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|Authentic Mexican Enchiladas|
"This is the actual component! Corn tortillas are dipped in a home made sauce, fried, packed with Mexican queso fresco, then crowned with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this scrumptious dish! Serve with proper refried beans, it has a taste different from the norm--so correct!"
- 6 dried chile de arbol peppers
- 1 clove garlic
- 1 teaspoon salt
- three/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 inexperienced onions
|Prep : 35M||Cook : 6M||Ready in : 45M|
- Snap the tops off of the dried chilies, and vicinity in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 mins. Drain the water, and place chilies right into a meals processor or blender with the garlic and salt. Puree until clean. Press sauce through a strainer, and set apart.
- Heat the oil in a massive skillet over medium heat. Soak each tortilla within the sauce, then region in the warm oil. Turn over nearly right away, and fry for about five seconds on the opposite side. Remove to a plate this is covered with paper towels. The easiest way to do this is to fry the tortillas and stack them without delay on pinnacle of every other till you have got fried all of them. This will maintain the tortillas pliable till you are ready to fill them.
- Take one fried tortilla at a time, and fill with approximately 2 tablespoons of the queso fresco. Roll up, and region seam side down on a plate. Place 3 of those on every plate. Top inside the following order: Start with a layer of bitter cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and in the end, 1 tablespoon of inexperienced onions.
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