- 8 guagillo chili pods
- 1 onion
- 3 clove of garlic
- Salt to the taste
- 3 Carrots
- 2 potatos
- Leafs of romaine lettuce
- Sour cream
- Queso fresco (fresh cheese)
Open the peppers and take the seeds out, boil water and cook the peppers until soft with 1/4 of onion and 3 cloves of garlic.
Blend all together, add salt and strain to get a nice pure.
Peal, cut in small squares and boil the carrots and potatoes al dente.
Sautéed the carrots and potatoes with canola oil and add 3oz of the enchilada sauce for five minutes.
Chop onion and crumble the cheese and mix together.
Heat the pan, add canola oil and deep the tortilla in the sauce, lightly deep fried it for a few seconds, flip it over, add cheese and onion and rolled over, transferred immediately to the serving plate, over a bed of romaine lettuce leafs, garnish with carrots and potatoes on top, queso fresco and sour cream.
For more information on Alejandro and his catering business, Mole Catering, visit his Facebook page here.