Source: Herlinda O. de Aguirre, Monterrey, N.L. Mexico 1950's
Makes 4 servings.
Preparation time: 45 minutes
Tips: Serve with red rice and black beans.
Tacos como Herlinda
Herlinda Style "Enchiladas"
Ingredients
Preparation
16 to 18 corn tortillas
1 pound Chihuahua or Monterey Jack cheese
22 ounces Tomato sauce or fresh tomatoes, see note (1)
12 ounces whipping cream or half and half cream
1 pinch salt, black pepper
vegetable oil to fry tortillas
1. Preheat oven at 400 F degrees. Butter a 13x9x2" glass oven proof dish.
2. Fry the tortillas,few seconds on each side, one by one in the hot oil to a light crisp not hard so that they can be rolled.
3. Place a strip of cheese in each tortilla and roll.
4. Place tacos in a buttered dish in a single layer.
5. Mix tomato sauce, cream, salt and pepper. Heat to about boil.This may be done using a microwave oven. 6. Pour sauce over tacos to cover making sure sauce goes between them all.
7. Bake for about 20 minutes at 400 F degrees.
Sauce should have been mostly absorbed and tacos slightly crispy on the tops. Serve immediately.
NOTE: 1) If fresh tomatoes are use, crush in blender, mix with 1 Tbs. butter bring to boil, cook and reduce until desired thickness, about 2 cups.
2) Vary sauce amount according to the number of tacos, maintaining a similar proportion between cream and sauce, enough to cover but not floating. Sauce should be pinkish in color.
3) Picture of lady: Herlinda O. de Aguirre in her 20ths around the 1950's.
