Print PageEnchiladas Mexicanas
WHAT YOU NEED
- 2 cups corn oil
- 8 corn tortillas
- 1 Package Cacique Queso Fresco
- 1 cup diced white onion
- 1/2 cup chopped cilantro
- For the Red Sauce:
- 4 Ancho chiles
- 6 Guajillo chiles
- 1 large tomato
- 3 cloves garlic
- 1/2 white onion
- Garnish
- 1 cup diced carrots
- 1 cup diced potatoes, peeled
- 2 cups cabbage, thinly sliced
- 1/2 cup sliced red onion
- 1/4 cup chipped cilantro
- Juice of 1 lime
- Cacique Queso Fresco
- Cacique Crema Mexicana
HOW TO MAKE IT
- In a pot, boil all of the ingredients for the chile sauce until everything is soft, approximately 30 mins. Combine everything in a blender, then pour sauce through a strainer and into a pot. Add the agave nectar and salt to taste. Note: if the sauce is too thick you can add water or chicken stock to thin it out.
- For the enchilada filling, combine a package of Cacique Queso Fresco with the diced white onion.
- In a separate saute pan, heat a 1/4 inch of corn oil. Dip each tortilla in the oil and cook until softened. Take each tortilla and fill with with 2 tablespoons of queso fresco filling, then roll each enchilada and reserve.
- For the cabbage slaw, combine all ingredients in a bowl and season with salt to taste. For the potatoes and carrots, cook in a saute pan with 1/2 cup of chile puree until the vegetables are al dente.
- To build the dish, place each enchilada on the plate, ladle the chile sauce over each one, top with cabbage slaw, queso fresco, potatoes and carrots and drizzle with Crema Mexicana.
