Instructions:

1. Make the Tortillas:

In a bowl, mix flour and salt.

Add shortening/lard and mix with fingers until crumbly.

Slowly add warm water and knead until a soft dough forms.

Divide into 6–8 balls, cover, and rest for 15 minutes.

Roll each ball into a flat circle.

Cook on a dry hot skillet until bubbles form and brown spots appear. Flip and repeat. Set aside.

2. Prepare the Green Chile Filling:

Heat oil or lard in a skillet.

Add onion and sauté until translucent.

Add garlic, stir for 1 minute.

Add chopped tomatoes and cook until soft.

Stir in roasted green chiles.

Simmer together for 5–10 minutes until well combined.

Season with salt (and cumin/oregano if using).

Sprinkle in shredded cheese while still hot and stir until melted (as shown in the top-right image).

3. Assemble:

Place a warm tortilla on a plate.

Spoon in a generous amount of chile-cheese mixture.

Fold or roll and enjoy!

📝 Tips:

For extra flavor, add scrambled eggs or refried beans inside.

Can also be used as a taco filling, quesadilla stuffing, or even over rice.