Enchiladas de Santa Clara

Ingredients

• 4 chiles anchos
• ~1 cup water
• 1 garlic clove, peeled and roughly chopped
• 1 rounded teaspoon sea salt, or to taste
• 2 large eggs, beaten
• ~½ cup melted lard or safflower oil, for frying
• 12 corn tortillas, 4½-inch
• ½ pound queso fresco, sliced approximately ¼-inch thick

Method

1. 1
   Toast anchos on a dry comal over medium heat until fragrant and slightly softened, turning often. Do not scorch.
2. 2
   Remove stems and seeds. Soak in water until flesh is fully pliable, about 20 minutes.
3. 3
   Transfer anchos and soaking water to a blender with garlic and salt. Blend until smooth. Adjust water for a sauce that coats a spoon.
4. 4
   Stir beaten eggs into the sauce until fully combined.
5. 5
   Heat lard or oil in a wide skillet over medium-high heat to approximately 180°C / 356°F.
6. 6
   Dip one tortilla into the egg-chile sauce, coating both sides, and allow brief draining.
7. 7
   Fry approximately 10 seconds per side until the coating is set and the surface appears rough and irregular. Drain.
8. 8
   Immediately place a slice of cheese on one half of the tortilla, fold over, and transfer to a warm plate.
9. 9
   Repeat with remaining tortillas. Serve at once.