Sonoran-style flat enchiladas are unique to the region surrounding the Tucson/Sonora, Mexico border. Fat corn masa pancakes are smothered in enchilada sauce, shredded cheese, green olives and scallions. Serve them topped with my Chile Colorado and/or an egg-over-easy for breakfast anytime. This recipe is featured in my cookbook, Taste of Tucson: Sonoran Style Recipes Inspired by the Rich Culture of Southern Arizona.
Servings: 4 serving
Enchiladas Sonorenses - flat Sonoran-style enchiladas, unique to the desert Southwest are small corn masa pancakes covered in red enchilada sauce.
Ingredients
- 2 cups prepared corn masa or masa harina prepared according to package directions
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 small potato (about 3 ounces) preferably Yukon Gold
- ½ cup shredded cheddar or Mexican-blend cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
For Serving
- Red Enchilada Sauce or Jackie's Easy Chile Colorado
- 2 cups Queso Fresco or other shredded white Mexican cheese
- ½ cup chopped green onions
- ¼ cup sliced green olives
- ¼ cup sliced radishes
- 4 eggs cooked over-easy optional
Instructions
- eel the potato, poke it several times with a fork and microwave for three minutes, or until soft. Let cool.
- Put the prepared masa in a bowl and mix in the salt and baking soda. Smash the potato and kneed into the masa mixture until smooth. Form the masa mixture into 8-10 balls the size of a medium egg. Place 1 ball between two pieces of wax paper and flatten to a ¼ inch thickness with a rolling pin. Repeat with the remaining balls.
- Heat the butter and the oil in a heavy skillet over medium heat. Fry the pancakes until golden brown, about 5 minutes on each side. Drain on paper towels.
- When ready to serve, place one or two masa pancakes on each serving plate and spoon warmed Chile Colorado or enchilada sauce over the top. Sprinkle with the cheese, green onions, and a few green olives and radish slices and serve.
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