Jalisco Style Enchiladas Enchiladas Tapatias Recipes

JALISCO STYLE ENCHILADAS - ENCHILADAS TAPATIAS

Steps:

• Cut 3 of the roasted poblano chilies into strips and reserve them for the enchilada filling.
• Place remaining chilies, tomato, onion and garlic; puree in blender or food processor, adding water as necessary.
• Heat the oil in a saucepan, add the tomato-chili puree and cook over medium heat for 5 minutes, stirring occasionally.
• Add the milk, cream, tequila if using, and salt to taste.
• Cook until the sauce thickens enough to coat a spoon.
• In a skillet, heat just enough oil to soft-fry the tortillas until soft.
• Drain on absorbent paper or paper towels.
• 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.
• Roll moistened tortilla around the filling.
• Place rolled tortillas on plates, top with sauce and garnish with shredded lettuce and sliced radishes.

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.