Instructions

1. 1
   Soak the chilies in boiling water for 30 minutes.
2. 2
   Wearing gloves, stem, seed and cut the chilies into small pieces.
3. 3
   Put the chilies and 1 cup of soaking water in a blender and purée at high speed for 20 seconds.
4. 4
   Add the tomatoes, onions, garlic, epazote, sugar, salt, and black pepper and blend to a smooth purée.
5. 5
   In a frying pan, add 1 tablespoon of olive oil and heat over high heat for 3 minutes.
6. 6
   Pour in the tomato sauce and cook for 5 minutes, stirring frequently. Remove from the heat.
7. 7
   In a small bowl, beat the eggs with the cream or half-and-half until well blended.
8. 8
   Slowly pour the egg and cream into the pan with the sauce, stirring constantly. Cover and set aside.
9. 9
   In another frying pan, fry the sausage meat over moderate heat for 5 minutes or so, until they are lightly browned.
10. 10
    With a slotted spoon, remove the sausage from the pan and drain on paper towels. Discard the fat in the frying pan.
11. 11
    Place the sausages in a small bowl and stir in 3 tablespoons of sauce and ½ cup cheese.
12. 12
    Heat the oven to 350°F.
13. 13
    In a heavy frying pan, fry the tortillas, one at a time, in very hot olive oil as follows:
14. 14
    — Dip a tortilla in the tomato sauce.
15. 15
    — Fry for a minute each side in the pan.
16. 16
    — Remove the tortilla to a warm plate and place about ¼ cup of sausage mixture in the centre.
17. 17
    — Roll up the tortilla with the filling inside.
18. 18
    Place filled tortillas in a baking dish, seam side down. Pour the rest of the tomato sauce over them.
19. 19
    Sprinkle the top with the green onions and ½ cup cheese.
20. 20
    Bake for about 15 minutes or until the cheese has melted and the top has browned lightly.