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1
Under cold running water pull the stems off of the chilies, cut or tear the chilies into halves, and brush out the seeds - with a small sharp knife cut away any large ribs; then tear them into small pieces.
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2
In a small bowl, soak the chilies in 1 cup boiling water for 30 minutes.
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3
Pour the chilies and their water into a blender and blend at high speed for 15 seconds.
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4
Add tomatoes, 1/2 cup onion, garlic, epazote, sugar, salt and black pepper and blend for 30 seconds, or until the mixture is a smooth puree.
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5
In 10 inch skillet melt 1 tbsp of lard over moderate heat until a haze forms above it.
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6
Pour in the chili and vegetable puree an (stirring frequently) cook for about 5 minutes; remove from heat.
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7
In a small bowl beat eggs with a fork; stir in cream.
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8
Pour this mixture into the sauce; stirring occasionally so eggs don't curdle; cover and set aside.
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9
In another skillet melt 1 tbsp of lard over moderate heat and add the chopped sausages.
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10
Fry for about 5 minutes, stirring constantly, until sausages are lightly browned.
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11
With slotted spoon remove sausages and drain on paper towels; discard fat from skillet.
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12
Place sausages in small bowl and add in 3 tbsp of chili sauce and 1/3 cup of grated cheese.
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13
Preheat oven to 350F.
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14
Melt remaining lard (3tbsp) until haze forms in sausage skillet.
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15
Fry and fill tortillas as follows:.
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16
Dip tortilla in sauce, drop it into hot lard; fry for a minute or two on each side until its limp but not brown.
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17
Transfer tortilla to a plate and place 1/4 cup sausage mixture in the center.
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18
Fold one side of the tortilla over the filling; then roll tortilla into a thick cylinder.
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19
Place seam side down in a shallow 8x12 baking dish; repeat with remaining tortillas.
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20
Pour remaining mixture over filled tortillas.
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21
Sprinkle top with remaining 1/2 cup onions and remaining cheese.
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22
Make on middle rack for 15 minutes or until cheese has melted and tortillas are slightly browned.
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23
To serve, use spatula to move to individual plates, top with sauce.
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24
(3 cups leftover chicken, or roast pork subbed, do not brown but simple combine with sauce mixture).
