I N G R E D I E N T S
12 corn tortillas
A warmed serving dish (13 1/2 x 9 x 2)

1/2 pound queso fresco, crumbled (about 1 1/2 cups)
1 medium white onion
3 chorizo sausages
2 medium potatoes, cooked until tender and cubed

Sauce
5 ancho chiles, toasted, seeds and veins removed
3 large romaine lettuce leaves
5 peppercorns
3 garlic cloves, peeled
Sea salt to taste
3/4 cups water

3 tablespoons safflower oil or lard
1 tablespoon all purpose flour
2/3 cups hot broth or water
1 1/2 teaspoon grated, dried avocado pit


I N S T R U C T I O N S

The Filling
Skin and crumble the chorizos and put them in a frying pan over a low flame.  When the fat begins to render out, add the potatoes and fry together, stirring form time to time until just beginning to brown.  Remove from the heat and keep warm.

The Sauce
Cover the chiles with hot water and leave to soak for about 20 minutes.  Drain, then transfer the chiles to the blender jar and blend until smooth with the rest of the sauce ingredients.

In a separate frying pan heat the oil, then add the flour and cook it  until it is a pale golden brown.  Add the blended chile mixture and cook the sauce over a medium flame for about 5 to 7 minutes, stirring and scraping the bottom of the pan constantly.

Add the broth and grated avocado pit and bring to a boil; the sauce will be thick.  Remove from the heat and keep warm.

Tortillas
Heat oil in a frying pan enough to fill it 1/2".  Dip the tortillas one by one the oil and fry briefly on both sides. Place on a plate topped with a thickness of paper toweling. Allow tortillas to drain well and keep warm.

Dip the tortillas one by one in the sauce.  Put a little of the cheese and onion onto each one, then roll up loosely and place side by side in the warmed dish.   Pour the remaining sauce over the enchiladas, garnish with the chorizo-potato mixture and serve.