Enchiladas Frescos Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

6 ancho chiles , wiped clean, stemmed and seeded
2 cups water
1/2 cup white vinegar
4 garlic cloves, thinly sliced
1 1/2 red onions, diced
1 tbsp dried oregano
1/4 tsp ground cumin
1 cup vegetable oil
12 large corn tortillas , recipe follows
6 oz panela cheese, grated (1 1/2 cups)
corn tortillas
4 cups finely ground deep yellow masa harina
2 3/4 cups cold water
1 tsp salt

Directions:

For the Ancho chile salsa, place the chiles in a dry frying pan over moderate heat. Toast, turning frequently, until the skin blisters and darkens very slightly, 3 to 5 minutes. Remove from the heat.
Bring the water and vinegar to a boil in a medium saucepan. Add the chiles, remove from the heat and let soak 20 minutes to soften.
Place the garlic, half the diced onion, the oregano and cumin in a blender or food processor. Add the chiles and soaking liquid. Blend until smooth. The salsa may be made a day or 2 ahead and then refrigerated.
Preheat the oven to 350 degrees F.
Pour the vegetable oil into a large skillet and heat over medium heat. One at a time, dip the tortillas in the chile salsa and shake off any excess. Transfer the tortillas, one at a time, to the hot pan and saute 10 seconds on each side. Drain on a rack.
Lay all of the tortillas out on a counter. Reserve 1/4 cup of the grated cheese. Divide the remaining cheese into 12 portions and spoon onto the lower half of each tortilla. Divide the remaining diced onion evenly and sprinkle over the cheese. Roll up each tortilla to form a tube.
Arrange the enchiladas on a baking tray, seam side down, and bake 3 to 5 minutes or until heated through. With a spatula, transfer the warm enchiladas to a serving platter. Place about a spoonful of Ancho chile salsa over each enchilada. Sprinkle with the reserved cheese and serve, passing the extra salsa at the table.
In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoons at a time, until a test piece does not crack.
Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
Heat a dry cast iron skillet, or non-stick pan until moderately hot. 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. 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. Place the hot tortillas on a towel.
When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.
Yield: 24 small or 12 large tortillas

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	671.85 Kcal (2813 kJ)
Calories from fat	408.27 Kcal
		% Daily Value*
Total Fat	45.36g	70%
Cholesterol	25.23mg	8%
Sodium	1035.71mg	43%
Potassium	271.98mg	6%
Total Carbs	56.67g	19%
Sugars	1.62g	6%
Dietary Fiber	8.43g	34%
Protein	15.16g	30%
Vitamin C	2.6mg	4%
Vitamin A	0.3mg	9%
Iron	0.8mg	4%
Calcium	183.4mg	18%

Amount Per 100 g
Calories	132 Kcal (553 kJ)
Calories from fat	80.22 Kcal
		% Daily Value*
Total Fat	8.91g	70%
Cholesterol	4.96mg	8%
Sodium	203.49mg	43%
Potassium	53.44mg	6%
Total Carbs	11.13g	19%
Sugars	0.32g	6%
Dietary Fiber	1.66g	34%
Protein	2.98g	30%
Vitamin C	0.5mg	4%
Vitamin A	0.1mg	9%
Iron	0.1mg	4%
Calcium	36mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Tacos al Pastor

White onion, halved and 14 more..
Tacos Al Pastor

White onion, halved and 14 more..
Slow Cooker Pernil Pork

Garlic cloves, Onion, quartered, Chopped fresh oregano and 8 more..
Spicy Lamb Chili

Onion, diced, Lean ground lamb, Garlic cloves, minced and 13 more..
Turkey Thigh and Hominy Chili

Onion (1/2 lb.), peeled and chopped and 12 more..
Chole Saag

Vegetable oil, Garlic, minced, Onion, chopped and 9 more..
Beef Enchiladas With Red Sauce

Rump steak, cut into 2 inch cubes, Ancho chilies, seeded and 11 more..
Cochinita Pibil

Boneless pork butt, trimmed but with some fat remaining (... and 16 more..
Marinated Vegetable Salad

Zucchini, Carrots, Head cauliflower, Broccoli and 12 more..
Palak Daal

Channa dal, washed (a yellow lentil), Water, Turmeric and 12 more..
Gyroll

Olive oil, Ground lamb, Garlic, crushed, Onion, sliced and 11 more..
Aguado De Gallina or Chicken Rice Soup

Assorted chicken pieces, Rice, uncooked and 15 more..
Mexican Chicken Stew

Olive oil, Onion, roughly chopped and 11 more..
Stuffed Poblano Peppers

Poblano peppers (can use 8 sm if you can tsp find large o... and 9 more..
Butternut Squash-Lime Soup

Vegetable broth and 15 more..