Popular at fairs and fiestas, these enchiladas are flavored with a creamy poblano chile and tomato sauce. They contain no meat in the filling, and this recipe uses vegetable oil instead of lard, making them a good choice for a vegetarian meal.
For the sauce:
- 6 poblano chiles, roasted, seeded and peeled
- 3 tomatoes, roasted and peeled
- 1 small white onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon vegetable oil, plus enough to soft-fry the tortillas
- ½ cup milk
- ½ cup cream
- 1 tablespoon white tequila (optional)
- salt to taste
For the enchiladas:
- 12 corn tortillas
- 3 avocados, peeled and sliced
- ¼ pound queso fresco or farmer cheese, crumbled
- reserved chile strips (rajas)
- shredded lettuce
- sliced radishes
Tear 3 of the roasted poblano chiles into strips and reserve them for the enchilada filling. Place remaining chiles, tomato, onion and garlic in a blender and puree. (Add a bit of water if necessary to move the blades.)
Heat the oil in a saucepan, add the tomato-chile 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. It should coat the back of a spoon.
In a skillet, heat just enough oil to soft-fry the tortillas. This means that they soften a bit in the oil without getting crisp. Place them on paper towels to blot any excess oil.
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 chile strips. Roll tortilla to contain the filling.
When enchiladas are all rolled, place them on serving dishes, top with any remaining sauce and some shredded lettuce and sliced radishes. Serves 6.