Ok so I'm finally getting to the recipe. My husband is getting ready to leave for Annual Training and I have time alone today to sit and just think. I have to think because I left the stupid recipe at my house and deleted the copy of it from my phone.
5 Seeded Ancho Chile Peppers
3 Cloves of Garlic
1 TBSP Oregano
3 TBSP (heaping) Chicken Bouillon Powder
2 tsp Ground Pepper
1 tsp Ground Cumin
3 Large Tomatoes
Enough water to cover everything.
Boil these ingredients until the peppers and tomatoes are soft and then place into a blender with half the liquid and blend thoroughly.
2 cups Maseca Corn Flour
2- 2 1/2 cups Water
Knead together for about 4 minutes until the dough is smooth and then separate the dough into 18-21 small balls.
Pretty much whatever you want to have in your enchiladas.
Now we get to cooking. Basically, if you don't make a mess with this, you aren't doing it right. Ok, so you need to flatten out your tortillas and toast them in a non-stick skillet before dipping them in the enchilada sauce. I would suggest doing this in sort of a conveyor belt system. You're going to need a non-stick pan for toasting the tortillas and then another deeper pan for frying the tortillas. In the fry pan, I would suggest using lard because it makes it taste better but you can use whatever oil you want really.
This is the way it goes, toast your first tortilla->dip in enchilada sauce->fry in lard->get next tortilla going->put finished tortilla on a plate.
I'll break it down easily for you all because that is a lot to digest. I know. So, toasting your tortilla. You want to toast it long enough that it will slide freely around the non-stick pan and then flip. You don't want it to burn but don't under cook it either. The tell-tale sign if your undercooking the tortilla is when you begin to fry the tortilla in the lard. After toasting, dip tortilla in the sauce and immediately transfer to the lard. You want to cook the sauce into the tortilla but not to burn the tortillas (If you undercooked your tortilla in the toasting process then your tortilla will turn to mush in the lard, but if it isn't mush and you can flip it with some ease then you're doing ok). After you've flipped the tortilla and cooked the other side good, you can transfer the tortilla to a plate and repeat this process for the rest of the tortillas.
This process is messy but it is so worth it. In the end, fill the tortillas with whatever you created to fill it with and then fold. It may be difficult but it is still yummy. For toppings, I would suggest queso fresco along with some onions, lettuce and tomatoes. Another yummy topping is created by slicing up an onion into sliver rings and soaking them in lime juice. The lime juice cooks the onions and it's refreshing on the enchiladas.
If you have any sauce left over I would top the enchilada with it. Very delicious. If you haven't folded the tortillas already, fold and enjoy. I know I'll be making it again or maybe trying a different recipe :).