El Cholos Sonora Style Enchiladas Recipes

SONORAN STYLE ENCHILADAS

Steps:

• In a bowl, pour in the warm water. Mix in the salt until it dissolves.
• Gradually mix in the corn flour masa harina until the dough forms. Dough should be tacky, but not sticking to your hands. Divide the dough into 20 small dough balls. Cover well with plastic wrap until ready to use.
• Remove the stems and seeds from the large chile pods. If the pods looks dusty, rinse them under lukewarm water. Transfer pods to a pot of water that is coming up to a simmer. Drop in the spicier japones or arbol to the pot. Move chiles around after a few minutes. After ten minutes remove from heat. Let stand for ten more minutes.
• When ready, drain out all of the water from softened pods. Transfer to the blender jar. Pour in 4 cups of water, garlic and tomato bouillon. Blend on high until very smooth. If you are not using a power blender, strain the sauce through a wire strainer for a smooth sauce. Set aside.
• In a large sauce pan, preheat two tablespoons of oil for a few minutes at medium heat. While oil is still cold, mix in the cumin and granulated garlic to the oil. If you like more seasoning, double up on the measurements. Stir to combine with oil. Cook just until the spices become aromatic and oil is hot. Pour in the enchilada sauce. Stir well to combine and continue cooking for 25-30 minutes. Towards the end of the cooking time, mix in the crushed oregano. Taste for salt. Keep warm on low.
• While the sauce is simmering, prep by crumbling the queso fresco. Cover and set aside. Finely dice and slice onion varities. Mix to combine both onion varities. Cover and set aside.
• While you preheat the oil in a skillet, re-work the masa balls in your hand before pressing.
• When oil is hot, press one masa ball at a time. These are small 3 inch discs. Place them directly into the hot oil. After 20 seconds, using a wooden spoon, begin to spoon a little of the hot oil over tortilla. You don't really want it to puff up, so press it if it begins to do that. The tortillas will take about 2 1/2-3 minutes, turning halfway through. Transfer fried tortillas to a plate lined with paper towels.
• When you are ready to plate, using tongs, dip one fried tortilla into the warm enchilada sauce. Transfer to serving plate. Spoon on some onions and crumbled queso(cheese). Repeat these steps using five tortillas in total. Garnish with shredded lettuce, Mexican crema, avocado and your favorite salsa! Serve as is or with a side of red rice and refried beans.

CHEESE ENCHILADAS

Steps:

• Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
• Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
• Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
• While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
• Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You're softening each tortilla to prevent them from cracking as they're filled and folded.
• Fill a softened tortilla with about ⅓ cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you've filled all of the tortillas, setting the rolls next to each other.
• Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
• Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
• Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.