Gorditas de Chile Colorado

Gorditas:
Cook the chiles in boiling water to cover until very soft, approximately 5 minutes. Strain and grind the chiles in a molcajete or mortar to make a smooth paste.

Mix together the tortilla masa, flour, salt and chile paste until uniform in texture and color. Divide into 16 little balls and flatten to make thick tortillas about 3 inches in diameter.

Cook the tortillas on a comal or a cast-iron griddle over low heat, a few at a time, for approximately 2 minutes a side, or until flecked with dark patches.

As soon as possible after removing from the pan, place a tortilla with the telita, or second side that was toasted, facing up, and pinch up the edge to form a ridge about 1/4 inch deep. Cover with a cloth to keep warm.

The Sauce:
Place chiles, onions, and water in a blender and blend until completely smooth. Add salt to taste and mix thoroughly.

Heat the oil in a small saucepan and fry the sauce over medium heat, stirring occasionally for 3 to 4 minutes until slightly thickened. Use hot.

To Serve:
Reheat the gorditas on a hot comal or cast-iron griddle. Spread 1 tablespoon of sauce on the pinched side of each, sprinkle with 1 teaspoon of onion, and some crumbled cheese.

Put the gorditas on a platter and serve immediately.