Jalisco Style Enchiladas - Enchiladas Tapatias |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A good choice for vegetarians, as these delicious enchiladas contain no meat. Ingredients:
6 chilies, roasted, seeded and peeled (poblanos preferred) |
3 tomatoes, roasted and peeled |
1 small white onion, peeled and chopped |
2 garlic cloves, peeled and chopped |
1 tablespoon vegetable oil, plus enough to soft-fry the tortillas |
1/2 cup milk |
1/2 cup cream |
1 tablespoon white tequila (optional) |
salt |
12 corn tortillas |
3 avocados, peeled and sliced |
1/4 lb queso fresco or 1/4 lb farmer cheese, crumbled |
lettuce, shredded |
radish, sliced |
Directions:
1. Cut 3 of the roasted poblano chilies into strips and reserve them for the enchilada filling.
2. Place remaining chilies, tomato, onion and garlic; puree in blender or food processor, adding water as necessary.
3. Heat the oil in a saucepan, add the tomato-chili puree and cook over medium heat for 5 minutes, stirring occasionally.
4. Add the milk, cream, tequila if using, and salt to taste.
5. Cook until the sauce thickens enough to coat a spoon.
6. In a skillet, heat just enough oil to soft-fry the tortillas until soft.
7. Drain on absorbent paper or paper towels.
8. Dip each tortilla in the sauce; place it on a plate and place on each one a few avocado slices, some crumbled cheese and a few reserved chili strips.
9. Roll moistened tortilla around the filling.
10. Place rolled tortillas on plates, top with sauce and garnish with shredded lettuce and sliced radishes.
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