Enchiladas del Suelo (Sinaloa Style Enchiladas)Enchiladas del Suelo (Sinaloa Style Enchiladas)

Yields 12 enchiladas / Serves 4

This recipe illustrates the wonderful balance between vegetables and meat so often found in Mexican dishes.

INGREDIENTS

For the sauce:

  3 ancho chiles (45 grams), cleaned, destemmed, deseeded, and dry roasted (see page 58)

  ¼ cup (35 grams) white onion, chopped

  1 medium clove garlic, peeled and crushed

  2 tablespoons (30 ml) vegetable oil

  1 teaspoon (5 ml) white vinegar

  Sea salt to taste

For the filling:

  10 ounces (283 grams) chorizo

  6 green onions (about 25 grams), some green part included, thinly sliced

  1 cup (200 grams) tomatoes, peeled, deseeded, and diced

  ¾ cup (90 grams) queso fresco, crumbled

For the assembly:

  12 corn tortillas

  Vegetable oil as needed for softening tortillas

For the garnish:

  Avocado slices

  Lime juice, to sprinkle on avocados

  ¾ cup (178 ml) crema Mexicana

  1 cucumber, peeled, seeded, and diced

  6 radishes, sliced into rounds

  Shredded romaine lettuce

  ½ cup (60 grams) queso fresco, crumbled

  Cebolla Encurtida (see page 82)

Recommended accompaniment:

  Refried pinto beans (see page 63)

DIRECTIONS

Start with the sauce:

  Place the ancho chiles in a small pan over medium heat, cover with water, and simmer for 10–15 minutes, or until softened.

  Place the chiles, onion, and garlic in a blender and process to a purée, adding water as needed to achieve a medium sauce consistency. Pass through a medium-mesh strainer and set aside.

  Place 2 tablespoons (30 ml) vegetable oil in a saucepan over medium heat.

  When hot, add the chile purée and cook, stirring occasionally, until the sauce thickens slightly. Add vinegar and salt to taste. Add water as needed to attain a medium sauce consistency.

  Cover, set aside, and keep warm.

Prepare the filling:

  Place a heavy skillet over medium-high heat.

  When the skillet is hot, remove the casing from the chorizo and add it to the pan, breaking it up with a wooden spoon.

  Cook until crisply browned. Cover, set aside, and keep warm.

  Mix the green onion, tomatoes, and queso fresco together and set aside.

Assemble the enchiladas:

  Sprinkle avocado slices with lime juice to prevent browning.

  Have remaining garnishes 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 warm sauce.

  Fill the lower half with 2 tablespoons chorizo and a generous amount of green onion, tomato, and cheese mixture. Fold in half and place on warm individual plate, 3 enchiladas per serving.

  When the enchiladas have been plated, garnish with crema Mexicana, cucumber, avocado slices, radish, cebolla encurtida, and queso fresco.