You Won’t Find These In The Frozen Section
Im pretty sure there are at least 100 different ways to make enchiladas in the state of Zacatecas. This is the most common I’ve seen. Some people add beef or chicken to the stuffing but I leave it out. And don’t even get me started on green enchiladas or frijoladas.
- 10 Chiles de Cascabel
- 2 Chiles Poblano
- 1 Garlic Clove
- Salt to taste
- Queso Fresco(as much as you want)
- 1 Onion
- Mexican Cream(if you’re a fan)
- 1/4 Head of Lettuce
- 1 Tomato
Prep The Chiles
The darker chiles on the left are called Chiles Poblano. The ones on the right are called Chiles de Cascabel. Rinse the these chiles off and soak them in water for about a minute. Place them in a pot with 4 cups of water and cover with lid.
Let them sit in there for about 10 minutes or until you see them reach a roaring boil.
Crumble & Chop
While the chiles are soaking up on the stove grab the onion and queso fresco. Chop up or mince the onions, whichever you prefer. Crumble the cheese and mix together in a bowl with the onion. This will be your enchilada stuffing.
Blend It Real Good
For this part blend the chiles and garlic. Don’t drain the water used to boil them put it in the blender as well. Strain the chile sauce into a large bowl. This will be sauce you dunk the tortillas into.
After straining the chile, add another cup of water to the sauce. Now’s your chance to get salty and add it to the mix.
Gather your supplies. The next part has to be done quickly.
Dip, Fry & Roll
Submerge the tortilla in the sauce. Try to get it 99% covered in the chile sauce. Place in the oil and let it cook for about 2 seconds on each side.
Don’t do any longer than that or the tortilla turns flimsy and falls apart. We have this awesome circle thing with a recessed oil frying area but you can just use 2 separate pans for this part.
After frying the tortilla, take out of the oil and place cheese stuffing on top. Fold over the tortilla and roll over to create a taco roll.
After The Fifth Enchilada It Gets Easier
The remaining chile sauce can be frozen and used for chilaquiles. They are the much more casual version of enchiladas. I might do a recipe for those later.
More Fresco And Crema
Serve these enchiladas with some fluffy Mexican rice and lettuce. Top them off with more queso fresco. If your a fan of Mexican cream now is your time to speak up and say put a little cream on that.
Lil More Crema Por Favor