Enchiladas CallejerasEnchiladas Callejeras

Yields 12 enchiladas / Serves 4

INGREDIENTS

For the sauce:

  4 guajillo chiles or chiles de árbol, destemmed, deveined, deseeded, and dry roasted (see page 58)

  10 ancho chiles, destemmed, deveined, deseeded, and dry roasted

  1 medium white or yellow onion, peeled and coarsely chopped

  4 cloves garlic, peeled

  2 tablespoons (18 grams) kosher salt

  1 cup (237 ml) olive oil

For the filling:

  3 cups (390 grams) poached and shredded chicken (see page 70)

For the chorizo/vegetable topping:

  8 ounces (227 grams) chorizo

  1 large Yukon Gold potato, peeled, medium dice, and simmered until barely tender, 5–7 minutes

  1 large carrot, peeled, medium dice, and simmered until barely tender, 5–7 minutes

  ½ cup (65 grams) frozen green peas, defrosted

For the assembly:

  12 corn tortillas, preferably a day old

For the garnishes:

  Crema Mexicana

  Queso fresco

  Avocado slices

  Jalapeño en escabeche (pickled)

DIRECTIONS

Start with the sauce:

  Place chiles, onion, garlic, salt, and 4 cups (1 liter) hot water in a blender.

  Let sit for 5 minutes to soften chiles.

  Blend at medium speed into a smooth purée.

  With the blender running, add the olive oil in a slow steady stream and process until emulsified.

  Strain the sauce into a wide sauté pan over medium heat.

  Warm through, taste, and adjust seasoning. Cover and set aside.

Prepare the chorizo/vegetable topping:

  Remove the casing and crumble the chorizo into a large sauté pan over medium-high heat.

  Cook, stirring frequently to break up the chorizo, until it begins to brown, about 5 minutes.

  Add the potatoes and carrots and gently stir to combine. Cook, gently stirring occasionally, until the edges of the potatoes barely begin to brown.

  Remove from heat, stir in the peas, cover, and keep warm.

Assemble the enchiladas:

  Gently warm the shredded chicken. Have the topping and garnishes ready and at hand.

  Warm 4 individual serving plates.

  Heat a 9-inch (23 cm) nonstick sauté pan over medium-high heat. (The pan with sauce should be nearby.)

  Dip each tortilla in the sauce, making sure it’s well coated, place in hot sauté pan, and quickly sear for about 3 seconds per side—just long enough for the sauce to begin to caramelize.

  Place 2 tablespoons shredded chicken on the tortilla, fold in half, and place on an individual serving plate.

  Wipe the sauté pan with a paper towel and reheat.

  Repeat the process with the remaining tortillas, slightly overlapping the enchiladas on serving plates, 3 per serving.

  When the enchiladas are plated, top with a drizzle of crema Mexicana, followed by a generous scoop of the chorizo/vegetable mixture and a sprinkle of queso fresco.

  Place the avocado slices and jalapeños en escabeche to the side of the enchiladas.