Chile Piquin Enchiladas

Steps

1. Toast the piquin peppers on a hot griddle for about 1 minute, being careful not to burn them.
2. Blend the toasted peppers, tomatoes, garlic, and 1/2 cup water until smooth.
3. Heat 1 tablespoon of oil in a pan and cook the chopped white onion for about 3 minutes until translucent.
4. Add the blended sauce to the pan and cook over medium-high heat for 8-10 minutes until the tomatoes are fully cooked. Season with salt and set aside.
5. In another pan, heat the remaining 3 tablespoons of oil and lightly fry each tortilla on both sides until soft and pliable. Drain on paper towels.
6. Dip each tortilla into the piquin sauce, turning to coat, then fold and place on a serving plate.
7. Sprinkle queso fresco over the enchiladas and serve.