Enchiladas Callejeras* Mexican Street Enchiladas
Here is @SketchyChefs take on a classic Mexican street food.
Enchiladas Callejeras* Mexican Street Enchiladas
For the Sauce:
2 dried ancho peppers & 6 dried Guajillo peppers, Stemmed and Seeded.
1 small onion
4 cloves of garlic
Pinch of salt
Water as needed to cover chilis
FOR THE ENCHILADAS
Oil for a shallow fry
4 Cups Queso Fesco, Crumbled
1/2 cup minced white onion, Mix onion into crumbled cheese
( optional: Substitute Shredded Chicken )
12 Corn Tortillas
Preparations:
METHOD for the sauce.
Place Chilis, Garlic and Onion in a sauce pan bring to a boil then simmer until chilis are rehydrated approx, 10 to 15 minutes
Place Cooked Chili Mixture in the blender or Food Processor with about 1 cup of cooking Liquid
Blend .
Add about 1/2 cup of reserved liquid at a time until sauce is desired consistency
Sauce should resemble a loose gravy.
Place enough oil in a frying pan for a shallow fry and heat.
Add Sauce in a shallow bowl for dipping.
Lightly coat each tortilla and place in oil for a minute on each side
As they come out of the oil place on a paper towel , once cool enough to touch Add a couple tablespoons cheese mixture to tortilla and roll up.
Garnish with finely shredded cabbage , A sprinkle of cheese and sliced white onions.
Serve with Rice and /or beans.
Optional, Enjoy the enchiladas with a cold Mexican Coke for the Full Authentic Experience.
