Authentic Enchiladas
Price: $4.52

Serving Size: 1 person

Ingredients:

• 3 guajillo chilis

• 1 potato

• ¼ bag of carrots

• Pot of Water

• Tortillas

• 1 Queso Fresco

• ¼ of lettuce

• Vegetable Oil

• ½  tablespoons of salt

• ¼  of an onion

 

Instructions:

1. Put the one potato and the bag of carrots into a pot of water.

2. Put it on a stove and heat it up to about medium heat. 

3. Once it boils let it cook for about five to 10 minutes or until the potato are soft enough to peel.

4. Take the three guajillo chilis and split them into three pieces and put them into a bowl.

5. Fill that bowl with hot water and cover it with a lid. Let the chilis sit in the hot water for about 10 to 15 minutes.

6. While waiting for the chilis to soak, start peeling all the potatoes. The potatoes are ready to be peeled after they are boiling.

7. Then, cut each of the carrots in half.

8. Once done, put the peeled potatoes and carrots into a bowl.

9. Heat a pan with vegetable oil.

10. Once heated, dump the potatoes and carrots into the pan and fry them. Make sure to add about ½ tablespoon of salt.

11. Once a bit brown, take the carrots and potatoes out. In a separate bowl with about two pieces of towels put the hot, fried potatoes and carrots and cover it with a lid.

12. Once finished with the potato and carrots, get the soaked chilis out of the water and put them in a blender without the water.

13. Once the chilis are in the blender add about one cup of water.

14. Blend the contents in the blender.

15. Once blended, use a strainer and strain the contents into a bowl.

16. All that is left in the strainer is the chili seeds, throw those out.

17. Then, you will cut the ¼ of the lettuce and put that in a bag and store it in a fresh place.

18. Get the ½ of queso fresco and shred it into a bag and store it in a fresh place.

19. Get the remaining queso fresco and also shred it.

20. Put the shredded queso fresco into a container and get ¼ of an onion and chop it into cubes.

21. Mix the onion and shredded queso fresco in the container and store it in a fresh place.

22. Once we have all that done, we can start frying the tortillas in the sauce. Set a pan with vegetable oil at medium heat.

23. Once oil is hot, dip a tortilla into the chili sauce we made and once dipped, quickly put it into the pan.

24. Fry the tortilla about 20 to 30 seconds each side and then set it into a flipped over strainer on a plate so the oil can strain off.

25. Once you have the amount of enchiladas wanted, put the onion queso fresco into the tortilla and roll it up.

26. Once all are rolled up, add the fried potatoes and carrots on top, then add the lettuce and the shredded queso fresco in the bag also on top.

27. Then, you’re done! Enjoy!