Yucatecas enchiladas
Instructions
Broil Peppers on the plate, clean them and remove seeds.
Put them in salted boiling water, drain and chop after a few moments with previously roasted tomatoes, the onion and the garlic.
Fry the mixture in 2 tablespoons oil; season with salt and pepper.
Dip the tortillas are still hot in this sauce, filled with hard-boiled eggs and other salsa, roll them up and pour with grated cheese.
Serve with tortillas, sliced radishes.
Ingredients and dosing for 4 persons
- 250 g of small salad tomatoes, not too ripe
- 100 g of fresh caciotta cheese
- 18 tortillas
- 6 large peppers
- 2 cloves of garlic
- 2 hard-boiled eggs, chopped
- 1 onion
- 1 bunch of sliced radishes
- 2 tablespoons of olive oil
- Salt
- Pepper