Categories: Mexican

Ingredients

• 20 dried guajillo chiles
• 4 cups water
• 5 garlic cloves
• 1 diced onion
• 2 tsp chicken stock
• 2 tsp kosher salt
• 1 tsp pepper
• 1 tsp dried oregano
• 1/2 tsp cumin
• 2 tbsp. vegetable oil
• Cotija cheese

Directions

1. Soak chiles in warm water at least 30 minutes; drain. Remove the stems and seeds. Transfer the chile to a blender and add water, garlic, onion, chicken stock, kosher salt, pepper, dried oregano, and cumin; puree. Strain through a fine-mesh sieve. Heat oil in a nonstick skillet over medium heat. Dip a tortilla in the chile mixture, then add to the skillet and cook until lightly browned, 1 minute per side. Remove and sprinkle with cotija. Repeat to make about 30 tortillas.

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