Enchiladas de PulqueEnchiladas de Pulque

Yields 12 enchiladas / Serves 4

Pulque is a traditional Mexican fermented beverage made from the sap of various species of agave, or maguey. It is milky, slightly viscous, and foamy with a somewhat sour, yeasty taste. Mexican dark beer is an acceptable substitute.

INGREDIENTS

For the sauce:

  2 ancho chiles, cleaned, destemmed, deseeded, and dry roasted (see page 58)

  1 mulato chile, cleaned, destemmed, deseeded, and dry roasted

  1 pasilla chile, cleaned, destemmed, deseeded, and dry roasted

  ½ medium white onion, dry roasted (see page 59)

  2 cloves garlic, dry roasted

  5 Roma tomatoes, dry roasted

  1 whole clove

  ½ cup (60 grams) queso fresco, crumbled

  ¼ cup (59 ml) crema Mexicana

  Black pepper to taste

   cup (79 ml) vegetable oil

  ¾ cup (178 ml) pulque or a dark beer such as Negro Modelo

  Pinch of baking soda

  Kosher salt to taste

  Sugar to taste

For the filling:

  1 cup (120 grams) queso fresco, crumbled

  ¼ cup (35 grams) onion, minced

For the assembly:

  12 corn tortillas

  Vegetable oil as needed for softening tortillas

For the garnish:

  ½ cup (60 grams) queso fresco, crumbled

  ¼ medium white onion, peeled and minced

  Shredded iceberg lettuce

  Sliced radishes

DIRECTIONS

Start with the sauce:

  Place the prepared ancho, mulato, and pasilla chiles in a bowl and cover with hot water. Soak until soft, about 10 minutes.

  Dry roast the onion, tomatoes, and garlic on an unoiled comal or iron griddle set over medium-high heat. Peel the garlic after roasting.

  Drain the chiles and discard the soaking liquid. Place in a blender along with the dry roasted onion, tomatoes, and garlic, and the clove, queso fresco, crema Mexicana, and black pepper.

  Add enough water to process and blend until smooth. Strain the sauce through a medium-mesh strainer.

  Heat cup (79 ml) oil in a medium Dutch oven over medium-low heat and add the sauce. Cook, stirring occasionally, until it thickens slightly.

  Stir in the baking soda and pulque or beer. Continue simmering until the sauce reduces to a medium consistency.

  Season with salt and sugar to taste. Cover, set aside, and keep warm.

Assemble the enchiladas:

  Have the filling and garnish ingredients ready 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 the oil and fry for a few seconds, just long enough to soften. Drain on paper towels.

  Dip a softened tortilla in the sauce.

  Place 2 tablespoons queso fresco and a sprinkle of onion on the lower third of a tortilla, roll, and place on a warm individual plate, 3 enchiladas per serving, or on a warmed serving platter large enough to accommodate enchiladas in a single layer.

  When the enchiladas are plated, cover with the remaining sauce.

  Garnish with queso fresco, onion, lettuce, and radishes.