Try these delicious Veracruz-style enchiladas as they are easy to prepare but full of flavor thanks to the rich tomato sauce with chiltepín chili. To top it off, they are accompanied by cecina and garnished with fresh cheese.
To make the tortillas: Ensure that the corn dough is very well hydrated; if not, add a little water. Form small balls and make the tortillas with a press. Cook the tortillas on a griddle for 5 to 7 minutes. Keep them covered with a cloth.
Cook the tomatoes, onion, garlic, and chiltepín chili for 10 minutes or until the skin of the tomatoes starts to peel. Remove from the pot and blend for 2 to 4 minutes or until a smooth sauce is obtained.
Heat Inés® Spicy Sesame Oil in a pot over medium-low heat, add the previously blended sauce, season with salt and pepper, and cook for 10 more minutes or until the sauce reduces a bit. If necessary, season again with salt. Set aside.
For the meat: Pour Inés® Spicy Sesame Oil onto a griddle over medium heat and cook the cecina for 10 to 15 minutes. Remove and set aside.
Cut the EVA® Italian Lettuce into thin strips and set aside.
Soak the tortillas well with the sauce, but quickly so they don’t break. Place on a plate, folding it like an enchilada.
Add a little more sauce on top of the Veracruz-style enchiladas, place the cecina on the side, garnish with a bit of EVA® Italian Lettuce and fresh cheese, and accompany with refried beans.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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