Guerrero-Style Red Enchiladas

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Step by step

Method

1. 1

   Soak 16 guajillos in hot water for 20 minutes until soft. Drain. For the sauce, measure 1 liter fresh water, 3 garlic cloves, 1 tomato, ¼ small onion and a pinch of pepper.

2. 2

   Blend the soaked guajillos with garlic, tomato, onion, black pepper and water. Strain; loosen with a little more water as needed.

3. 3

   Heat ¼ cup oil (2 fluid ounces) with ¼ medium onion. Add the strained sauce and 1 teaspoon salt, bring to a gentle boil and taste.

4. 4

   Mix 4 cups grated queso de cincho with 1 cup chopped onion. Warm 25 tortillas and divide the filling among 5 stacks of 5 tortillas.

5. 5

   Warm the tortillas, using a little oil as Fulge demonstrates.

6. 6

   Dip a tortilla in the sauce, place on a plate, then add cheese and more sauce. Repeat in layers, making a stack rather than rolling the tortillas.

7. 7

   Finish with crema and cabbage. Serve with the other toppings as desired.