In Mexico, there is have a wide variety of Enchilada recipes, all with multiple types of ingredients. These Enchiladas del Bajio, are traditional in North-Central Mexico in states like Guanajuato, Queretaro, and Aguascalientes.
This mouthwatering Enchiladas de Bajio recipe with all its ingredients makes for a delicious plate to serve to your whole family. Enchiladas del Bajio is very popular in the (lowlands) region of north central Mexico.
ENCHILADAS DE BAJIO INGREDIENTS:
- 3 chiles anchos, griddled, seeded and deveined
- One 1 inch stick cinnamon and 5 cloves
- 3 garlic doves
- 2 cups seasoned tomato puree
- 18 small tortillas
- ½ lb. lard
- ½ lb. sliced longaniza
- 2 cooked, sliced potatoes
- ½ lb. cooked, diced string beans
- ½ lb. cooked, sliced zucchini
- ½ lb. cooked,sliced carrots
- ½ lb. sliced aiiejo cheese
- ½ blanched onion
- 1 can La Costena serrano peppers
- The leaves of 1 head lettuce
To make this delicious Enchiladas de Bajio recipe, soak chiles anchos in hot water and blend together with cinnamon stick, cloves and garlic. Bring to a boil and simmer for 5 minutes, add tomato puree and simmer 10 minutes more. Season with salt. Lightly fry tortillas in lard and set aside. In the same lard, fry longaniza and set aside. In the same fat fry the vegetables, (potatoes, string beans, zucchini and carrots.) Dip tortillas in the hot sauce, fill with cheese and onion, fold over, arrange on a platter and bast with more sauce. Spread on top longaniza, the vegetables, and more cheese. Garnish with La Costeña serrano peppers and lettuce.
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