Mama Maggie's Kitchen

0 Remove all the stems, seeds, and veins from the dried chiles. 
1 Add the dried chiles to a stock pot and cover them with 4 cups water. 
2 Bring to a boil. 
3 Cover with a lid and turn off heat. 
4 Let sit in the hot water for 5-7 minutes, or until fully pliable 
5 Discard the water. 
6 Add the rehydrated chiles, onion, garlic, cumin, and salt to a blender. 
7 Add the remaining 2 cups water to the blender. 
8 Blender until smooth. 
9 Heat 2 tablespoons of oil in a stock pot. 
10 Place strainer over the pot. 
11 Strain the sauce into the pot. Stirring occasionally. 
12 If the sauce is too thick, add a splash of water. 
13 Set aside until ready to use. 
14 In a large skillet, heat the remaining oil. 
15 Fry the tortillas. 1-2 minutes on each side. 
16 Place tortillas on a paper towel. 
17 Drain any excess oil. 
18 Dip the tortilla into the red chile sauce. 
19 Place the tortilla on a plate. 
20 Stuff with 1 tablespoon queso fresco.
21 Fold one side of the tortilla over. 
22 Fold the other side of the tortilla in, creating the shape of a flute.
23 Set aside. 
24 Cover with aluminum foil to keep warm. 
25 Repeat until there are no more tortillas.
26 Sprinkle with more queso fresco, diced onion, avocado, and crema mexicana. 
27 Serve and enjoy!