Enchiladas Frescos
Ingredients
- 6 Ancho chiles, wiped clean, stemmed and seeded
- 2 cups water
- 1/2 cup white vinegar
- 4 garlic cloves, thinly sliced
- 1 1/2 red onions, diced
- 1 tablespoon dried oregano
- 1/4 teaspoon ground cumin
- 1 cup vegetable oil
- 12 large Corn Tortillas, recipe follows
- 6 ounces Panela cheese, grated (1 1/2 cups)
- 4 cups finely ground deep yellow masa harina
- 2 3/4 cups cold water
- 1 teaspoon salt
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