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Submitted by: Angelica Ancira
Portion size: 716.67 grams per serving
Recipe yields: 2 servings

Why they submitted this recipe: This is one of my daughter's favorite Guatemalan dishes that I learned from her Tia Rosa. She loves her Tia Rosa's cooking! She says that one day she is going to buy her a food truck so all can enjoy her delicious Guatemalan food. My Luna girl has a big heart!

Ingredients

• 10 whole corn tortillas
• 6 whole Roma tomatoes
• 2 whole habanero peppers
• 3/4 of a white onion, finely chopped
• 1 lb. of queso fresco, crumbled
• 1/2 cup of cooking oil (olive, canola, vegetable, etc.)
• 1 tablespoon of pollo consommé
• 1/2 teaspoon of salt (or salt to taste)
• 3 cups of water

Directions

1. Wash the tomatoes and habaneros, then place them in a medium pot with 3 cups of water. Bring to a boil and let it simmer for 5 minutes. Once done, set aside.
2. Finely chop 3/4 to 1 whole onion and set aside.
3. Crumble the queso fresco into a medium-sized bowl. Add the chopped onion and stir until thoroughly combined.
4. In a medium-sized pan, pour in the oil and heat over low-medium heat.
5. Place one tortilla in the pan at a time, flash frying each side for about 5-10 seconds, depending on the heat. The goal is for the tortilla to remain soft, not crispy.
6. Remove each tortilla and place it on a paper towel to absorb excess oil. Repeat steps 5 and 6 until all 10 tortillas are flash fried.
7. In a blender, puree the tomatoes, habaneros, boiled water, pollo consommé, and salt until smooth.
8. On a plate, roll one of the fried tortillas with 3-4 tablespoons of the queso fresco and onion mixture in the center. Repeat this step until all 10 tortillas are rolled.
9. Pour the tomato puree over the tortillas, making sure they are fully drenched. Sprinkle about a tablespoon of the queso fresco and onion mixture on top.
10. Serve while warm and enjoy!

Notes

Vegan? No
Vegetarian? Yes
Contains pork? No
Contains alcohol? No