Enchiladas
Ready in: 45 minutes | 18 Enchiladas
Ingredients
-
6
dried chile de arbol peppers
-
1
clove garlic
-
1
teaspoon salt
-
¾
cup water
-
1
cup vegetable oil for frying
-
18
corn tortillas
-
3
cups crumbled queso fresco
-
1
cup sour cream
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1
cup shredded lettuce
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2
medium tomatoes (thinly sliced)
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½
cup chopped onions
Directions
1. Snap the tops off of the dried
chilies, and place in a saucepan and cover it with enough water. Bring to a
boil, and simmer for 15 minutes. Drain the water, and place chilies into a food
processor or blender with the garlic and salt. Puree until it’s smooth. Press
sauce trough a strainer, and set aside.
2. Heat the oil in a large skillet over
medium heat. Soak each tortilla in the sauce, then place it in the hot oil.
Turn over almost immediately, and fry for 5 seconds on the other side of the
tortilla. Move the tortillas to a plate that is covered with paper towels. The
easiest way to do this is to fry the tortillas and stack them directly on top
of each other. This will keep the tortillas flexible until you’re ready to fill
them.
3. Take one fried tortilla at a time,
and fill with it 2 tablespoons of the queso fresco. Roll it up, and place seam
side on a plate. Place three of these on each plate. Top the tortillas in the
following order:
a. Start with a layer of sour cream
b. Then a small handful of lettuce
c. Then two tomato slices
d. Then 2 more tablespoons of queso
fresco
e. End with 1 tablespoon of green onions
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