Instructions: Remove seeds, stems and veins from chiles. Soak in cold, salted water about 1 hour.

Combine chiles with tomatoes and onion in blender, blend to a smooth paste. Add salt, pepper, and sugar to taste. Heat oil in skillet and cook the puree, over moderate heat, for 3 minutes stirring constantly. Keep warm while making the tacos.

Place a strip of cheese with a spoonful of the chile puree on each tortilla, and garnish with a little sour cream. Serve at once.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.