Enchiladas

Ingredients

• Chiles guajillos 
• Tomato
• Garlic powder
• Corn starch
• Queso seco
• Corn Tortillas 
• Cabbage salsa 

Preparation
Wash tomatoes and chiles guajillos (Two chiles per one medium size tomato).

Steam them in a pot with some water. The amount of water should be based on how deep the pot is. You want the sauce to have a thicker consistency.

Blend the tomato and chiles guajillos.

Use a strain to get rid of excess pieces of tomato and chile.

You want to end up with a soft-textured sauce.

Add corn starch to thicken (if needed).

Dissolve a teaspoon of starch in a small amount of water (just enough to dissolve starch).

Heat the corn tortillas in a flat pan.

You can fry them in oil, or simply add some oil to make them more crunchy.

Submerge the tortillas in the enchilada sauce.

Add cabbage salsa.

Add queso seco.

 

Roll and enjoy!

Tacos Dorados

Peel, chop and steam potatoes in the microwave and then mash them. Chop onions, tomatoes, chili and cilantro. Add some onion to the mashed potatoes.

Prepare some quick salsa verde by adding cilantro and chili to a can of Embasa salsa.

Next grate some queso fresco. You also need some sour cream.

Putting it all together involves first toasting the tortilla with potatoes in them (ideally deep fried!).
Then add in all the ingredients.

Quesadilla

Heat the corn tortilla (or flour) and add Oaxaca cheese. Add topping to your taste. See our previously posted recipes - salsa roja, salsa verde, pico de gallo, guacamole and refried beans.