Ingredients
6
6 servings
- •6 dried chile de arbol peppers
- •0.75 cup water, or as needed
- •1 clove garlic
- •1 teaspoon salt
- •1 cup vegetable oil for frying
- •18 (6 inch) corn tortillas
- •3 cups crumbled queso fresco, divided
- •1 cup sour cream, divided
- •1 cup shredded lettuce, divided
- •2 medium tomatoes, thinly sliced
- •0.5 cup chopped green onions, divided
Instructions
- Snap tops off of dried chiles and place in a saucepan with enough water to cover. Bring to a boil and simmer for 15 minutes. Drain water and place chiles into a food processor or blender with garlic and salt. Purée until smooth. Press sauce through a strainer and set aside.
- Heat oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels, stacking them on top of each other to keep them pliable for filling.
- Take one fried tortilla at a time and fill with about 2 tablespoons queso fresco. Roll up and place seam side down on a plate. Place three of these on each plate.
- Top tortillas in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons queso fresco, and 1 tablespoon green onions.
Nutritional Facts
Per 6 servings
- Calories: 477
- Carbohydrate: 46g
- Fat: 24g
- Fiber: 6g
- Protein: 21g
- Sugar: 2g
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