For tortillas: » 2 Cups MASECA® » ¼ TSP. Salt » 1 ¼ Cups water
For the sauce: » 15 Guajillo peppers without seeds soaked in hot water » 1 CDA. White vinegar » 1 pinch cumin » 1/2 tbsp.. Oregano » 2 Teeth of garlic » 2 Roasted tomatoes » ¼ Onion » ¼ TSP. Salt
For the filling: » 4 Cups cheese ranchero or crumbled fresh » ½ Cup chopped onion
Lining: » 4 Cups diced cooked carrot » 4 Cups short baked potato dices » 1 Chopped Romaine lettuce » 1 Cup cheese ranchero or crumbled fresh » Pickled Jalapeños
For frying: » ½ Cup oil for frying PROCEDURE
In a bowl, mix the MASECA®, water and salt to form a soft and homogeneous dough that does not stick in the hands. If the dough feels dry to add teaspoons of water (one by one). Once ready the mass, cover with a damp paper so not the dough from drying out.
Divide the dough in 16 portions equal and shape into balls. Flatten each ball between two sheets of plastic, using a press tortilla. Begin making tortillas.
Once ready the tortilla, Cook on a hot griddle by 1 min on each side, or until tortillas inflate. Keep tortillas in a tortilla container.
For the sauce:
Blend all ingredients together and strain. Reserve for later
For the filling:
Mix the cheese with onion. Reserve for later.
Heat the oil in a frying pan or griddle. Pass tortillas salsa and put to fry in the skillet with the oil, Remove tortillas and put the filling, roll tortillas and serve on a plate. In the same oil, add potatoes and carrot FRY, wait for that to heat a little and serve the dish with enchiladas, put a little of the cheese over the enchiladas and serve with chopped lettuce and peppers marinated.
Portions: 16 Enchiladas. Tip: It can also accompany them with a piece of chicken cooked and passed on by the same oil is where fried enchiladas. Preparation time: 30 minutes.