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April 9, 2019

Sonoran-style Flat Enchiladas(Sonorenses)


Classic and easy to make, these flat enchiladas are smothered in a red enchilada sauce and topped with cheese and onions. This is a typical dish found in the small restaurants in Southern Arizona, New Mexico, and Sonora, Mexico.
Sonoran-style Flat Enchilada

This is a typical dish found in the smallest food stalls to the more popular restaurants in Sonora, Mexico, usually made with the masa patties but also made with corn tortillas layered with enchilada sauce, cheese, and various fillings.








How to make Sonoran Flat Enchiladas

In a large bowl, add all dry ingredients, add water and egg, mix with hands, then slowly add additional water until the dough is pliable and moist but not sticky. 
The dough is ready when you can make an indentation.



 Make 12 golf-size balls of masa dough.

Pat balls into circle patties with hands, or press down on the ball with the back of a spatula. Masa patty should be 1/4-inch thick, not thin like a corn tortilla.


Pour oil into a wide heavy medium pot to a depth of 2" and heat over medium-high heat until temperature reaches 375°.  Carefully place patty into oil and fry till light golden brown on each side. 

Place patties on a baking dish and cover until ready to cover with enchilada sauce. When ready, dip patty into very warm enchilada sauce, place on serving plate, and top with cheese 


Flat Enchilada patty


Sonoran-style Flat Enchilada can be garnished with cheese, chopped olives, shredded lettuce, or chopped green onions.


How to Store Flat Enchilada Patties

Plain Flat Enchilada patties can be stored in a refrigerator or freezer.

If you are freezing them, wait till they are completely cool and store them in an airtight container, up to 3 months.
In the refrigerator, store in an airtight container for up to 5 days.




Sonoran-style Flat Enchiladas
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Sonoran-Style Flat Enchilada

Classic and easy to make, these enchiladas are smothered in a red enchilada sauce and topped with cheese and onions. This is a typical dish found in the small restaurants in Southern Arizona and Sonora, Mexico.

Ingredients:
  • 3 cups Masa Harina| Maseca cornflour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 egg, beaten
  • 2 cups of warm water
  • 2 cups shredded cheese
  • 1 small onion, diced
  • Red Chile Enchilada Sauce
  • Toppings: Guacamole, avocado slices, sliced olives, crumbled cotija, over-easy egg
Instructions:
  1. In a large bowl, add all dry ingredients, add 1 cup of water and egg, mix with hands, then slowly add additional water until the dough is pliable and moist but sticky.
  2. Form 12 balls(golf ball size) of masa to make 4-inch masa patties. Don't over-manipulate masa.
  3. Pat balls into circle patties with floured hands, or press down on the ball with the back of a spatula. Masa patty should be 1/4-inch thick, not thin like a corn tortilla.
  4. Pour oil into a wide heavy medium pot to a depth of 2" and heat over medium-high heat until temperature reaches 375°. Carefully place patty into oil and fry till light golden brown on each side.
  5. Place patties on a baking dish and cover until ready to cover with enchilada sauce. When ready, dip patty into very warm enchilada sauce, place on serving plate, and top with cheese and favorite toppings. Serve with rice and beans. Enjoy

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