Pancake-like Enchiladas from Sonora- Enchiladas de Chorro

Ingredients for Enchiladas de Chorro A few years ago, we honored Josefina Velasquez de Leon on our Days of the Dead celebrations.  It was then that I discovered this recipe from my native state of Sonora. The enchiladas a not only delicious but much easier to make buy lower in calories than traditional enchiladas where the tortillas are first fried, then dipped in a chile sauce, stuffed and either covered or sprinkled with cheese. Enchiladas de Chorro Pancake-like Enchiladas from Sonora 2 onions, finely chopped Juice of 3 limes ½ pound shredded cheddar cheese 1 teaspoon oregano, finely ground 5 tablespoons ground New Mexico or ancho chiles 1 cup home-rendered lard or vegetable oil 1 tablespoon flour 1 iceberg lettuce, finely shredded 2 cups masaharina ½ teaspoon baking powder 2 teaspoons salt 1 egg, lightly beaten Combine the onions with the juice of 2 limes and let rest for 2 hours. Combine the shredded cheese with the oregano and mix in the onion.  Set aside. Add 3 cups hot water to the powdered chile and let rest for 15 minutes, or until absorbed.  Heat 1 tablespoon lard until rippling and add the flour.  Cook, stirring, until golden.  Add the chile paste and salt to taste and bring to a boil. Lower heat and simmer c for 5 minutes.  Set aside. Mix the shredded lettuce with the juice of the remaining lime and set aside. Combine the masaharina with the baking powder and 1 teaspoon salt,  Add 2  cups warm water and the beaten egg.  You should have a batter about the thickness of pancake batter..  If not add more water.  Heat 3 tablespoons lard in a heavy-bottomed skillet and add about ½ cup of batter.  Fry the tortilla on both sides until lightly golden/  Transfer to a plate and cover to keep warm.  Repeat with the remaining batter until done, adding more lard as needed. When ready to serve, bring the chile sauce to a boil  Dip each tortilla into the sauce, transfer to a plate, top with shredded cheese mixture, and shredded lettuce and serve immediately.