 How long have you been making enchiladas for? For about thirty years. Who taught you how to make them? My mama. Clean the chile. You wash it, you rinse it. Take out the tails. And then you're going to put it to boil until it's tender. Cominos, garlic, powder, salt. Then I'm going to slice some onions when it's almost done. Get brown. And how do you know when the chiles are ready? It gets tender. Right now it's kind of hard. It's got to be real tender so it can blend better. The chile is almost done. So let's get the blender ready. You're going to throw some onions in there. Some salt. If you have a fresh garlic it's better. If you don't you can use powder. It's ready. Turn it off. And remember to rinse it because the chile has a lot of dirt. So it's nice and clean. You put water? How do you expect this chile to be? This is mild so it's not going to be that bad. What is this? This is lard. You put a little bit so you can fry your chile after you want. Wait, just dump it in. And you strained it? Yes, I strained it. That's it. The rest you throw it away. See your chile is already boiling so it's ready. You can get tortillas and just heat them up a little bit so they won't break. See how they blow a little bubble. That's when you're ready. This is the main ingredient that makes it so delicious. We're going to get some lard. Put them in the pan. Once it's melted it's ready. Get your tortilla. Put it in the chile. Two at a time is good. That way you can flip them. Make sure they're covered. In the middle get your cheese. You pour some on top the cheeks. And this my friend is how you top your enchiladas.