Anita's Enchiladas

2 1/2 cup oil
1 kilo thin corn tortillas
1 garlic clove
15 chilacate peppers
1 1/2 cup vinegar
2 1/2 cup crumbled farmer's or Cotija cheese
1 large onion
8 small tomatoes
1 head iceberg lettuce
12 radishes
Salt
1 tsp. oregano

Grind the cooked chilacate peppers in a blender with a little salt, the
garlic and the vinegar. Pass them through a sieve and place them in a
deep dish or large bowl.
In a blender, grind the tomatoes, with the oregano and salt to
taste. Set aside.
Heat the oil in a deep frying pan. Slide the tortillas through
the chilacate sauce and then fry briefly (5 or 10 seconds) in the oil.
Fill the tortilla with some cheese and some onion, roll up and serve
immediately. Repeat for the remaining tortillas.
Top these enchiladas with lettuce, radishes and the tomato sauce.
If desired, serve picante sauce on the side.

Serves 10

Unlike the Americanized version, these Enchiladas are not baked, but
served freshly made on the spot. In Mexico we buy special tortillas
which are made thinner in order to absorb less oil and not break when
being rolled. If you can't get thin tortillas, don't worry, the regular
ones (corn, of course) will work just fine.

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