Northern Mexico's Enchiladas

Last Saturday my mother came to visit from Mexico; she loves to cook and obviously could not resist going straight to the kitchen to fix one of my favorite dishes (I guess that was her way of saying “I’m happy to see you”), Enchiladas from Northern Mexico, Quite honestly I don’t know if that is the real name of the dish or if that is the name that my mother came up with after she invented it. The ingredients for this delicious plate are:

• ·         Guajillo Pepper which by the way is not even the real name of the pepper, it is produced by drying the Mirasol pepper, and as a good pepper I believe it comes from Mexico, mainly because I have not seen it anywhere else.
• ·         Tortillas freshly made at my house by my wife, but if we break it down even more; you could say that tortillas are made out of three other ingredients which are:

o   Corn and more than likely it came from Texas, because not all corn tastes the same and the corn that we like always comes from Texas

o   Salt, this ingredient could come out of many places, however I’m going to adventure to say that it came from Sam’s Club, you can never go wrong with the truth.

o   Water which came out of my faucet and more than likely traveled all the way from Marietta which is where the main water treatment plant is located at.

• ·         Manchego Cheese, this happens to be the most important ingredient, without cheese there is no enchilada! Even though the dish is 100% Mexican, the cheese is not. It is made in a region in Spain called “La Mancha”, there are many other cheeses that look and even taste similar to this one, but do not compare to the real deal. Made out sheep milk it is one of the best foods I could ever ask for, we don’t go to Spain that often so whenever I can I try to stock up on it.
• ·         Onion, I know for sure this one came out of our same state because I shop at my local store where I know they pick their fruits and vegetables fresh every season.
• ·        Puya Pepper which only happens to grow in south Mexico.
• ·         Vegetable Oil, I read the label on the bottle so I know this one came straight from Southern California.
• ·         Cumin is last ingredient; this is nothing but spice to help give a little more taste to the food, I don't really think it needs it, but I don't wanna be the one to mess up the dish so I use it anyways.

There is also an option to add chicken or beef to the meal, but I like mine without any meat. Basically the whole dish is nothing but tortilla, cheese and salsa, but at the same time there is nothing like it.