Unlike the Americanized version, these Enchiladas are not baked, but served freshly made on the spot. In Mexico we buy special tortillas which are made thinner in order to absorb less oil and not break when being rolled. If you can’t get thin tortillas, don’t worry, the regular ones (corn, of course) will work just fine.
- 2 1/2 C. oil
- 1 kilo thin corn tortillas
- 1 garlic clove
- 15 chilacate peppers, slit open, seeds, veins and core removed, cooked in 1 C. of water.
- 1 1/2 C. vinegar
- 2 1/2 C. crumbled farmer’s or Cotija cheese
- 1 large onion, finely chopped
- 8 small tomatoes, cooked
- 1 head iceberg lettuce,washed and thinly sliced
- 12 radishes, washed and thinly sliced
- 1 tsp. oregano
Grind the cooked chilacate peppers in a blender with a little salt, the garlic and the vinegar. Pass them through a sieve and place them in a deep dish or large bowl.
In a blender, grind the tomatoes, with the oregano and salt to taste. Set aside.
Heat the oil in a deep frying pan. Slide the tortillas through the chilacate sauce and then fry briefly (5 or 10 seconds) in the oil. Fill the tortilla with some cheese and some onion, roll up and serve immediately. Repeat for the remaining tortillas.
Top these enchiladas with lettuce, radishes and the tomato sauce.
If desired, serve picante sauce on the side.