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- 1/2 pint heavy cream
- 2 tablespoons buttermilk
- 1 pound tomatoes (broiled until blackened on the outside)
- 1 clove garlic, peeled
- 2 fresh serrano chiles
- 2 tablespoons peanut or safflower oil
- 1/2 teaspoon salt
- 1/2 cup peanut oil
- 12 freshly made corn tortillas
- 2 onions, finely chopped
- 1 cup grated Chihuahua cheese
- Sour Cream: Mix together heavy cream and buttermilk to make sour cream; set mixture
in warm place until it is set, about 6 hours).
- Heat oven to 350 degrees F.
- Tomato Sauce: Blend tomatoes, blackened skin, core, and all, garlic and peppers. Heat the oil
and fry the sauce for about 5 minutes, or until it has reduced and thickened. Add
the salt; set aside to cool a little. Stir in sour cream and heat through gently.
Don't let it boil or it will curdle!
- Enchiladas: Heat the oil and fry the tortillas one by one, without letting them
become crisp. Dip the tortillas intp the warm tomato sauce to lightly cover them.
Fill with the onions and cheese. Roll the filled tortillas up loosely and set them
side by side in an ovenproof dish. Cover the enchiladas with the remaining sauce
and sprinkle with cheese and onion. Heat in the oven for no more than 10 minutes.
- Serve immediately.
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