Recipe for the Enchiladas Tapatías

The spanish adjective tapatío means coming from the city or region called Guadalajara in the mexican state of Jalisco. These are simple vegetarian enchiladas that are relatively quick to make.

Recipe for enchiladas tapatías (enchiladas from Guadalajara):


* 1/2 pound of guajillo-type chilies or 4 large ones
* 1 medium sized onion
* 1 clove of garlic
* salt to your taste
* Canola oil which you will use for frying the tortillas
* 12 medium tortillas or 16 smaller ones
* 3/4 lb. grated monterey cheese

Ingredients for the enchilada stuffing:
* 1/2 Lettuce chopped into thin slices
* 1 cup of fresh ricotta cheese (real queso fresco if available)
* 1 medium-sized onion sliced in thin half-rings, and previously soaked in water.


Remove and discard the veins and seeds from the chilis and soak them in very warm water during 15 minutes or more;
once they have soaked, blend them with a bit of the water used to soak, the onion, the garlic and then salt, using a food processor;

Pour this sauce in a frying pan, with two tablespoons of oil (which will have been previously heated up).
Stir constantly while you are cooking this sauce add seasoning while you are mixing; reduce slightly.
When it is thick enough and seasoned to your taste pull your frying pan away from the heat.
Dip your tortillas in that sauce. Once dipped and well coated in the sauce; fry them in a frying pan with a bit of hot oil over medium-high setting; (always be careful while frying stuff...)
Fill each tortilla with the cheese, the lettuce, then roll them up and place them in a big and nicely decorated plate, sprinkle the grated Monterrey cheese over the enchiladas,
then some lettuce and finally sprinkle the drained onion rings. Serve immediately.

Also these enchiladas tapatias taste great with chicken or pork inside...

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