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Categories:Viewed: 49 - Published at: a year ago
Ingredients
- 12 corn tortillas
- salad oil or shortening or lard
- 1 12 cups mexican red chili sauce, heated (I use Mexican Red Chile Sauce)
- 1 12 cups sharp cheddar cheese, shredded (about 6 ounces)
- 1 -1 12 cup green onion, chopped, including some tops
Method
- In a small frying pan, heat about 1/4 inch salad oil (Mexicans prefer the flavor and texture from using lard) over medium heat.
- Dip each tortilla into oil and fry a few seconds, until it begins to blister and becomes limp -- be careful not to fry until firm or crisp.
- Add more oil as needed.
- Remove with tongs and drain briefly.
- As soon as you take the tortilla out of the hot fat, dip it into the heated sauce.
- A cake pan just larger than the tortilla is ideal for holding sauce.
- Lay fried and sauced tortilla in a small, shallow, ungreased baking dish; spoon over surface about 2 tablespoons shredded Cheddar, about 2 tablespoons chopped green onion, and a little of the chile sauce.
- Add remaining tortillas, preparing each layer the same way.
- Pour remaining sauce over stack, and top with remaining cheese.
- Bake, uncovered, in a 350 oven for 15 to 20 minutes or until hot.
- Cut in wedges to serve.
