Enchiladas Jaliscienses
This recipe is perfect if you love cooking with chilies and you are excited about trying an authentic recipe from Mexico’s Jalisco area.
Ingredients
- 12 corn tortillas
- 1 finely chopped onion
- 1 cup crumbled queso fresco queso blanco or cotija cheese
- 1 teaspoon dried oregano
- Oil for frying
FOR THE SALSA:
- 5 or 6 guajillo or mirasol chili peppers
- 3 Japanese or arbol chili peppers
- Pinch of dried oregano
- 3 or 4 garlic cloves
- Salt to taste
- ½ teaspoon chicken bouillon powder optional
Instructions
- Discard the stalks, seeds and membrane from the chilies and soak in hot water for a few minutes.
- Now put the chilies in a blender with the garlic, salt, oregano, ½ cup water and some chicken bouillon powder if using.
- Blend until smooth.
- Heat the oil in a pan and add the chili mixture.
- Simmer for about 8 minutes and then let it cool.
- Mix ¾ of the cheese with the onion and oregano.
- Heat the oil in a pan and fry the tortillas lightly. Drain on paper towels.
- Dip a tortilla into the sauce
- Then stuff with the cheese mixture and roll up.
- Repeat with the rest, then top with more cheese and serve.
- Enjoy!
Tried this recipe?Let us know how it was!