Sesame Chili Enchiladas

Steps

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1. 1
   Gather all ingredients: one cup of sesame seeds, one guajillo chili, four puya dried chilies, a small handful of chile de árbol, five tomatoes, onions, garlic cloves, and fresh cheese.
   ▶ ≈0:00
2. 2
   Heat oil in a large pot and fry the dried chilies and tomatoes until softened.
   ▶ ≈0:48
3. 3
   Prepare the filling by crumbling the fresh cheese and finely chopping onion, then mix together.
   ▶ ≈1:25
4. 4
   Add a little water to the fried chili and tomato mixture and bring to a boil.
   ▶ ≈2:06
5. 5
   Toast the sesame seeds in a separate dry pan without oil, stirring constantly to avoid burning.
   ▶ ≈2:24
6. 6
   Transfer the toasted sesame seeds to a bowl and soak them in liquid to soften.
   ▶ ≈2:45
7. 7
   Slice or halve the tomatoes and prepare them for the sauce.
   ▶ ≈3:08
8. 8
   Allow the cooked tomatoes to cool, then blend them with the sesame seeds, oil, and seasonings into a smooth sauce.
   ▶ ≈3:46
9. 9
   Pour the blended sauce back into the pot, add a pinch of salt, simmer briefly, then remove from heat.
   ▶ ≈4:20
10. 10
    Heat oil in a separate pan for frying the tortillas.
    ▶ ≈5:09
11. 11
    Quickly fry cold corn tortillas on each side in the hot oil until just lightly softened, without over-frying.
    ▶ ≈5:30
12. 12
    Dip each fried tortilla thoroughly into the sesame chili sauce.
    ▶ ≈6:01
13. 13
    Place the cheese and onion filling in the center of the sauce-coated tortilla.
    ▶ ≈6:22
14. 14
    Roll or fold the tortilla to enclose the filling.
    ▶ ≈6:35
15. 15
    Drizzle additional sesame chili sauce over the rolled tortilla, then top with sliced onion, lettuce, and tomato slices.
    ▶ ≈6:51
16. 16
    Repeat steps 12–15 with the remaining tortillas, then serve and enjoy.
    ▶ ≈7:25