4 dried ancho chiles, stemmed, seeded and lightly toasted
2 cups hot water
1/4 .25 .25onion, roughly chopped
2 cloves garlic, chopped
1 tomato, cored and charred under the broiler on all sides
1 tsp. white vinegar
2 tsp. dried oregano
1 tsp ground cumin
1 tbsp. salt
1/2 tablespoon freshly ground black pepper
2 tablespoon extra virgin olive oil

California Avocado Enchiladas Frescas
1 ripe fresh california avocado, halved, seeded, peeled and cut into 1/4-inch dice
1 large red onion, diced and sautéed in olive oil until caramelized (dark golden brown and very soft)
3/4 cup mexican manchego cheese
3/4 cup panela cheese
1/3 cup cotija cheese
salt, to taste
freshly ground black pepper, to taste
canola oil, for frying
8 corn tortillas
california avocado tomatillo salsa (see make-ahead recipe)
crema (optional)