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Patricia Ibarra
If dried chillis are unavailable use fresh red chilli with seeds removed. Add one at a time to blender and taste to check on heat.


  • vegetable oil
  • 10-12 corn tortillas
  • 5 dried red chillis, seeded and cleaned
  • 1/2 onion, finely chopped
  • 2 small garlic cloves
  • 1 small tomato
  • salt to taste
  • shredded cheese (fresh, chihuahua, or the one you prefer)
  • shredded lettuce


Bring a small saucepan of water to the boil(enough to cover chillis); Place the chillis in the water, cover and remove from heat. Let them stand for at least 1 hour or until soft. Put chilis in blender with 1 cup of the water, onion, garlic and tomato; process until smooth, put this mixture through a sieve into another saucepan and add salt to taste.
In hot oil, fry the tortillas a little bit (they should not be crispy), pass them through the chili sauce, Sprinkle over grated cheese and fold them in half. Arrange them in a serving dish, you can spoon some more sauce on top, if you like. Serve with lettuce on top .


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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