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Super Simple Enchiladas with Ranchera Sauce
white onion, chopped
crumbled queso fresco
1. To soften tortillas, heat 2 Tbsp of olive or vegetable oil in a skillet over medium heat until it shimmers.
Put tortilla in the oil for 8 - 12 seconds then turn it over with tongs and cook until the other side bubbles, 8 - 12 seconds more.
Transfer the tortilla with the tongs to a plate lined with paper towels and blot on both sides.
Repeat with the remaining tortillas, adding more oil as neccesary.
2. Submerge a softened tortilla with tongs in the sauce, fold the tortilla in half while it is still submerged, then fold it in half again.
Put the soaked tortillas on a plate (you can keep the plate in the oven as you dunk the other tortillas), top them with chopped white onion, drizzle of crema, crumbled queso fresco and cilantro.
1.5 pounds tomatoes (about 4 medium)
1 serrano or jalepeno chile, coarsely chopped, including seeds
1 large clove of garlic
2 Tbsp olive or vegetable oil
2/3 cup chopped white onion
1/2 tsp sugar
rounded 1/4 tsp fine salt or 3/4 tsp kosher salt
1 (1-inch) piece Mexican cinnamon or 1/4 tsp ground cinnamon
Set the oven to broil to pre-heat with the rack 8 inches from the top.
Core the tomatoes and cut a small X through the skin on the opposite side.
Roast the tomatoes, cored side up on a foil lined sheet until their tops have blackened and the tomatoes are cooked to the core, 20 - 30 minutes.
Slip the skins from the tomatoes. Put the tomatoes, chile, and garlic in a blender and blend until smooth.
Heat the oil in a medium saucepan over medium heat until it shimmers. Add the onion and cook, stirring until it is translucent, about 5 minutes.
Add the tomato mixture and bring to a boil.
As the tomato mixture is cooking, swish a little liquid around in the blender jar and add it to the pan.
Reduce the heat, stir in the sugar, salt and cinnamon and simmer, stirring occasionally, until it has thickened, about 20 minutes.
Also good on eggs. Keeps in the fridge for up to 5 days.