The Sauce

15-20 chiltepines, crushed
15 dried red new mexican chiles, seeds and stems removed
1 tsp. salt
water to boil chiles
3 cloves garlic
1 tsp. vegeetable oil
1 tsp. flour

In a saucepan, combine the chiles, salt and enough water to cover. Boil for 10 to 15 minutes or until the chiles are quite soft.

Allow the chiles to cool and then puree them in a blender along with the garlic. Strain the mixture, mash the pulp through the strainer, and discard the skins.

Heat the oil in a suacepan and add the flour. Brown the flour, taking care that it does not burn. Add the chile puree and boil for 5 to 10 minutes until the sauce has thickened slightly. Set aside and keep warm.

The Tortillas

2 cups masa harina
1 egg
1 tsp. baking powder
1 tsp. salt
water
vegetable oil to deep fry

Mix the first four ingredients thoroughly, adding enough water to make a dough. Using a tortilla press, make the tortillas. Deep fry each tortilla in vegetable oil until it puffs up and turns slightly brown. Remove, drain on paper towels, and keep warm.

To Assemble and Serve:

2 cups grated queso blanco or monterey jack cheese
shredded lettuce
2 scallions, minced (white part only)

Place a tortilla on each plate and spoon a generous amount of sauce over it./ Top with cheese, lettuce and scallions.

Serves 4 to 6

Heat Scale: Hot