Authentic Mexican Enchiladas The Best Recipes

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Authentic Mexican Enchiladas

"This is the actual aspect! Corn tortillas are dipped in a home made sauce, fried, packed with Mexican queso fresco, then crowned with bitter cream, lettuce and tomato. My mom in regulation is from Mexico and taught me to make this scrumptious dish! Serve with proper refried beans, it has a taste exclusive from the norm--so properly!"

Ingredients :

6 dried chile de arbol peppers
1 clove garlic
1 teaspoon salt
3/4 cup water
1 cup vegetable oil for frying
18 (6 inch) corn tortillas
3 cups crumbled queso fresco
1 cup sour cream
1 cup shredded lettuce
2 medium tomatoes, thinly sliced
half cup chopped green onions

Instructions :

Prep : 35M	Cook : 6M	Ready in : 45M

Snap the tops off of the dried chilies, and region in a saucepan with sufficient water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and region chilies into a meals processor or blender with the garlic and salt. Puree till easy. Press sauce via a strainer, and set apart.
Heat the oil in a huge skillet over medium warmness. Soak every tortilla in the sauce, then place inside the hot oil. Turn over nearly right away, and fry for approximately five seconds on the opposite aspect. Remove to a plate this is lined with paper towels. The easiest manner to do this is to fry the tortillas and stack them at once on top of each other until you've got fried them all. This will hold the tortillas pliable till you are equipped to fill them.
Take one fried tortilla at a time, and fill with approximately 2 tablespoons of the queso fresco. Roll up, and area seam aspect down on a plate. Place 3 of those on each plate. Top inside the following order: Start with a layer of bitter cream, then a small handful of lettuce, 3 tomato slices, 2 extra tablespoons of queso fresco, and subsequently, 1 tablespoon of green onions.

Notes :

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