Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Zacatecan Enchiladas

Yield: 1 Servings

Ingredients and directions for this recipe

18 Tortillas
1/4 kg Pork back
6 Chilis poblanos (poblano
-peppers)
1 c Queso fresco (farmer's
-cheese may be substituted),
-broken up
1 c Sour cream
1 Head lettuce

1. Cook the meat, let cool a little, pick off any remaining hairs, and then
fry lightly.

2. Toast, peel, hollow out and grind up the chilis. Mix with the sour cream
and add half of the queso fresco. Bring the mixture to a boil and then
remove from heat (but do not let it get cold).

3. Fry the tortillas lightly, soak them in the sauce, fill them with the
pork and close them.

4. Place the enchiladas on a plate and pour the remaining salsa on top.
Garnish with lettuce and cheese. Serve very hot.

See also:
Previous recipe Zabar's Scallion Cream Cheese Spread
Next recipe Zaccarini (italian Sugar Cookies)

Or try one of these recipes:
Club Soda Belgian Waffles
Gulab Jamoon