Enchiladas with cream sauces are popular in Querétaro, and these use the thick Mexican buttermilk called jocoque, introduced by Mexico’s many Lebanese immigrants. A mixture of regular buttermilk (which is much thinner than jocoque) and Mexican crema, crême fraiche or sour cream makes a good substitute.
For the green salsa:
- 1 pound tomatillos, husked
- 1 medium white onion, coarsely chopped
- 5 cloves garlic, peeled
- ¼ cup cilantro leaves
- salt to taste
For the enchiladas:
- 8 corn tortillas, 6-7 inches in diameter
- oil as necessary
- 2 large poblano chiles, roasted, seeded, peeled and cut into strips
- ½ pound queso fresco, crumbled
- 2 cups jocoque, or mix buttermilk with Mexican crema, crème fraiche or sour cream
- dash of salt and pepper
For the salsa: Boil tomatillos, onion and garlic in water to cover. When the tomatillos are tender, drain and place the boiled vegetables in a blender with cilantro and salt to taste. Puree until smooth.
For the enchiladas: Soft-fry the tortillas in oil, turning once when the first side puffs up. They should remain pliable and not become crisp. Drain on paper towels.
Divide the chile strips evenly among the tortillas and top the chile with some crumbled queso fresco, a tablespoon or so of the green salsa and a tablespoon of the buttermilk mixture.
Roll the enchiladas, place in a skillet, pour the rest of the salsa over all, followed by the rest of the buttermilk mixture. Cover and heat through. Serve immediately. Makes 4 servings of 2 enchiladas apiece.
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