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Mexican · Main
Enchiladas de Santa Clara
Corn tortillas dipped in a smooth ancho chile and egg sauce, fried for seconds until the coating sets, then folded around a slice of fresh cheese. Rustic, rich and eaten the moment they leave the pan.
- YieldMakes 12 folded enchiladas; serves 4
- Hands-on32 min
- Total48 min
- Difficulty
Ingredients
- 4ancho chiles, stemmed, slit open, seeds and veins removed
- 240 mlwater, approximately
- 1 clovegarlic, peeled and roughly chopped
- 1 tspsea salt, rounded, or to taste
- 2large eggs
- 120 mlsafflower oil or melted lard, approximately 1/2 cup, for frying
- 12corn tortillas, 11 cm (4 1/2 inch)
- 225 gqueso fresco, or a substitute, cut into 12 slices about 6 mm thick
To serve
- 2tomatoes, sliced for saladoptional
- 1 headlettuce, for saladoptional
- 3 tbsplight vinaigrette, to dress the saladoptional
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