ENCHILADAS ROJAS 6 servings

INGREDIENTS

4

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

TO SERVE

18 corn tortillas
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

PROCEDURE

Grind the tomatoes with peppers, onion, garlic and cumin.
Heat the lard or corn oil in a saucepan over medium heat and fry the tomatoes mixture.
Keep on low heat until the sauce is cooked.
Add necessary broth or water to attain the consistency of a thick sauce. Season.

TO SERVE

Warm the tortillas.
Heat 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.
Cover the enchiladas with more sauce. Garnish the top with cream, cheese, lettuce and radishes.

* These enchiladas can be stuffed with cooked, shredded chicken.

Products

Serrano chile
Tomato common