Cheesy Enchilada with Homemade Salsa

I read somewhere that sesame oil is great for making salsa. And since salsa is Mexican, I decided then on I'll use pure sesame oil for everything Mexican. By the way it's the same oil that we use as body lotion, as we do with pure coconut oil. By the way, which is more weird: I take the oil from bathroom to use in kitchen, or, I apply the oil in kitchen on my skin.

The idea of making enchilada came when I asked Adrian to name an ingredient for dinner. He said avocado. He was going to make me enchilada for my belated birthday but due to time constraint he changed his mind to something with phyllo dough. Anyway I thought I would fulfill that "good will wishful thinking" of his.

I think Mexicans are easy to make, provided you have all the right ingredients: chillies, cheeses, spices, etc. It's quite a preparation with lots of chopping. But once prepared, it's all about putting them together. Mexicans always come with such colorful and vivid display; a treat to both the palate and sight.

I have had burrito, nacho and taco before but not enchilada. I wasn't sure how much sauce was needed to bake; are the tortillas supposed to be crispy or soft? Soupy or dry? Asking Adrian seemed pointless since he wasn't quite an avid fan of enchilada. Although he did, in an uncertain tone, say they were soft. Of which he later said he prefer them crispy. In the end, they were neither soft nor crispy, with the consistency of a lasagna. Whatever. We both loved it. We were both doing the "Adrian dance" - a spontaneous show of body movement only happens with good food - while savoring the dish.

We had it served with Guacamole, refried beans and sour cream (1 TB lemon juice + 1 C cream).

Ingredients:
(makes 2 servings)

• 4 tortilla
  
• pure sesame oil
  
• 1 glove garlic, minced
• 1/4 large onion, chopped
  
• 1 cup homemade salsa
• 2 tablespoons tomato paste
• 1/4 cup water
  
• 2 roasted tomatoes, crushed
  
• 2 cups grated Monterrey Jack cheese
• Cilantro leaves to garnish

1. Preheat oven to 150C. Lightly grease casserole pan with sesame oil.
   
2. Heat 3 tablespoons of sesame oil over a frying pan. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed.
   
3. Melt tomato paste with 1/4 cup of water. Mix in salsa and crushed tomatoes.
   
4. Saute onion and garlic with a pinch of salt. Turn off heat when fragrant. Stir in salsa mixture. Taste and season with sugar if too sour.
5. Flatten tortilla over the counter. Fill 2/3 of tortilla with cheese. Roll it up and put it, seam side down, in the casserole pan. Repeat with the other tortilla.
   
6. Pour salsa sauce over tortilla. Make sure all is covered with sauce. May add more water if it is not. Top with grated cheese. Bake at 150C for 10 - 15 minutes, or until cheese melts.
7. Garnish with cilantro. Serve with Guacamole, refried beans and sour cream (1 TB lemon juice + 1 C cream).