in 1½ quart shallow baking dish.
- Pour over remaining sauce and sprinkle with remaining cheese.
- Bake approximately 20 minutes in a 350 °F oven.
- Serve with fresh mango slices, drizzled with lime, salt and pepper to taste.
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