- Soak 1 lb pinto beans overnight.
- Drain beans and fill with water again so it covers the beans. Add 1 onion (sliced), 3 garlic cloves (chopped) and 1 1/2 tsp salt to the water.
- Cook beans until they start falling apart.
- Blend the beans in a blender.
- Put back in pot with 1/4 cup of oil and cook until blended.
- Boil 2 whole tomatoes, 1 onion cut in chunks, and 2 whole cloves of garlic for about 15 minutes. Blend in blender.
- Cook 1 cup oil with 2 cups dry rice until the rice turns yellow. (This took about 30 minutes I think.)
- Add to the rice the blended mixture and 1 can of tomato sauce and cook until thick. When thick, add 2 cut carrots, 1 chicken bouillon cube (mashed) and 5 cups water. Cook until rice is done and the liquid is cooked off.
- 1 bag of dried large red chili pods
- 2 onions
- 1 clove garlic
- 1 can Nestle Media Crema (Table cream)
- Queso Fresca cheese
- 1 lb Mozzarella cheese
- 2 tomatoes
- salt and pepper
- 1 bag corn tortillas (Guerrero is best)
- Open and take out the seeds of the peppers. Rinse the peppers in cold water and drain. Put the peppers in hot water and add 2 whole cloves of garlic. Soak for about 20 minutes. Blend mixture in blender.
- Cover bottom of a pan with oil. Strain the chili with a strainer to get out the chunks of skin. Put the strained part in the pan with oil. (The other part you can throw away or use for whatever you want. Socoro actually puts it on eggs for breakfast.) Add handful of salt and cook for 1 hour.
- Warm up the tortillas in a pan and wrap in foil until you need them. Warm up just what you want to use and save the rest. After the tortillas are warmed, cook the tortillas in oil 1-2 seconds a side. After the oil, dip the tortillas in the chili sauce and set aside.
- Take the chili tortillas and fill them with grated mozzarella cheese (and chopped onion if you want). Wrap the tortillas around the cheese. Drizzle with the table cream and crumble the queso fresca on top.
- Microwave the enchiladas for 20-40 seconds and serve.