Recipe

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• 6 arbol chiles , dried peppers
• 1 garlic clove
• 1 tsp salt
• 3/4 cup water
• 1/4 tsp oregano
• 1 cup vegetable oil, for frying
• 18 (6 inch) corn tortillas
• 3 cups queso fresco, crumbled

• 1 Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover.
• 2 Bring to a boil, and simmer for 15 minutes.
• 3 Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth.
• 4 Press sauce through a strainer, and set aside.
• 5 Heat the oil in a large skillet over medium heat.
• 6 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.
• 7 Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• 8 Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco.
• 9 Roll up, and place seam side down in a baking dish.
• 10 Place in preheated oven at 350 degrees for about 8 minutes or until cheese is melted.
• 11 Garnish as you wish and serve warm.