Mexican Enchiladas Sonorenses

Ingredients:

3 cups masa harina

2 cups lukewarm water

1 tsp salt

Oil for frying

For the sauce

10 large guajillo peppers

1 small onion (cut into chunks)

2 garlic cloves (peeled)

1 cube chicken bouillon

1 tsp oregano

salt (to taste)

Toppings:

2 cups crumbled queso fresco (or any fresh cheese you prefer)

4-5 spring onions (chopped)

2 cups shredded lettuce

Instructions:

Make the enchilada sauce

Remove the stems and cut the chilies half longwise. Discard seeds and membranes.

Place chilies in a bowl and cover them with hot water. Allow soaking for 10 minutes or until chilies are nicely soft.

Drain chilies and add them to a blender along with onion, garlic cloves, chicken bouillon, oregano, and 2 cups of water. Blend until you’ll have a smooth sauce.

Heat two tablespoons of oil in a cooking pan over medium heat.

Carefully, strain the enchilada sauce into the pan.

Bring to a simmer and cook until the sauce has a dense consistency that will coat the back of a spoon.

Adjust salt to taste and turn off the heat. Keep the sauce hot until needed.

Make the tortillas

Heat about ½-inch oil in a large frying pan over medium heat.

Mix masa harina, salt, and water in a bowl and knead until you’ll have a smooth dough that resembles play dough.

Divide the dough into 16 portions and roll each one into a ball.

Using a tortilla press or a heavy dish, press a dough ball between two plastic sheets to make a thin tortilla.

Take the tortilla and peel the sheet on top. Place the peeled side on the palm of your hand and remove the other sheet.

Carefully add the raw tortilla into the hot oil and baste with hot oil on top so it will slightly cook.

When you notice the tortilla is slightly browned on the side with direct contact with the pan, flip it and cook on the other side.

Keep frying the tortilla until nicely golden and slightly crispy.

Remove the tortilla from the oil and place it on a rack or on a plate lined with kitchen paper towels to remove excess oil.

Keep making and frying tortillas in small batches until all dough is used.

Assemble

Quickly dip a tortilla in the hot enchilada sauce.

Place it flat on a serving plate, layer it with chopped spring onions, and generously sprinkle it with cheese.

Place another coated tortilla on top and repeat the layers until you’ll have a stack of 3 or 4 tortillas (is up to you).

As you place the last tortilla, add first some shredded lettuce then top with onions and cheese.

Repeat the steps to make all servings and enjoy immediately.

Notes:

Soak the chilies in hot water for 10 minutes before blending for a smoother sauce.

You can make the enchilada sauce a few days in advance.

During frying, baste the tortillas with hot oil on top to cook them faster and make them crispier.

Nutrition Information:

Frequently Asked Questions:

Can I use store-bought tortillas instead of making them from scratch?

While homemade tortillas enhance the authenticity of the dish, you can use store-bought tortillas as a time-saving alternative.

Corn tortillas work best for this recipe.

What if I can’t find guajillo peppers for the sauce?

If guajillo peppers are not available, you can substitute with other dried peppers like ancho or New Mexico chilies.

Adjust the quantity based on your preferred level of spiciness.

Is it possible to make the enchilada sauce ahead of time?

Yes, you can prepare the enchilada sauce in advance and store it in an airtight container in the refrigerator for up to 3-4 days.

Reheat it gently on the stove or in the microwave before using.

What type of oil is best for frying the tortillas?

Any neutral-flavored oil with a high smoke point, such as vegetable oil or canola oil, works well for frying the tortillas.

Make sure the oil is hot but not smoking before adding the tortillas.

Can I customize the toppings to my preference?

Absolutely! Feel free to customize the toppings based on your taste preferences.

You can add sliced avocado, chopped cilantro, diced tomatoes, or a drizzle of Mexican crema for extra flavor and texture.

What can I use as a substitute for guajillo peppers if I can’t find them?

Ancho or New Mexico chilies can be used as substitutes for guajillo peppers.

Adjust the quantity based on your desired level of spiciness.

Is there a vegetarian alternative to chicken bouillon for the sauce?

Yes, you can use vegetable bouillon instead of chicken bouillon to make the sauce vegetarian-friendly.

Is it necessary to use a tortilla press to make the tortillas?

While a tortilla press can make the process easier, you can also flatten the dough balls using a heavy dish or rolling pin.

Can I bake the tortillas instead of frying them?

Yes, you can bake the tortillas in the oven at around 350°F (175°C) until they are cooked through and slightly golden brown.

What other cheese options can I use besides queso fresco?

Any fresh cheese like panela or farmer’s cheese can be used as a substitute for queso fresco.

Can I add additional toppings to the enchiladas?

Absolutely! You can customize the toppings according to your preferences.

Avocado slices, chopped cilantro, or diced tomatoes are popular additions.

Can I freeze the assembled enchiladas for later use?

While it’s best to assemble and enjoy the enchiladas immediately, you can freeze them for later consumption.

However, the texture may change slightly upon reheating.

What are some traditional side dishes to serve with Mexican enchiladas?

Traditional side dishes include refried beans, Mexican rice, or a simple salad with avocado and lime dressing.