Ingredients to make Enchiladas colonial style:
- Salt
- 24 tortillas
- 1/2 Kg of fried zucchini
- 250 gr of fresh cheese
- 200 grams of sausage
- 250 grams of onion
- 250 gr of tomato
- 100 gr of pasilla chili
- Vinegar
- Oil
How to make Enchiladas the colonial way:
The chili is roasted and unraveled, which is soaked in warm water since it is ground with roasted tomato and the sauce is strained. Lightly fry the chorizo, chop the zucchini and steam them with a dash of vinegar and a pinch of salt. Taking care that they are not too soft, the tortillas are rolled in the sauce, passed through boiling oil and filled with the shredded chorizo. On top, put the zucchini, the onion, chopped and deflated, and the cheese.
