Enchiladas Mexicanas
WHAT YOU NEED
- For Filling:
- 2 cups corn oil
- 8 corn tortillas
- 1 Package Cacique Queso Fresco
- 1 cup diced white onion
- 1/2 cup chopped cilantro
- For Red Chile Sauce:
- 4 Ancho chiles
- 6 Guajillo chiles
- 1 large tomato
- 3 cloves garlic
- 1/2 white onion
- Garnish:
- 1 cup diced carrots
- 1 cup diced potatoes, peeled
- Cacique Queso Fresco
- Cacique Crema Mexicana
- Cabbage Slaw:
- 2 cups cabbage, thinly sliced
- 1/2 cup sliced red onion, pickled
- 1/4 cup chopped cilantro
- Juice of 1 lime
HOW TO MAKE IT
- In a pot, combine all of the ingredients for the red chile sauce and cover with water. Boil until everything is soft, approximately 30 mins. Drain over a bowl, reserving 1 cup of the cooking water. Transfer solids to a blender and puree, adding some of the cooking water to thin out the sauce and make enough to cover the enchiladas. Then pour the sauce through a strainer into a pot. Add the agave nectar and salt to taste.
- For the enchilada filling, combine the package of Cacique Queso Fresco with the diced white onion and chopped cilantro.
- In a separate saute pan, heat a 1/4 inch of corn oil. Dip each tortilla in the oil and cook until softened. Take each tortilla and fill with about 2 tablespoons of queso fresco filling, then roll each enchilada and reserve.
- For the potatoes and carrots, cook in a sauté pan with 1/2 cup of chile puree until the vegetables are al dente.
- For the cabbage slaw, combine all ingredients in a bowl and season with salt to taste.
- To build the dish, place each enchilada on the plate, ladle the chile sauce over each one, top with potato and carrot mixture, cabbage slaw, queso fresco and drizzle with Crema Mexicana.
