I have been a mexican food fan for a very long time now. Enchiladas are beautiful tortillas with a filling and a sauce on top. I have been reading about the diferent sauces that are a part of the mexican cuisine. This buttermilk sauce is a lesser known one as not all can appreciate this tart and spicy sauce. Hoever, our Indian pallete will love it as it is like kadhi. 🙂
Vegetarian Enchiladas with buttermilk sauce
Make a soft dough with the ingredients and rest it for 30 min. Add little water a time. Roll a golf size ball to a thin tortilla shape, cook on a flat top.
Cook the veggies [including onions] in a hot a pan with a few drops of oil. Add the salt and pepper. Toss the rice in them. Keep aside to cool down a bit.
For the sauce: Heat oil in a heavy bottom pan on medium heat, add the flour and cook it off. Add the spices and roast them for few sec. Add garlic and the stock.
Keep whisking and make sure no lumps are there. Once the stock is warm, add the butter milk slowly and continue to stir.
Let the sauce thicken to the consistency that you like. Stir in the butter in the end and turn off the gas.
To assemble: spread the rice evenly on the tortilla, roll it and place on the plate. Spoon generous amount of sauce on top.
Additionally you may make a 3-4 of them and put in a oven tray, add the sauce and some grated cheese. Put it in the oven for 10 min at 200C or until the cheese is melted.
1 cup milk + 1.5 tsp vinegar + let it stand for 10 min = buttermilk