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About the Recipe

• To make these enchiladas there is a lot of work to make but everything is explained in detail so you won’t have problems.
• If you want some spicy enchiladas you can add in the ingredients 1 arbol pepper and use it in the salsa preparation.
• Would you like to prepare your own corn tortillas for the enchiladas?
• It is very important to use vegetable oil in the preparation because it is the most adequate to fry tortillas.
• The total preparation time is of 25 minutes.
• Recipe for 10 Enchiladas.

Ingredients

Cookware

Directions

1. Remove the seeds of 2 ancho peppers and 4 guajillo peppers.
2. Put in a saucepan:

• The 2 Ancho Peppers with the ones you worked.
• The 4 Guajillo Peppers with the ones you worked.
• 2 Tomatoes.
• The enough Water to cover all the ingredients.

3. Bring the saucepan water to a boil over high heat and leave the ingredients cooking in the boiling water for about 5 minutes, until the chilies soften.
4. Transfer from the saucepan to a blender, with a kitchen spoon, the chilies and the tomatoes that were cooked.
5. Also add in the blender:

• 1/4 of an Onion (1.7 oz).
• 1 Garlic clove.
• Pepper to taste.

6. Blend very well the ingredients, then reserve.

1. Heat in the saucepan over medium heat 1 tablespoon of olive oil.
2. Pour in the saucepan:

• The Red Salsa that was blended.
• 1/4 tablespoon of Salt.

3. Mix the saucepan ingredients and bring the salsa to a boil over high heat.
4. When the salsa boils reduce to medium heat and cook it for about 4 minutes, until it thickens a little and acquires a more intense red color; stir occasionally. Then set aside.

1. Pour in a frying pan approximately 1 cup of vegetable oil, so you end up having about a 1/2’’ deep oil layer.
2. Heat the frying pan oil over high heat.
3. Take 1 maize tortilla with some tongs, dip it in the frying pan oil and fry it for about 7 seconds per each side, until it is lightly fried.

4. Transfer from the frying pan to some paper towels, with the tongs, the tortilla that was fried so it dries and the fat excess is absorbed; then reserve.
5. Repeat the same procedure with 9 more tortillas, it won’t be necessary to add more vegetable oil in the frying pan.

1. Cut 1/4 of a lettuce into strips, then reserve.
2. Finely chop 1/4 of an onion (1.7 oz) and 5 coriander sprigs; then set aside.
3. Put in a bowl:

• The Coriander that was minced.
• 1.1 lbs of Cottage Cheese.
• Pepper to taste.
• 1/4 tablespoon of Salt.

4. Mix very well the bowl ingredients with a mixing spatula, then reserve.

1. Heat over medium heat the red salsa that was cooked for about 2 minutes, until it is very hot.
2. Take with the tongs one of the fried tortillas (that was put on the paper towels) and dip it in the red salsa that was heated.
3. Put on a large plate the fried tortilla with salsa and put over the tortilla some of the cottage cheese that was prepared.
4. Roll the tortilla as taco or fold it as quesadilla; then set aside.
5. Repeat the same procedure with the other 9 tortillas that were fried. Upon completion if there is red salsa remaining pour it over the enchiladas.
6. Add over the red enchiladas with cottage cheese the following ingredients:

• 1/2 cup of Mexican Cream.
• The Onion that was minced.
• The Lettuce strips that were cut.