Description
A delicious and hearty dish combining fresh corn tortillas and a rich red chile sauce for an authentic flavor experience.
Ingredients
- 10 Corn Tortillas (Fresh, homemade for best texture)
- 1 tablespoon Vegetable Oil (Or use lard for authenticity)
- 2 cups Red Chile Sauce (Homemade or store-bought options are fine)
- 2 cups Potatoes (Diced, sweet potatoes can be an alternative)
- 1 cup Carrots (Diced, zucchini or roasted corn can be used instead)
- 1 medium White Onion (Finely chopped)
- 1 cup Queso Fresco (Feta cheese can be a substitute)
- 2 cups Shredded Lettuce (Any leafy greens will work)
- 1/2 cup Fresh Cilantro (Or use parsley if preferred)
- 1 teaspoon Salt (Essential for flavor enhancement)
Instructions
- Heat the vegetable oil in a skillet over medium heat.
- Add the chopped onions and cook until they become translucent.
- Stir in the diced potatoes and carrots. Cook until they are tender.
- Add the salt and mix well. Remove from heat.
- In a separate pan, warm the corn tortillas until they are pliable.
- Start layering the tortillas: place some of the potato and carrot mixture in the center of each tortilla.
- Roll up the tortillas and place them seam-side down in a baking dish.
- Pour the red chile sauce over the rolled tortillas.
- Sprinkle the queso fresco on top.
- Bake in the oven at 350°F (175°C) for about 20 minutes or until heated through.
Notes
Serve with shredded lettuce and fresh cilantro. Add sour cream or avocado slices for extra creaminess. Pairs well with rice or beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican