These are quick and easy to make, and work perfectly as a party snack. It’s worth it to stop at your local Mexican market to get good-quality, authentic tortillas.
|2||diagonally sliced, cooked carrots, for decoration|
|1||recipe||Salsa de Chil Ancho*|
|1 ½–2||cups||mashed beans or potatoes|
|~||vegetable oil for frying|
|~!||pound||quesco fresco cheese, crumbled**|
|1||medium||onion, sliced thinly, for decoration|
|~||cilantro for decoration|
|*This sauce will be adequate for about 30 medium-sized tortillas.**Substitute Monterey Jack if quesco fresco is unavailable.|
- Heat a heavy-bottomed skillet and dry-roast the carrot slices over medium-low until lightly browned and cooked. Set aside.
- Heat the sauce and set aside.
- Pour ½ inch of oil in to a spacious heavy-bottomed pan and set over a medium-flame and heat until nearly smoking.
- Dip a tortilla in the sauce and then place it in the hot oil for 8–10 seconds on each side. Shake off the excess oil.
- Transfer to a clean working surface. Spoon 2 tablespoons of mashed beans or potatoes onto the center of the tortilla.
- Roll it up and place in a serving dish; repeat with the remaining tortillas, sauce and filling.
- Decorate with the thinly sliced cheese, onions, lettuce, carrots, jalapenos, and cilantro and serve.
- Serve immediately. There is no further need to heat the enchiladas.