Recipe: Queretaro-syle Enchiladas, “Enchiladas Queretanas”

Courtesy of Chef Victor Alonso Vázquez Campos, Embassy of Mexico, Tokyo.

Enchiladas Queretanas
(Queretaro-style Enchiladas)

Ingredients (serves 6):

• 12 small tortillas
• Pork lard or corn oil for frying

For the sauce:

• 15 seeded guajillo chiles
• 1 garlic clove
• A pinch of cumin
• 1/2 tsp dried oregano

For the stuffing:

• 400 g of ranchero or feta cheese
• 1 big onion, finely chopped

Toppings:

• 1 romaine lettuce, well washed, dried and chopped
• 1/2 kg of peeled, boiled potatoes, cut into cubes
• 1/2 kg of peeled, boiled carrots, cut into cubes
• 100g of crumbled ranchero cheese for sprinkling
• Pickled pepper slices

Preparation:

1. Blend all the sauce ingredients together.
2. Dip the toritillas in the sauce and then fry in either hot lard or oil.
3. Quickly after frying, aput the stuffing on the tortillas and roll them up.
4. In the same oil, fry the potatoes and the carrots.
5. Arrange the enchiladas on a plate and cover with the fried potatoes and carrots and then with the chopped lettuce.
6. Sprinkle cheese on top and garnish with the pickled pepper slices.

Presentation:

On individual plates, with a fresh salad. They can also be served with a piece of boiled or fried chicken.