INGREDIENTS
5 cups
Butternut squash
10
California chiles, dried
1 clove
Garlic
1 tsp
Oregano, dried
2
Scallions
1 tbsp
Tomato paste, unsalted
1 tsp
Sea salt
1
Olive oil cooking spray
1 tsp
Cumin, ground
12
6-inch corn tortillas
1/4 cup
Queso fresco
2 tbsp
Sunflower, safflower or grape seed oil