Some members of the Guerrero clan, of the Rosarita company, substitute green olives for the usual black ones.
- 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
- 1⁄2 lb. colby cheese, grated
- Vegetable Oil
- 1⁄2 cup canned pitted black olives, drained and chopped
- 1 tsp. dried oregano, preferably Mexican
- 1⁄4 head iceberg lettuce, shredded
Heat chile sauce and 1⁄2 cup water in a small pot over medium-low heat until warm. Toss scallions with vinegar in a bowl and set aside.
Put masa harina, egg, salt, and half the cheese into a large bowl and stir well. Add 1 1⁄4 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 1⁄4"-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.
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 1⁄4"-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.
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.