Sep 8, 2009
Enchiladas Suizas
- 12 corn tortillas
- 2 cups minced pre-grilled beef
- 1 tbsp peanut oil
- 8 tomatoes, stemmed, halved
- 3 serranos, stemmed
- 1/2 onion, minced
- 2 cups chicken stock\
- sea salt
- grated queso cotija
- freshly chopped cilantro
- Roast the tomatoes and the serranos under a broiler. Peel the tomatoes and then place all in a food processor and puree.
- Heat the oil in a large pot and saute the onion until browned. Add the chicken stock and bring to a boil.
- Stir in the puree, return to a boil. Reduce the heat to medium and simmer for 15 minutes.
- Preheat the oven to 350 F.
- Season with salt to taste.
- Ladle 1 cup of the mixture into an oven proof 11 by 9 inch pan.
- Stir 1 cup of the liquid with the meat.
- Roll the meat into the tortillas and place seam side down in the pan.
- Pour on the remaining sauce. Sprinkle with cheese and bake for 15 minutes.
- Sprinkle with the cilantro. Serve.
delicious and easy