Enchiladas TapatiasEnchiladas Tapatias

Yields 12 enchiladas / Serves 4

A Tapatío is someone from Guadalajara, the second most populous city in Mexico. According to authors Guadalupe Rivera and Marie-Pierre Colle, Frida Kahlo and Diego Rivera served a version of this traditional recipe at one of their many dinner parties in Mexico City during the 1940s.

The onion and garlic are sautéed separately from the chiles to add texture to the sauce.

INGREDIENTS

For the sauce:

  10 ancho chiles (150 grams), cleaned, destemmed, deseeded, and dry roasted (see page 58)

  2 tablespoons (30 ml) vegetable oil

  ½ large white onion, peeled and finely diced

  2 small cloves garlic, peeled and minced

  Kosher salt to taste

  Pinch of sugar (optional)

For the filling:

  2 chicken breasts (each 8 ounces, 227 grams), bone in and skin on, poached and shredded (see page 70)

For the assembly:

  12 tortillas

  Vegetable oil as needed for softening tortillas

For the garnish:

  ½ cup (118 ml) crema Mexicana

  ½ pound (227 grams) queso añejo, crumbled

DIRECTIONS

Start with the sauce:

  Place the prepared chiles in a bowl and cover with hot water until softened, about 10 minutes.

  Drain the chiles and discard the soaking liquid.

  Place the chiles in a blender along with enough water to process (about 3 cups, 710 ml), and blend at medium speed until smooth.

  Strain the sauce through a medium-mesh strainer and set aside.

  Heat 2 tablespoons (30 ml) oil in a sauté pan over medium heat. Add the onion and cook until translucent but not brown, 3–5 minutes. Add the garlic and sauté for 1 additional minute.

  Add the chile purée to the saucepan. Cook about 10 minutes, stirring occasionally. Skim any oil that rises to the surface.

  Taste and season with salt and a pinch of sugar, if needed.

  Set aside and keep warm.

Assemble the enchiladas:

  The shredded chicken should be warm and at hand.

  Pour oil to a depth of ½ inch (12 mm) in a heavy skillet over medium-high heat. Heat to low frying temperature, about 300°F (150°C).

  Place each tortilla in oil and fry for a few seconds, just long enough to soften. Drain on paper towels.

  Fill the lower third of a tortilla with 2 tablespoons shredded chicken, roll, and place on a warm individual serving plate, 3 per serving, or on a warm serving platter large enough to accommodate the enchiladas in a single layer.

  When the enchiladas are plated, pour the remaining sauce over the top.

  Drizzle with crema Mexicana and garnish with queso añejo.