Holy shit. Just when you think you’ve cooked your favorite dish, Enchiladas Mascota rears it’s delicious head. These enchiladas are from Jalisco and are served with a Salsa De Lima Agria, a sour lime sauce.
These were the real-deal enchiladas. Not the ones filled to the brim with cheese and covered in a ton of sauce that you get sometimes at restaurants. Inside was a sprinkle of queso fresco, finely chopped white onions and a pinch of oregano. The sauce was already on the tortilla and a little was added on top. Mind . . . blown. My mom has always made them like this since I was a kid, but I had never attempted to try.
I started with the sauce first. It consisted of ancho chiles, prunes, tomatoes and a ton of spices along with chocolate and vinegar.
Then the fun part started. You dip a tortilla in the sauce and fully covered it. Next, you add it to some hot oil and “fry” it on both sides for a few seconds.
This isn’t to crisp the tortilla, but just to soften and cook it. Then you try and let some of the oil drip off while you hold it above the pot. If you hold it too long it will rip in half and you’ll have a mess of a situation. It’s best to suck it up and ingest a little more oil than you would maybe like. You sprinkle the cheese, onion and oregano inside and wrap it up. Simple as that. I had sauce left over so I poured it over the top.The sour lima sauce called for sour limas or grapefruit, which I had on hand. It soaked with lime juice, vinegar, spices, onions, cucumbers and jalapeños.
I took an allergy pill and sprinkled the tiniest amount of cheese I could control myself to and devoured it.