Enchiladas Frescos
Serves: 2
Madilyn Boehm
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2.75 cups
Water (cold)1 cup
White Vinegar1 tbsp
Oregano (dried)1 tsp
Ground Cumin1 cup
Vegetable Oil12 large
Corn Tortilla (recipe follows)1 tsp
SaltDirections:
1
For the Ancho chile salsa, place the chiles in a dry frying pan over moderate heat
2
Toast, turning frequently, until the skin blisters and darkens very slightly, 3 to 5 minutes
3
Remove from the heat
4
Bring the water and vinegar to a boil in a medium saucepan
5
Add the chiles, remove from the heat and let soak 20 minutes to soften
6
Place the garlic, half the diced onion, the oregano and cumin in a blender or food processor
7
Add the chiles and soaking liquid
8
Blend until smooth
9
The salsa may be made a day or 2 ahead and then refrigerated
10
Preheat the oven to 350 degrees F
11
Pour the vegetable oil into a large skillet and heat over medium heat
12
One at a time, dip the tortillas in the chile salsa and shake off any excess
13
Transfer the tortillas, one at a time, to the hot pan and saute 10 seconds on each side
14
Drain on a rack
15
Lay all of the tortillas out on a counter
16
Reserve 1/4 cup of the grated cheese
17
Divide the remaining cheese into 12 portions and spoon onto the lower half of each tortilla
18
Divide the remaining diced onion evenly and sprinkle over the cheese
19
Roll up each tortilla to form a tube
20
Arrange the enchiladas on a baking tray, seam side down, and bake 3 to 5 minutes or until heated through
21
With a spatula, transfer the warm enchiladas to a serving platter
22
Place about a spoonful of Ancho chile salsa over each enchilada
23
Sprinkle with the reserved cheese and serve, passing the extra salsa at the table
24
In large bowl combine all ingredients and stir until smooth
25
The dough should be slightly sticky and form a ball when pressed together
26
To test, flatten a small piece of dough between your palms
27
If the edges crack, add water to the dough, a tablespoons at a time, until a test piece does not crack
28
Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas
29
Place on a platter and cover with a damp towel
30
Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag
31
Heat a dry cast iron skillet, or non-stick pan until moderately hot
32
Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet
33
Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff
34
Place the hot tortillas on a towel
35
When they are still warm but not hot, stack and wrap in a towel
36
Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week