Preparation

tortillas should be cut in two halves; lift the shell and fill with the grated aged cheese, fry in hot oil and allow to drain.
Soak the previously deveined red ancho peppers, the onion and the two previously minced garlic cloves and blend the entire preparation in their own soaking liquid. fry the liquefaction product seasoned with salt to taste; add two cups of water and let it reduce for a few minutes.
remove from the fire. In the bottom of a casserole, place the pieces of tortillas stuffed with cheese, add the reduction with the consistency of broth, cover with grated cheese and serve hot.

Ingredients

  • 18 tortillas;
  • half an onion;
  • 2 cloves of garlic;
  • 6 red ancho chili peppers;
  • 100 grams of aged cheese (grated);
  • salt to taste).