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Directions:
Boil all your Chile’s, onion, Roma tomato & garlic cloves for about 10 minutes. Once everything is done, put everything in the blender; cumin, oregano, salt to taste, chicken bouillon (optional) and use the same boiled water (eyeball it).
Add 2tbsp of lard to a pot. Once lard is melted, strain your red sauce in pan. Let it simmer for a couple of minutes. I fried my tortillas first then dipped them in my sauce. I filled it with queso fresco, diced onions and shredded chicken. Top it with more queso fresco, mexican crema, shredded lettuce etc.
Enjoy!