Enchiladas

Yields 12 enchiladas / Serves 4

The topping for these enchiladas is as important as the filling. For a firmer texture, napa cabbage may be substituted for the traditional iceberg lettuce.

INGREDIENTS

For the sauce:

8 guajillo chiles, cleaned, destemmed, deseeded, and dry roasted (see page 58)

2 cloves garlic, peeled

½ medium white onion, peeled and halved

1 teaspoon (2 grams) cumin seeds, toasted and ground

2 tablespoons (30 ml) vegetable oil for frying

Kosher salt to taste

For the filling:

1 cup (120 grams) queso ranchero, grated (see note)

½ cup (70 grams) white onion, finely chopped

Kosher salt to taste

For the assembly:

12 tortillas

Vegetable oil as needed for frying

For the garnish:

Shredded iceberg lettuce or napa cabbage

1 large carrot, peeled, medium dice, and simmered until tender, 6–8 minutes

1 medium Yukon Gold potato, peeled, medium dice, and simmered until tender, 6–8 minutes

½ cup (60 grams) queso ranchero, grated

Jalapeños en escabeche (pickled), sliced

DIRECTIONS

Start with the sauce:

Place the prepared guajillo chiles in a bowl and cover with boiling water. Soak for 10 minutes, or until soft.

Drain and discard the soaking liquid. Place the chiles, garlic, onion, and cumin in a blender along with enough water to process, and purée until smooth. Strain through a medium-mesh strainer and set aside.

Place 2 tablespoons (30 ml) oil in a large sauté pan over medium heat.

When hot, add the strained sauce and cook, stirring occasionally, until slightly darker, about 15 minutes. If it is too thick, add a little water to attain a medium sauce consistency. Add salt to taste, cover, and set aside.

Prepare the filling:

Mix queso ranchero with onion, add salt to taste, and set aside.

Assemble the enchiladas:

Have the lettuce or cabbage, queso ranchero, and jalapeños en escabeche ready and at hand.

Place foil on the stove and backsplash to facilitate cleanup.

Pour ¼ inch (6 mm) oil into a heavy skillet over medium-high heat. Heat to medium frying temperature, about 350°F (177°C).

Place the potatoes in the sauté pan and cook until they begin to brown. Add the carrots and sauté for an additional 2 minutes (for garnish).

Remove the vegetables from pan, drain on paper towels, cover, and keep warm.

Lower the temperature of the oil to 300°F (150°C).

Dip a tortilla in sauce and fry for a few seconds on each side.

Drain on paper towels.

Stuff the bottom third of the tortilla with 2 tablespoons cheese/onion mixture.

Roll and place on a warm individual plate, 3 per serving, or on a warmed serving platter large enough to accommodate the enchiladas in a single layer.

Garnish with the lettuce or cabbage, carrots and potatoes, queso ranchero, and jalapeños en escabeche.

Note: Queso ranchero is a generic term for any fresh “ranch style” cheese. Queso fresco or queso blanco would work equally well.