Photo courtesy of El Charro
Made from ground corn masa, a critical ingredient in many recipes such as tortillas and tamales, the masa that makes up flat enchiladas is usually simple and blended with a bit of salt, Mexican cheese, and baking powder. Our family is never too far from some fresh masa for making tamales, and because it’s gluten-free, many of us in our family prefer it to working with wheat flours. One way we use it is to make an “Enchilada Sonorense” or Sonoran-style flat enchilada. Simple and delicious, a flat enchilada can be a quick snack or foundation for an amazing “Sope” recipe.
Mix masa, salt, soda, potato, and cheese. Shape into balls the size of an egg. Place, one at a time, between two sheets of waxed paper and flatten with a rolling pin or tortilla press to 4 or 5 inches in diameter, or ¼ inch thick, whichever you arrive at first. Make these ahead and cover with a damp paper towel.
Heat 1 inch of oil in a small skillet and fry each patty 5 minutes on each side and drain on paper towels.
To garnish, cover each patty with hot Salsa de Chile Colorado and top with olives, onion, and cheese. Mix the vinegar and dried oregano in a small bowl and serve on the side with a bowl of shredded lettuce or cabbage.
Servings 6