- 4 dried Ancho peppers
- 2 dried Guajillo peppers
- 3 cups water
- ½ cup vegetable oil
- 12 corn tortillas
- 4 cups queso fresco, shredded
- ½ medium onion, finely
- Cilantro, finely chopped
- 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.
- 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
- 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.
- 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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