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Remove all the stems, seeds, and veins from the dried chiles.
Add the dried chiles to a stock pot and cover them with 4 cups water.
Bring to a boil.
Cover with a lid and turn off heat.
Let sit in the hot water for 5-7 minutes, or until fully pliable
Discard the water.
Add the rehydrated chiles, onion, garlic, cumin, and salt to a blender.
Add the remaining 2 cups water to the blender.
Blender until smooth.
Heat 2 tablespoons of oil in a stock pot.
Place strainer over the pot.
Strain the sauce into the pot. Stirring occasionally.
If the sauce is too thick, add a splash of water.
Set aside until ready to use.
In a large skillet, heat the remaining oil.
Fry the tortillas. 1-2 minutes on each side.
Place tortillas on a paper towel.
Drain any excess oil.
Dip the tortilla into the red chile sauce.
Place the tortilla on a plate.
Stuff with 1 tablespoon queso fresco.
Fold one side of the tortilla over.
Fold the other side of the tortilla in, creating the shape of a flute.
Set aside.
Cover with aluminum foil to keep warm.
Repeat until there are no more tortillas.
Sprinkle with more queso fresco, diced onion, avocado, and crema mexicana.
Serve and enjoy!