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Red enchiladas with vegetables

Author: Humberto Bautista

Ingredients

  • 12 Corn tortillas
  • 2 Carrots
  • 1 Potato
  • 150 grs Pea
  • 3 Ancho chili
  • 2 Cuajillo chili or puya
  • 1 White onion
  • 80 ml Sour cream
  • 100 grs Cotija cheese or fresh cheese
  • Hemp oilfor frying
  • 2 Cloves of garlic
  • Ground cumin
  • Oregano
  • Salt

Instructions

  • 1) Roast the dried chilies.
    2) Bring them to a boil in water.
    3) Peel the carrots and potatoes, chop into small squares and cook them together with the peas.
    4) Blend the chiles with 1/2 onion, garlic cloves, ground cumin and oregano.
    5) Saute the vegetables with a little oil.
    6) Strain the "sauce", if it is very thick you can add a little water or some type of broth. Season.
    7) Prepare the oil for frying in a pan.
    8) Dip the tortillas one by one in he sauce, drain and place in the pan to fry them.
    9) Place the fried tortilla on a plate, fill and bend in a half moon.
    10) Pour sour cream, chopped onion and crumbled cheese over the preparation.
     
    NOTES: It's recommended to use tortillas from the previous day to avoid breaking. Also, they are known as Morelianas, Mineras or Queretanas* Suggestion 3 per plate
     Approximate duration of preparation: 1 hour 30 minutes