Enchiladas Estilo Taco
Tortillas dragged through a mild ancho-guajillo sauce and flashed in hot oil until the chile sets into a rust-red glaze — potosina style — then folded around shredded chicken and queso. Crema, lettuce, and more queso finish them enchilada-fashion, eaten like tacos.
- Time
- 40 min
- Heat
- Yield
- 10 tacos
- Region
- San Luis Potosí
Ingredients
Chile dip
Chicken filling
To build
Method
Simmer the chicken in salted water with a slice of onion until just cooked through, then shred it fine.
Meanwhile, toast the anchos and guajillos on a comal and soak them in hot water until pliable.
Blend the chiles with the garlic, oregano, salt, and a little soaking water into a smooth, barely pourable sauce, and pour it into a shallow bowl.
- Advertisementslot: recipe-midsteps
Toss the shredded chicken with the minced onion, crumbled queso fresco, and a spoonful of the chile sauce.
Drag each tortilla through the chile sauce, sizzle it briefly in hot oil on both sides until the coating sets, and fold it around a scoop of filling.
Plate the tacos and bury them under crema, shredded lettuce, and the extra queso fresco.
Build the plate
