Recipe in English HERE:
INGREDIENTS
Corn Tortilla Dough Recipe HERE: https://youtu.be/nXWhBPtcpXs
1 1/2 Pounds of Corn Tortilla Dough
15 Guajillo Chiles
1 1/2 Tablespoons of Chicken Bouillon
1 Slice of Bread
1 Clove of Garlic
1/2 of a White Onion
2 Mexican Fresco Cheese Wheels
2 Cups of Water
Lettuce as desired
Cooking Oil as needed
CHILE PREPARATION
Cut, clean, and boil 15 Guajillo chiles as shown in the video for 15 Minutes. Once boiled, pour chiles into the blender add 1 Tablespoons of Chicken Bouillon, 1 slice of Bread, 1 Clove of Garlic, and 1 Cup of Water. Liquefy well and then pour Chile into a strainer as shown in the video. In a heated pot pour in 3 Tablespoons of Cooking Oil then add the strained Chile. Next add in 1/2 Tablespoon of Chicken Bouillon and 1 Cup of Water boil for 10 Minutes. Once ready set aside for later.
CORN TORTILLA DOUGH
How to make here: https://youtu.be/nXWhBPtcpXs
MAKING THE TORTILLAS
Using two cutting boards and two pieces of plastic: place one cutting board on the counter then one piece of plastic, next grab a ball of dough as shown in the video and place on top of the plastic. Next place the second piece of plastic over the ball of dough then use the second cutting board to press down on the dough as demonstrated in the video. The tortilla is now ready to be cooked place onto a Comal on MEDIUM HIGH heat and cook both sides. Once cooked remove tortilla and cover it as shown in the video.
MAKING THE ENCHILADAS
In a pot 1/3 filled with Cooking Oil, fry the Tortilla on both sides for at least 2 seconds. Next, submerge the fried tortilla into the chile sauce from earlier make sure chile sauce is still warm. Remove tortilla from chile as shown in the video, place on a plate and dress each layer with diced onions and grated cheese as desired. Repeat this process using as many tortillas as you would like to eat. Once your Enchilada tower is complete, pour Chile sauce and shredded Lettuce as toppings. The Enchiladas Sonorenses are now complete.
Serve and Enjoy!
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