Name: Veracruz-Style Enchiladas
Prep time: 55 min
Cook time: 35 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 kilo masa dough, for tortillas, hydrated; water, for the sauce; 8 tomatoes, for the sauce; 1/4 onions, for the sauce; 2 cloves garlic, without skin; 1/4 cups chiltepin pepper, without stem; 2 tablespoons Spicy sesame oil Inés®; salt, for the sauce; pepper, for the sauce; 2 tablespoons Spicy sesame oil Inés®; 400 grams cecina; 1 cup Italian Lettuce Eva®; 1/2 cups queso fresco, shredded, for garnish; refried beans, for accompaniment

Preparation

20 mins

35 mins

Low

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.