Sonoran Enchiladas

From Antonio Heras-Duran and Cindy Castillo, who took Dave and Mary Jane on a chiltepin tour of Sonora, comes this regional specialty. These enchiladas are not the same as those served north of the border. The main differences are the use of freshly made, thick corn tortillas and the fact that the enchiladas are not baked. We dined on these enchiladas one night in Tucson as they were prepared by Cindy, who is well-versed in Sonoran cookery.

Ingredients

For the Sauce:

• 15 to 20 chiltepins (or piquins), crushed

• 15 dried red New Mexican chiles, seeds and stems removed

• Water

• 1 teaspoon salt

• 3 cloves garlic

• 1 teaspoon vegetable oil

• 1 teaspoon flour

• 2 cups masa harina

• 1 egg

• 1 teaspoon baking powder

• 1 teaspoon salt

• Water

• Vegetable oil for deep frying

For the Enchiladas:

• 3 to 4 green onions, minced (white part only)

• 2 cups grated queso blanco or Monterey Jack cheese

• Shredded lettuce

Instructions

For the Sauce:

In a saucepan, combine the two kinds of chiles, salt, and enough water to cover. Boil for ten or fifteen minutes or until the chiles are quite soft.

Allow the chiles to cool and then puree them in a blender with their water and the garlic. Strain the mixture, mash the pulp through the strainer, and discard the skins.

Heat the oil in a saucepan, add the flour, and brown, taking care that it does not burn. Add the chile puree and boil for five or ten minutes until the sauce has thickened slightly. Set aside and keep warm.

For the Tortillas:

Mix the first four ingredients together thoroughly, adding enough water to make dough. Knead the dough with your hands. Using a tortilla press with waxed paper, make the tortillas. Deep fry each tortilla until it puffs up and turns slightly brown. Remove and drain on paper towels and keep warm.

For the Tortillas:

Place a tortilla on each plate and spoon a generous amount of sauce over it. Top with the cheese, lettuce, and onions.