Celaya Enchilada Recipe
Ingredients to make Celaya Enchilada:
- ½ kilogram of corn tortillas
- 1 unit of large fresh cheese
- 5 units of wide chilies
- 1 unit of large onion
- 6 units of large potatoes
- 1 splash of oil or lard
- 1 jar of Vegetables in vinegar (carrot, pumpkin, nopales…)
How to make Celaya Enchilada:
Open the ancho peppers, remove the seeds and fry them. Drain them well and soak them in cold water for about 10 minutes, then grind them into a thick sauce and add a little salt.
To continue with the preparation of the enchilada, cook the potatoes with their skins, peel them and cut them into squares to brown them later. Crumble the cheese and mix it with the finely chopped onion. Pass the tortillas one by one through the chili sauce, fry them in oil or butter in a Comal for enchiladas (or in a large saucepan). Fry them on both sides quickly and remove them from the heat. Take advantage of the oil and brown the potatoes at the same time as the tortillas.
Fill the tortillas with the cheese and onion mixture and roll them up. Put them on a plate on a bed of lettuce and decorate with crumbled cheese, chips, pickled chilies, pickled nopales and, if you want, you can put chorizo or curios. Bon Appetite! Serve them piping hot. You can add fried chicken to the dish (previously passed through the chili), cooked golden.
