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!
