->Potato Enchilada 04 <-

(12 servings)

6 dried California pepper (red)

1 clove garlic

1 teaspoon salt

Water

1 cup oil for frying (vegetable)

12 corn tortillas

3 cups crumbled queso fresco

1 cup sour cream

1 cups shredded lettuce

1 cup tomatoes, thinly sliced

1 1/5 cup chopped green onions

6 potatoes, peeled and chopped/shredded

Snap the tops off of the dried chilies, and place in a sauce pan

with enough water to cover, bring to boil, and simmer for 15 minutes

Drain the water and place chilies into a food processor or blender

with the garlic and salt. Puree until smooth (press sauce through

a strainer and set aside) Heat oil in a large skillet over medium

heat, and cook the potatoes until golden brown on both sides. Heat

the oil in large skillet over medium heat. Soak each tortilla in

the sauce (chile) then place in the hot oil. (Turn over almost

immediately and fry for about 5 seconds on the other side. The

easiest way to do this is to fry the tortillas and stack them on

top of each other until you have fried them all, this will keep the

tortillas pliable until you are ready to fill them). Take one fried

tortilla at a time, and fill with potatoes, cheese, roll up and place seam side down on a plate.

Top in the following order:

A layer of sour cream

Small handful of lettuce

Tomato slices

More cheese

Green onions