Ingredients

• 6 drieds chile de arbol peppers
• 0.75 cups water , or as needed
• 1 clove garlic
• 1 teaspoon salt
• 1 cup vegetable oil for frying
• 18 , 6 inch
• 3 cups crumbled queso fresco , divided

Instructions

1. 1 Snap tops off of dried chiles and place in a saucepan with enough water to cover. Bring to a boil and simmer for 15 minutes. Drain water and place chiles into a food processor or blender with garlic and salt. Purée until smooth. Press sauce through a strainer and set aside.
2. 2 Heat oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels, stacking them on top of each other to keep them pliable for filling.
3. 3 Take one fried tortilla at a time and fill with about 2 tablespoons queso fresco. Roll up and place seam side down on a plate. Place three of these on each plate.
4. 4 Top tortillas in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons queso fresco, and 1 tablespoon green onions.

Nutrition per serving