Mexican Cuisine

ZACATECAN ENCHILADAS

Ingredients:

• 18 tortilllas
• 1/4 kg of pork back
• 6 chilis poblanos (poblano peppers)
• 1 cup of queso fresco (farmer's cheese may be substituted), broken up
• 1 cup of sour cream
• 1 head of lettuce

Directions:
Cook the meat, let cool a little, pick off any remaining hairs, and then fry lightly. Toast, peel, hollow out and grind up the chilis. Mix with the sour cream and add half of the queso fresco. Bring the mixture to a boil and then remove from heat (but do not let it get cold). Fry the tortillas lightly, soak them in the sauce, fill them with the pork and close them. Place the enchiladas on a plate and pour the remaining salsa on top. Garnish with lettuce and cheese. Serve hot.