hmmm...i can make up a recipe here...
get about 2 - 3 lbs of new mexican green chiles. roast, peel, and chop
them. leave some seeds if yu want it hot, or rinse the seeds briefly if
you want it milder. placce the chopped chiles in a soup pot with q
chopped onion and 3 or 4 cloves of minced garlic. splash a little water
on. stew this for a while (20-30 minutes perhaps) to let favors come
together. you can add potatoes or tomatoes to the chile if you want to,
but i'm a purist. you can also add ground pork or beef, but i'm a veg
so i don't know much about that.
in the meantime, shred a whoe lot of cheddar cheese, mince an onion,
and soften a dozen corn tortillas. to do this, heat a skillet real hot.
drizzle adrop or 2 of oil.....not much at all....into the skillet. put
the tortilla in for a few secods, then flip it. only heat it long enugh
to soften it and make it less stiff. do this to all your tortillas.
then, get a casserole dish. spoon some chile in the bottom to prevent
sticking, like you would if you made a lasagne. then put in 4
tortillas. cover them with cheese and onion, then ladle chile sauce
over them. top with 4 tortillas. make another layer of cheese onion
and chile, top with tortillas again and cover with chile sauce.
bake in a 350 oven for about 25 minutes, until everything is hot and
oozy.
serves 4 - 6.
sorry it's not more of a real recipe, but i was taught how to do this
by a hispanic mama who just showed me what to do. never used a recipe
for this and its largely iunstinct and taste! the same chile sauce is
good on huevos rancheros (fry eggs, place over softened tortillas, top
with chile and cheese, serve with beans and potaotes.)
the difficulty is in obtaining the new mexican chiles! but $77 for 3
lbs? are you dealing with overseas shipping? ouch!
