Ingredients:

For the Green Chile Mixture:

4–6 roasted green chiles (Hatch chiles preferred), peeled and chopped

2 medium tomatoes, chopped

1 small white onion, finely chopped

2 cloves garlic, minced

2 tablespoons vegetable oil or lard

Salt to taste

Optional: 1/2 tsp cumin or oregano for depth

Optional: Cheddar or Mexican blend cheese, shredded

For the Tortillas (or use store-bought):

2 cups all-purpose flour

1/2 teaspoon salt

3 tablespoons vegetable shortening, lard or oil

3/4 cup warm water