||beefsteak tomatoes, boiled, peeled and seeded |
|2 ||serrano peppers, stems removed, cooked with tomatoes|
|¼ ||onion, coarsely chopped|
|1 ||clove garlic, peeled |
|1 ||pinch cumin seeds|
|½ ||tablespoon lard or 1 tablespoon corn oil|
|2 to 3 ||cups chicken stock or water |
| ||salt to taste|
| ||corn oil as needed|
|¾ ||cup sour cream|
|100 g (1/4 lb) ||aged cotija cheese, grated |
|6 ||romaine lettuce leaves, thinly sliced |
|4 ||radishes, thinly sliced|
Grind the tomatoes with peppers, onion, garlic and cumin.
the lard or corn oil in a saucepan over medium heat and fry the tomatoes mixture.
on low heat until the sauce is cooked.
necessary broth or water to attain the consistency of a thick sauce. Season.
Warm the tortillas.
corn oil in a deep skillet. Slightly soak each tortilla in corn oil and then in the hot sauce. Roll or fold the soaked tortillas into enchiladas, place on a platter, or serve three per individual portion.
the enchiladas with more sauce. Garnish the top with cream, cheese, lettuce and radishes.
* These enchiladas can be stuffed with cooked, shredded chicken.