Jalisco Style Enchiladas - Enchiladas Tapatias

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 chilies, roasted, seeded and peeled (poblanos preferred)
• 3 tomatoes, roasted and peeled
• 1 small onion, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1 tablespoon vegetable oil, plus enough to soft-fry the tortillas
• 1/2 cup milk
• 1/2 cup cream
• 1 tablespoon tequila (optional)
• salt
• 12 corn tortillas
• 3 avocados, peeled and sliced
• 1/4 lb queso fresco or 1/4 lb farmer cheese, crumbled
• lettuce, shredded
• radish, sliced

Recipe

• 1 cut 3 of the roasted poblano chilies into strips and reserve them for the enchilada filling.
• 2 place remaining chilies, tomato, onion and garlic; puree in blender or food processor, adding water as necessary.
• 3 heat the oil in a saucepan, add the tomato-chili puree and cook over medium heat for 5 minutes, stirring occasionally.
• 4 add the milk, cream, tequila if using, and salt to taste.
• 5 cook until the sauce thickens enough to coat a spoon.
• 6 in a skillet, heat just enough oil to soft-fry the tortillas until soft.
• 7 drain on absorbent paper or paper towels.
• 8 dip each tortilla in the sauce; place it on a plate and place on each one a few avocado slices, some crumbled cheese and a few reserved chili strips.
• 9 roll moistened tortilla around the filling.
• 10 place rolled tortillas on plates, top with sauce and garnish with shredded lettuce and sliced radishes.