Enchiladas Michoacán Style

Enchilada Sauce:

1. Put all the chiles to boil

2. Grind in molcajete: Mexican pimenton, Mexican pimenta (pepper), Mexican cloves and cumin

3. In a blender add the chiles, garlic, cinnamon, salt, and the previously ground seasonings

4. Strain the sauce

Tomato Salsa:

1. Boil the tomatoes and then add them to a blend along with garlic and salt

2. Grind the oregano by hand and top the salsa off with it.

Enchilada Filling:

1. Grate the cheese, chop the onion and mix it together

Enchiladas:

1. Warm up the pan (comal) and add your lard or oil

2. The tortilla has to be soft so it doesn't break. They can be heated in the microwave for a couple of seconds.

3. Bathe the tortillas in the enchilada sauce and fry them

4. Add the cheese and onion filling, fold them in half and they are ready to go!

Chicken:

1. Boil your legs and thighs with onion, garlic and salt

2. Remove the skin, and fry them with the enchilada sauce

Cecina:

1. The raw cecina is fried until golden brown/crispy.

2. Fry in the enchilada sauce

3. If it is dry cecina, fry to your liking with the enchilada sauce

Potatoes:

1. Boil the potatoes with salt

2. Once they are cooled down, peel and cube the potatoes then fry with the enchilada sauce.

Plating:

1. In a plate, add the enchiladas, chicken, cecina and potatoes. Top with lettuce or cabbage, tomato slices, sour cream, tomato salsa, pickled jalapenos and cheese.

Now enjoy! Arriba Nueva Italia, Michoacán!