Jalisco Style Enchiladas - Enchiladas Tapatias - cooking recipe

Ingredients

Sauce
6 chilies, roasted, seeded and peeled (poblanos preferred)
3 tomatoes, roasted and peeled
1 small white onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 tablespoon vegetable oil, plus enough to soft-fry the tortillas
1/2 cup milk
1/2 cup cream
1 tablespoon white tequila (optional)
salt
Enchiladas
12 corn tortillas
3 avocados, peeled and sliced
1/4 lb queso fresco or 1/4 lb farmer cheese, crumbled
lettuce, shredded
radish, sliced

Preparation

Cut 3 of the roasted poblano chilies into strips and reserve them for the enchilada filling.
Place remaining chilies, tomato, onion and garlic; puree in blender or food processor, adding water as necessary.
Heat the oil in a saucepan, add the tomato-chili puree and cook over medium heat for 5 minutes, stirring occasionally.
Add the milk, cream, tequila if using, and salt to taste.
Cook until the sauce thickens enough to coat a spoon.
In a skillet, heat just enough oil to soft-fry the tortillas until soft.
Drain on absorbent paper or paper towels.
Dip each tortilla in the sauce; place it on a plate and place on each one a few avocado slices, some crumbled cheese and a few reserved chili strips.
Roll moistened tortilla around the filling.
Place rolled tortillas on plates, top with sauce and garnish with shredded lettuce and sliced radishes.