About the Recipe
Dredge each fillet in the seasoned flour, shaking off excess.
PRODUCT
NEEDED!
Ingredients
6 Masamor tortillas
150 g queso fresco (Del Barrio), crumbled
3 dried guajillo chiles
2 dried pasilla chiles
1 dried ancho chile
1 garlic clove
½ white onion
½ tsp oregano
¼ tsp ground cumin
A pinch of ground cinnamon
1 tsp chicken bouillon
Lettuce, thinly sliced
Mexican-style cream or sour cream
Salt to taste
Oil for frying
Preparation
Step 1
Prepare the red sauce: Remove seeds and stems from the chiles. Boil them with garlic and onion until soft. Blend with oregano, cumin, cinnamon, chicken bouillon, and a bit of the cooking water until smooth. Strain and season to taste.
Step 2
Fry the tortillas: Lightly fry each Masamor tortilla in oil for a few seconds per side to soften. Drain on paper towels.
Step 3
Assemble the enchiladas: Dip each tortilla in the red sauce, fill with crumbled queso fresco, roll, and place on a plate.
Step 4
Garnish and serve: Top with more sauce, lettuce, cream, and extra queso fresco. Serve warm.