Enchiladas SencillasServes 6.
Sour Cream:
1/2 pint heavy cream
2 tablespoons buttermilk
Enchiladas:
1/2 cup peanut oil
12 freshly made corn tortillas
2 onions, finely chopped
1 cup grated Chihuahua cheese
Tomato Sauce:
1 pound tomatoes (broiled until blackened on the outside)
1 clove garlic, peeled
2 fresh serrano chiles
2 tablespoons peanut or safflower oil
1/2 teaspoon salt
Sour Cream: Mix together heavy cream and buttermilk to make sour cream; set mixture in warm place until it is set, (about 6 hours).
Heat oven to 350 degrees F.
Blend tomatoes, blackened skin, core, and all, garlic and peppers. Heat the oil and fry the sauce for about 5 minutes, or until it has reduced and thickened. Add the salt; set aside to cool a little. Stir in sour cream and heat through gently. Don't let it boil or it will curdle!
Enchiladas: Heat the oil and fry the tortillas one by one, without letting them become crisp. Dip the tortillas into the warm tomato sauce to lightly cover them. Fill with the onions and cheese. Roll the filled tortillas up loosely and set them side by side in an ovenproof dish. Cover the enchiladas with the remaining sauce and sprinkle with cheese and onion. Heat in the oven for no more than 10 minutes.
Serve immediately.
I like this recipe a lot because you're making a very rustic and smoky tomato sauce. It packs a lot of flavor for such a simple preparation. However next time, I will go with store bought sour cream. 6 hours is a long time to wait for sour cream. One last addition is the addition of a little cilantro to the filling.
It tastes wonderful. The turkey soaks up that spicy, smoky tomato sauce and the cheese takes just a bit of the heat off the peppers to give you a nicely balanced, simple dish.Heritage Turkey, the bird that just keeps on giving.
