Cheese or bean enchilada’s with morita pepper sauce

Name: Cheese or bean enchilada’s with morita pepper sauce
Cuisine: Mexican, Latin American, American
Ingredients: 20 dried morita peppers (see headnote), stemmed 3 cups chicken stock, preferably homemade (page 99); 4 garlic cloves, peeled; 1 tablespoon dried basil; ½ teaspoon salt; About ½ cup vegetable oil for softening the tortillas; 12 (5½-inch) corn tortillas; 1 pound queso fresco, crumbled; Pico de Gallo; Sour cream for garnish

7 steps

Although the original recipe doesn’t call for it I added refried beans to the enchiladas and served it alongside Mexican rice. You will also have a lot of leftover sauce which you can place in the freezer and it should remain good for months. I added a little to make a salsa and it turned out great.

Updated at: Wed, 16 Aug 2023 23:54:39 GMT

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Ingredients

0 servings

3 cupschicken stock

ably homemade

4garlic cloves

peeled

1 tablespoondried basil

½ teaspoonsalt

½ cupvegetable oil

for softening the tortillas

12corn tortillas

5 1/2-inch

1 poundqueso fresco

Instructions

Step 1

Heat the oven to 200 degrees.

Step 2

To make the sauce: Put all the ingredients in a large saucepan over hich heat. Bring to a boil, reduce the heat to a simmer, and cook until the peppers are soft, about 15 minutes.

Step 3

Transfer the mixture to a blender and puree until smooth.

Step 4

Return to the saucepan and keep warm over low heat while you assemble the enchiladas.

Step 5

To make the enchiladas: Line a baking sheet with paper towels.

Step 6

Heat enough vegetable oil to cover the bottom of a small skillet over medium-high heat. Place 1 tortilla in the oil. Cook until the tortilla begins to bubble, about 30 seconds. Use tongs to gently turn the tortilla. Heat for another 30 seconds, then remove to the paper towel-lined baking sheet to drain. Repeat with the remaining tortillas, adding oil as necessary to the skillet and layering the tortillas on the paper towels to drain.

Step 7

Place about ½ cup cheese in the center of each tortilla, roll it up tightly, and place on a plate. Keep warm in the oven while you assemble the remaining enchiladas. Spread about ½ cup of the sauce on the plate and top with the enchiladas (or drizzle the sauce on top of the enchiladas). Serve 2 enchiladas to a plate with Pico de Gallo, and garnished with sour cream, if desired.