• dried Ancho peppers
  • dried Guajillo peppers
  • cups water
  • ½ cup vegetable oil
  • 12 corn tortillas
  • cups queso fresco, shredded
  • ½ medium onion, finely chopped
  • Cilantro, finely chopped


  1. In a small bowl, boil the dry peppers with water at low heat until they are completely cooked; let cool a bit. Remove the seeds and the stems. In a blender, mix the peppers with the water you cooked them, until they are completely blended. Strain the enchilada sauce in a small bowl and warm it at low heat. Season with salt.
  2. In a saucepan, heat 1/4 cup vegetable oil to low heat. Very carefully, fry a corn tortilla in the hot oil for about 30 seconds. Turn the tortilla and fry for another 30 seconds. With a spatula, remove the tortilla form oil; let the excess of oil drain again in the saucepan.
  3. Pour the sauce on the tortilla. Place the tortilla on a plate. Immediately place 3 tablespoons of shredded queso fresco with a bit of chopped onion on the center of the tortilla. Fold the tortilla half way or fold it like a taco. Repeat the same procedure with the other tortillas.
  4. Organize 2 or 3 enchiladas in each plate. Pour 2 to 3 tablespoons of enchilada sauce on the enchiladas. Garnish with more cheese and cilantro.

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