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–+ servings

Enchiladas Tapatias

These Enchiladas Tapatías are filled with roasted poblano peppers, queso fresco, and avocado covered in a spicy poblano cream sauce.
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Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings

Ingredients
  

Sauce:

  • 7 poblano chiles, divided
  • 3 large Roma tomatoes
  • 1 large white onion
  • 1 tablespoon lard
  • ½ cup whole milk
  • ½ cup nata or Mexican crema
  • 1 tablespoon alcohol
  • 24 small corn tortillas

Filling:

  • ½ cup queso fresco
  • 3 large avocados

Serving

  • 1 head of lettuce, shredded
  • 1 bunch of radishes, thinly sliced

Instructions
 

  • Preheat your oven broiler to HI. Line a sheetpan in foil and place the 7 poblano peppers and 3 Roma tomatoes on top of the foil. Place it under the oven broiler for 3 to 5 minutes until the peppers and tomatoes are charred all over, flipping them halfway through.
  • Remove from the oven and place the poblano peppers in a container with a lid let them sit there for 5 minutes, transfer the tomatoes to the blender. Peel the peppers and remove the seeds. Transfer 4 peppers to the blender, and cut the remaining 3 poblano peppers into strips, and reserve for the filling. Add the onion to the blender, and puree until smooth.
  • Heat lard over medium low heat in a large skillet. Reduce heat to low and pour in sauce. Simmer for 5 minutes and add the milk, cream, alcohol, and season to taste with salt and pepper.
  • Heat your tortillas, tradtionally this is done by dipping them briefly in hot lard or oil, but you can also heat them up in a comal or griddle sprayed with oil. Dip a tortilla in the hot sauce, and transfer to a plate. Place a spoonful of avocado, cheese, and chile strips in the center of the tortilla and roll the tortilla around the filling. Transfer to a plater.
  • Repeat this step with the rest of the tortillas and serve hot, garnishes with lettuce and sliced radishes.

Notes

  • I couldn't find nata so I used Mexican crema instead. 
  • The recipe doesn't state how to heat up your tortillas before dipping them in the sauce. My preferred method is to heat a comal over medium low heat, spray it with oil, and warm the tortillas for 1 minute on each side. 
  • You can use vegetable oil instead of lard. 
  • The original recipe calls for the radish to be carved into a flower as garnish, but I thinly sliced them instead. 
Keyword mexican enchiladas, vegetarian enchiladas
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