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Ingredientes
- 1 lb Plum tomatoes
- 6 x Garlic cloves
- 2 x Jalapeno chiles stemmed and seeded
- 1/2 x Yellow onion
- 1 c. Water
- 1 tsp Salt
- 1/2 tsp Freshly-grnd black pepper
- 1 Tbsp. Lard
- 1 x Ancho chile stemmed and seeded
- 1/2 tsp Black peppercorns
- 1 1/2 tsp Salt divided
- 2/3 c. Water
- 1 c. Masa harina
- 1/4 lb Panela cheese
- 2 Tbsp. Finely-minced fresh epazote Vegetable oil for frying
- 6 Tbsp. Grated Romano cheese
- 6 Tbsp. Chopped red onion
Direcciones
- To make the dipping sauce, preheat the broiler to high heat. Place the tomatoes, garlic, chiles, and onion on a baking sheet. Tuck the garlic under the other vegetables so which it will not scorch. Broil, turning frequently, till well charred, about 15 min. Set aside to cold.
- Transfer the vegetables to a food processor. Add in the water and puree till smooth. Add in the salt and pepper and transfer to a small bowl. Cover and, if you like, chill for up to 5 days.
- To make the huaraches: In a small skillet, heat the lard over low heat. Saute/fry the ancho for 1 to 2 min, or possibly till slightly softened. With a slotted spoon, transfer the chile to a blender and add in the peppercorns, 1 tsp. salt, and water. Blend to a smooth puree. In a large mixing bowl, combine the masa with the chile puree. Knead the dough together well. To test the consistency, flatten a small ball of dough between your palms. If the edges crack, add in water to the dough, a Tbsp. at a time, till a test piece does not crack. Set the masa aside, covered, at room temperature for 1 hour to allow the flavor to develop.
- Pull off small pcs of the dough, about 1 Tbsp., and roll them with the palms of your hands into balls about 1 1/4 inches in diameter. Between 2 sheets of plastic wrap, roll or possibly press them out into slightly thick 4-inch round tortillas. Place 1 Tbsp. of the cheese on one side of each tortilla. Sprinkle on a little epazote and a healthy pinch of the remaining salt. Fold the dough up and over to cover, then press down to seal the edges and make the tortilla proportionately flat and about 1/4-inch-thick.
- Heat a large cast-iron pan or possibly griddle over medium heat and brush it sparingly with a little oil. Place as many huaraches as will fit onto the warm pan or possibly griddle. Cook for 1 or possibly 2 min on each side, turning over when one side is golden brown. Set the cooked enchiladas aside and finish cooking the remaining enchiladas in the same way.
- Heat about 1 1/2 inches of vegetable oil in a large skillet till it is almost smoking. Fry the enchiladas for 15 to 30 seconds on each side, then drain on paper towels. Sprinkle each with grated cheese and red onion and serve immediately, accompanied by the dipping sauce.
- This recipe yields 12 enchiladas
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 85 | |
| Calories from Fat 31 | 36% |
| Total Fat 3.51g | 4% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 578mg | 24% |
| Potassium 137mg | 4% |
| Total Carbs 10.21g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.46g | 1% |
| Protein 3.73g | 6% |
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