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1
Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas.
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2
Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate.
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3
Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times.
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4
Heat in the oven or under the broiler until cheese melts and top with a fried egg.
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5
Garnish the plate with the lettuce and tomato.
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6
You can serve this with fried potatoes or pinto beans.
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7
To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole.
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8
Bake for about 20 minutes, until all is warm and melted.
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9
Garnish with lettuce and tomato.
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10
Can also serve with sour cream, chopped olives and guacamole.
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11
Remove the stems and seeds of the chile pods.
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12
Soak the pods in water or simmer on stove for about 10 minutes.
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13
Place chile and garlic in a blender with 1/4 cup water and puree until smooth.
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14
(Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.)
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15
Add more water as needed to get a medium consistency.
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16
In a sauce pan, add pureed chile with Mexican Oregano and salt to taste.
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17
Bring to a slow boil, and then simmer for 20 minutes.
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18
Pork can be browned and added to sauce while simmering.
