Enchiladas de Santa ClaraEnchiladas de Santa Clara

Yields 12 enchiladas / Serves 4

In this folded version of enchiladas, the tortillas are fried after being dipped in an uncooked chile and egg sauce. As the egg cooks, it gives a rustic appearance to the enchilada, adding texture and interest to the finished dish.

INGREDIENTS

For the sauce:

  4 ancho chiles (60 grams), cleaned, destemmed, deseeded, and dry roasted (see page 58)

  1 clove garlic, peeled and coarsely chopped

  2 large eggs, lightly beaten

  Kosher salt to taste

For the filling:

  ½ pound (227 grams) queso fresco, cut into 12 slices about inch (4.7 mm) thick

For the assembly:

  12 corn tortillas, preferably a few days old

  Lard or vegetable oil as needed for frying

For the garnish:

  2 cups (240 grams) queso añejo or queso fresco, crumbled

DIRECTIONS

Start with the sauce:

  Place the prepared chiles in hot water and soak for 10–15 minutes, or until soft.

  Drain the chiles, discard the soaking liquid, and place the chiles in a blender along with the garlic.

  Add enough fresh water to process to a smooth, medium sauce consistency.

  Salt to taste (slightly overseasoning to allow for the addition of eggs).

  Strain the sauce into a large bowl.

  Add the beaten eggs and whisk to combine.

Assemble the enchiladas:

  Place foil on the stove and backsplash to facilitate cleanup.

  Add lard or oil to a depth of ¼ inch (6 mm) in a heavy skillet over medium heat. Heat to low frying temperature, about 300°F (150°C). (If it is too hot, the sauce will burn, see note.)

  Dip each tortilla in the sauce, making sure to heavily coat.

  Place the tortilla in oil and fry for a few seconds on each side. Using a wide spatula, carefully remove the tortilla and drain on paper towels.

  Place a slice of queso fresco on one half of the tortilla and fold in half. It should be hot enough to soften the cheese.

  Place, slightly overlapping, on a warm individual plate, 3 enchiladas per serving.

  It is not necessary to pour additional sauce over the enchiladas.

  Garnish with queso añejo or queso fresco.

Note: A tomato and lettuce salad sprinkled with lime juice, salt, and pepper is an excellent accompaniment to this dish.