1 (4 ounce) can sliced red chile peppers, drained
1 (6 ounce) can sliced black olives
1 (6 ounce) can sliced green olives
1 onion, chopped into rings
1 large tomato, chopped
28 marinated corn tortillas, warmed
Place peppers, olives, onion rings, tomato, and marinate package in an electric blender or food processor. Mix, and place into an ovenproof skillet.
Bake in preheated oven for 45 minutes.
Remove peppers from oven and cool. Drain juice from jars and reserve for later use. Place peppers in a slow cooker. Pour juice in with peppers. Bring to a slow boil, reduce heat and simmer for 5 minutes. Stir corn tortillas in, pour marinade over peppers and cook for another 3 minutes.