Instructions:
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Sauce Creation: Start with toasting the peppers on a hot griddle, just enough to awaken the flavors. Make sure not to char them. Soak in simmering water for 15 minutes until they soften, then let them rest and cool.
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Blend & Season: Drain the peppers, and combine them with garlic in a blender. With a splash of clean water, blend to a smooth texture. Season with oregano, salt, and pepper. If you like, you can strain the sauce for a silkier texture.
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Tortilla Preparation: Warm your oven to 350°F. Heat the vegetable oil in a skillet over medium heat, adding it sparingly to avoid soggy tortillas. Dip each tortilla in the sauce to coat it lightly and fry briefly on both sides. Keep warm in the oven.
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Enchilada Assembly: Lay out the tortillas, add your chosen filling, and fold or roll as you prefer. It’s your canvas, so be creative!
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The Finishing Touch: Sprinkle with cheese and onion, garnish as desired, and let your taste buds revel in joy!
Garnishing Details (Optional):
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Cube and boil potatoes and carrots until tender yet firm, then fry lightly in the same pan as the enchiladas, seasoning with salt.
Notes:
This recipe reflects my family’s tradition, but don’t hesitate to explore. Experiment with different pepper ratios or even use a single type of pepper to find your flavor.Traditional filling includes crumbled fresh cheese. It’s messy but worth it.The sauce can be made in advance and even frozen for up to 2 months.
LIRE LA SUITE..