These enchiladas are not the same as those served north of the border. The main differences are the use of freshly made, thick corn tortillas and the fact that the enchiladas are not baked. We dined on these enchiladas one night in Tucson as they were prepared by Cindy Castillo, a friend of the Duran family, who is well-versed in Sonoran cookery.
15 to 20 Chiltepins, crushed
15 dried red New Mexican chiles, seeds and stems removed
1 teaspoon salt
3 cloves garlic
1 teaspoon vegetable oil
1 teaspoon flour
In a saucepan, combine the chiles, salt, and enough water to cover. Boil for 10 or 15 minutes or until the chiles are quite soft.
Allow the chiles to cool and then puree them in a blender along with the garlic. Strain the mixture, mash the pulp through the strainer, and discard the skins.
Heat the oil in a saucepan, add the flour, and brown, taking care that it does not burn. Add the chile puree and boil for5 or 10 minutes until the sauce has thickened slightly. Set aside and keep warm.
Mix the first four ingredients together thoroughly, adding enough water to make dough. Using a tortilla press, make the tortillas. Deep fry each tortilla until it puffs up and turns slightly brown. Remove and drain on paper towels and keep warm.
To Assemble and Serve:
2 cups grated queso blanco or Monterey Jack cheese
3 to 4 scallions, minced (white part only)
Place a tortilla on each plate and spoon a generous amount of sauce over it. Top with the cheese, lettuce, and scallions.