Enchiladas sonorenses

Ingredientes

• 3 cups masa harina
• 2 cups lukewarm water
• 1 tsp salt
• Oil for frying
• 10 large guajillo peppers
• 1 small onion (cut into chunks)
• 2 garlic cloves (peeled)
• 1 cube chicken bouillon
• 1 tsp oregano
• salt (to taste)
• 2 cups crumbled queso fresco (or any fresh cheese you prefer)
• 4-5 spring onions (chopped)
• 2 cups shredded lettuce

Preparación

1. 1

   --- Make the enchilada sauce ---

2. 2

   Remove the stems and cut the chilies half longwise. Discard seeds and membranes.

3. 3

   Place chilies in a bowl and cover them with hot water. Allow soaking for 10 minutes or until chilies are nicely soft.

4. 4

   Drain chilies and add them to a blender along with onion, garlic cloves, chicken bouillon, oregano, and 2 cups of water. Blend until you’ll have a smooth sauce.

5. 5

   Heat two tablespoons of oil in a cooking pan over medium heat.

6. 6

   Carefully, strain the enchilada sauce into the pan.

7. 7

   Bring to a simmer and cook until the sauce has a dense consistency that will coat the back of a spoon.

8. 8

   Adjust salt to taste and turn off the heat. Keep the sauce hot until needed.

9. 9

   --- Make the tortillas ---

10. 10

    Heat about ½-inch oil in a large frying pan over medium heat.

11. 11

    Mix masa harina, salt, and water in a bowl and knead until you’ll have a smooth dough that resembles play dough.

12. 12

    Divide the dough into 16 portions and roll each one into a ball.

13. 13

    Using a tortilla press or a heavy dish, press a dough ball between two plastic sheets to make a thin tortilla.

14. 14

    Take the tortilla and peel the sheet on top. Place the peeled side on the palm of your hand and remove the other sheet.

15. 15

    Carefully add the raw tortilla into the hot oil and baste with hot oil on top so it will slightly cook.

16. 16

    When you notice the tortilla is slightly browned on the side with direct contact with the pan, flip it and cook on the other side.

17. 17

    Keep frying the tortilla until nicely golden and slightly crispy.

18. 18

    Remove the tortilla from the oil and place it on a rack or on a plate lined with kitchen paper towels to remove excess oil.

19. 19

    Keep making and frying tortillas in small batches until all dough is used.

20. 20

    --- Assemble ---

21. 21

    Quickly dip a tortilla in the hot enchilada sauce.

22. 22

    Place it flat on a serving plate, layer it with chopped spring onions, and generously sprinkle it with cheese.

23. 23

    Place another coated tortilla on top and repeat the layers until you’ll have a stack of 3 or 4 tortillas (is up to you).

24. 24

    As you place the last tortilla, add first some shredded lettuce then top with onions and cheese.

25. 25

    Repeat the steps to make all servings and enjoy immediately.