Sonoran Enchiladas

James Baigrie

Some members of the Guerrero clan, of the Rosarita company, substitute green olives for the usual black ones.

Sonoran Enchiladas
Classic and easy to make these enchiladas are a staple at the home of the family that started the Rosarita company.
Yield: serves 4-6

Ingredients

  • 1 cup basic red chile sauce
  • 5 scallions, trimmed and chopped
  • 1 tsp. apple cider vinegar
  • 2 cups masa harina
  • 1 egg, lightly beaten
  • 1 tsp. salt
  • 12 lb. colby cheese, grated
  • Flour
  • Vegetable Oil
  • 12 cup canned pitted black olives, drained and chopped
  • 1 tsp. dried oregano, preferably Mexican
  • 14 head iceberg lettuce, shredded

Instructions

  1. Heat chile sauce and 12 cup water in a small pot over medium-low heat until warm. Toss scallions with vinegar in a bowl and set aside.
  2. Put masa harina, egg, salt, and half the cheese into a large bowl and stir well. Add 1 14 cups warm water and knead in bowl until dough is smooth. Pinch off a golf ball–size piece of dough, lightly dust with flour, then press between two pieces of waxed paper on a clean surface to form a 14"-thick tortilla. Peel off paper. Check edge of tortilla; if cracked, return it to dough in bowl, add 1–4 tbsp. more water, and knead until smooth. Divide dough into 12 equal pieces, roll each into a ball, and cover with a clean damp dish towel.
  3. Pour oil into a wide heavy medium pot to a depth of 2" and heat over medium-high heat until temperature reaches 375° on a candy thermometer. Lightly dust 4 of the dough balls with flour, then press each one between 2 pieces of waxed paper into 14"-thick tortillas. Peel off paper and deep-fry tortillas until golden brown, turning once, 4–6 minutes. Drain on paper towels. Repeat pressing and frying process 2 more times with remaining dough.
  4. Pour two-thirds of the warm chile sauce into a shallow bowl. Dunk 1 tortilla at a time into sauce in bowl, then transfer to a platter. Sprinkle enchiladas with scallions, remaining cheese, olives, oregano, and lettuce. Serve immediately with remaining sauce on the side.