Categories: work but worth it

Ingredients

• For sauce:
• 2 lb tomatillos
• 6 garlic cloves, peeled
• 4 large onions peeled and quartered
• 1 T corn oil
• 1 lb dried red mild chili peppers like ancho or guajillo or a mix of the two
• 1 T mexican oregano
• 1 t black pepper
• 1/2 c water if needed
• Enchiladas:
• 24 corn tortillas
• 1 lb muenster or chihuahua cheese, grated
• 1 large onion thinly sliced
• 1/2 c corn oil, divided

Directions

1. eheat oven to 375. Peel the tomatillos, rinse them, and halve them. Drizzle large baking pan with corn oil and place tomatillos cut side down with garlic and onions. Roast about 30 minutes.

2. While they are cooking, place the chili peppers in a stock pot and coer with water. Bring to boil, then cook for 10 minutes until they’ve plumped up. Once cool enough to handle, pull the peppers open and discard the stems and all the seeds you can. Mix with the roasted veggies, oregano, black pepper, and juice from baking pan, or add water if no liquid in the pan. Puree in a blender til smooth in batches. Place some of the sauce in a wide shallow bowl. Place another bowl with grated cheese next to the sauce bowl.

3. Heat a small amount of oil in a skillet. Bathe each tortilla in the sauce, then the hot oil, flipping to do each side (5 seconds per side), sprinkle with cheese and onion an droll.

4. These are not baked. the heat from the fresh tortillas will melt the cheese.

Email to a friend | Print this recipe | Back