El Cholos Sonora Style Enchiladas Recipes

SONORAN STYLE ENCHILADAS

Steps:

• In a bowl, pour in the warm water. Mix in the salt until it dissolves.
• Gradually mix in the corn flour masa harina until the dough forms. Dough should be tacky, but not sticking to your hands. Divide the dough into 20 small dough balls. Cover well with plastic wrap until ready to use.
• Remove the stems and seeds from the large chile pods. If the pods looks dusty, rinse them under lukewarm water. Transfer pods to a pot of water that is coming up to a simmer. Drop in the spicier japones or arbol to the pot. Move chiles around after a few minutes. After ten minutes remove from heat. Let stand for ten more minutes.
• When ready, drain out all of the water from softened pods. Transfer to the blender jar. Pour in 4 cups of water, garlic and tomato bouillon. Blend on high until very smooth. If you are not using a power blender, strain the sauce through a wire strainer for a smooth sauce. Set aside.
• In a large sauce pan, preheat two tablespoons of oil for a few minutes at medium heat. While oil is still cold, mix in the cumin and granulated garlic to the oil. If you like more seasoning, double up on the measurements. Stir to combine with oil. Cook just until the spices become aromatic and oil is hot. Pour in the enchilada sauce. Stir well to combine and continue cooking for 25-30 minutes. Towards the end of the cooking time, mix in the crushed oregano. Taste for salt. Keep warm on low.
• While the sauce is simmering, prep by crumbling the queso fresco. Cover and set aside. Finely dice and slice onion varities. Mix to combine both onion varities. Cover and set aside.
• While you preheat the oil in a skillet, re-work the masa balls in your hand before pressing.
• When oil is hot, press one masa ball at a time. These are small 3 inch discs. Place them directly into the hot oil. After 20 seconds, using a wooden spoon, begin to spoon a little of the hot oil over tortilla. You don't really want it to puff up, so press it if it begins to do that. The tortillas will take about 2 1/2-3 minutes, turning halfway through. Transfer fried tortillas to a plate lined with paper towels.
• When you are ready to plate, using tongs, dip one fried tortilla into the warm enchilada sauce. Transfer to serving plate. Spoon on some onions and crumbled queso(cheese). Repeat these steps using five tortillas in total. Garnish with shredded lettuce, Mexican crema, avocado and your favorite salsa! Serve as is or with a side of red rice and refried beans.

AUTHENTIC MEXICAN ENCHILADAS

Steps:

• Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
• Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

CHEESE AND ONION ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Grease 1 1/2 quart baking dish.
• In skillet, heat oil over medium-high heat. Add onions, oregano and salt. Cook, stirring occasionally, until softened.
• Remove from heat, stir in beans, if using, and 1 1/2 cups cheese. Combine sauce, 2 T water and chili powder.
• Dip each tortilla into sauce; place on plate.
• Spoon 1/3 cup cheese-onion mixture down center of tortilla. Roll up, place seam-side down in baking dish. Repeat.
• Top with remaining sauce and cheese.
• Bake until hot 20-25 minutes.

NEW MEXICO-STYLE RED CHILE ENCHILADAS

Steps:

• Oil a 9-inch square baking dish.
• Dip tortillas in the red chile sauce, to make pliable, and place 4 on the bottom of the dish.
• Sprinkle with 1/4 cup onions.
• Sprinkle with 1/3 of the cheese.
• Repeat layers 2 more times, ending with cheese.
• Bake at 350ºF.
• for 30 minutes, or until hot and the cheese is golden.