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Cheese Enchiladas

Ingredients:

-for the enchilada sauce
4 chiles de Arbol
15 guajillo peppers
4 ancho peppers
1/4 tsp cumin
1 tsp Mexican oregano
2 garlic cloves
a half onion
Salt and black pepper to taste

-for the enchiladas
12 corn tortillas
2 cups of crumbled queso fresco
½ cup of chopped onion
Cooking oil

To make the sauce, add all the ingredients to a pot and cover with water but take the stems and seeds off the peppers, and cook it on high for 20 minutes. Wait for it to cool down, and add everything to a blender but reserve all the liquid. Blend it well and add some of the liquid if needed to blend it easier, ensuring the sauce is not thick and not too thin. You need a fine strainer; place it inside a bowl and pour the sauce through, helping with a spoon to strain all of it; add some liquid to the jar to rinse it through the strainer. This sauce can even be frozen and used later. Have a skillet on medium heat with cooking oil and slightly fry the corn tortillas on both sides, not crispy. This process helps the tortillas not to rip apart. Then have enchilada sauce in a medium-heat skillet and pass the fried tortillas through the sauce on both sides. Mix the crumbled queso fresco and the chopped onion and add about 3 tbsp on each tortilla to roll them up. Now serve and add more crumbed cheese on top.

Enchilada sauce video:    • Enchilada Sauce #shorts