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Enchiladas Sonorenses

For the Masa Shell
 2 lbs fresh corn masa
 1 tsp salt
 ½ tsp baking soda
 1 medium potato, cooked and grated (for fluffiness)
 ½ cup shredded cheddar cheese
For the Garnish
 4 cups salsa de Chile Colorado
 1 cup sliced green olives
 1 cup chopped green onions
 1 cup shredded longhorn cheese, or other cheese
 Sliced radish
 1 fl oz vinegar
 1 tbsp dried oregano
 1 or 2 heads iceberg lettuce (or 1 head green cabbage), shredded.
1

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.

2

Heat 1 inch of oil in a small skillet and fry each patty 5 minutes on each side and drain on paper towels.

3

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.