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Add a photoI learned how to make these in the kitchen of my Mexican mother-in-law . So easy and so delicious.
Ingredients
- 6 Dried Chile Guajillo
- 3 or 4 Dried Chile de Arbol
- 1 t. Black Pepper
- 1 t. Cumin
- 2 Cloves of Garlic
- 4 Cups of Water
- Oil
- Onion
- Chicken Base
- Salt
- Tortillas
- Sour Cream
- Avocado
- Queso Fresco (crumbled)
- Lettuce
- Tomato
Directions
- Take seeds out of all chilies and soak in hot water for 5 minutes.
- In a blender, puree chilies, black pepper, cumin, salt, garlic and water.
- In a saucepan, lightly coat the bottom of the pan with oil and add 4 or 5 slices of onion.
- When oil is hot and onions are brown, strain blended Chile mix into the hot oil.
- Add salt and chicken base to taste and let boil lightly for 30 mins. until slightly thickened.
- Warm tortillas slightly and dip into sauce and roll. Over the top of rolled tortillas spoon a bit more sauce and add garnishes; sour cream, avocado, chopped onion, queso fresco, lettuce and tomato.
- Enjoy.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1446g | |
| Calories 455 | |
| Calories from Fat 191 | 42% |
| Total Fat 21.24g | 27% |
| Saturated Fat 4.42g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 309mg | 13% |
| Potassium 1350mg | 39% |
| Total Carbs 59.12g | 16% |
| Dietary Fiber 15.0g | 50% |
| Sugars 10.95g | 7% |
| Protein 13.75g | 22% |
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