Enchiladas Rojas con Chorizo

Instructions

1. Prepare chiles in boiling salted water for 5 minutes; then drain.
2. Combine the prepared chiles, the tomatoes, half the chopped onion, the garlic, and epazote in the electric blender, and blend, a small amount at a time, to a smooth puree.
3. Heat 2 tablespoons of lard in a skillet and add the puree.
4. Cook over a moderate heat, stirring constantly, for 5 minutes.
5. Season to taste with salt, pepper, and sugar.
6. Stir in the eggs and cream; then remove from the heat.
7. Set the sauce aside.
8. Heat 1 tablespoon of lard or oil in a skillet, add the sausage, and cook until lightly browned.
9. Drain.
10. Mix the sausages with a little of the sauce mixture and 1/3 of the grated cheese.
11. Heat 3 tablespoons of lard in a skillet.
12. Dip the tortillas, one by one, in the chile sauce, and fry on both sides in the hot lard until limp (a matter of seconds).
13. Place a little of the sausage mixture on each tortilla; then roll them up and place them in a dish that can go into the oven.
14. When all the tortillas are filled and roiled, sprinkle with the remaining cheese and chopped onion.
15. Heat the sauce and pour over the enchiladas.
16. Place in a preheated 350°F oven until hot throughout.
17. Serve garnished with chopped lettuce, radishes, and olives.
18. Serves 6