INGREDIENTS
6
dried chile de arbol peppers
1 clove
garlic
1 tsp
salt
3/4 cup
water
1 cup
vegetable oil for frying
18
(6 inch) corn tortillas
3 cups
crumbled queso fresco
1 cup
sour cream
1 cup
shredded lettuce
2
medium tomatoes, thinly sliced
1/2 cup
chopped green onions