Enchiladas RegiasEnchiladas Regias

Yields 12 enchiladas / Serves 4

Regias means “regal,” and these enchiladas live up to their name, with a rich filling of chorizo and shredded pork, enrobed with a fragrantly spiced ancho chile sauce, and garnished with olives, capers, onions, and cheese.

INGREDIENTS

For the sauce:

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

  ¼ medium white onion, peeled and roughly chopped

  2 jalapeños en escabeche (pickled), halved

  1 sprig thyme

  1 sprig parsley

  Pinch of fresh nutmeg

  Pinch of ground coriander

  ¼ teaspoon ground canela (Mexican cinnamon)

  2 whole black peppercorns

  Pork cooking liquid (about 1½ cups, 355 ml)

  2 tablespoons (30 grams) lard or vegetable oil for frying

  Kosher salt to taste

For the filling:

  2 tablespoons (30 grams) lard or vegetable oil

  3 ounces (85 grams) chorizo

  9 ounces (255 grams) pork shoulder, cooked and shredded (see page 71), cooking liquid reserved for the sauce

For the assembly:

  12 corn tortillas

  Lard or vegetable oil as needed for softening tortillas

For the garnish:

  ½ medium white onion, peeled and thinly sliced

  ¼ cup (30 grams) queso fresco, crumbled

  ¼ cup (56 grams) pitted green olives

  ¼ cup (56 grams) capers, drained

DIRECTIONS

  Have the shredded pork and reserved cooking liquid at hand.

Start with the sauce:

  Place the prepared dry roasted ancho chiles in a bowl and cover with hot water. Soak until softened, about 10 minutes. Drain and discard the soaking liquid.

  Place the softened chiles in a blender along with the onion, jalapeños, thyme, parsley, nutmeg, coriander, canela, peppercorns, and enough pork cooking liquid or fresh water to process (about 1½ cups, 355 ml). Blend until smooth and strain through a medium-mesh strainer.

  Place 2 tablespoons (30 grams) lard or oil in a saucepan over medium heat.

  Add the blended chile mixture and fry until the sauce darkens slightly.

  Thin the sauce as needed with additional pork cooking liquid or water to achieve a light sauce consistency.

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

Prepare the filling:

  Place 2 tablespoons (30 grams) lard or oil in a heavy skillet over medium-high heat. Remove the casing and add the chorizo, breaking it up with a spoon. Continue stirring and sautéing until it is cooked through.

  Mix the shredded pork with the chorizo. Heat through, cover, and keep warm.

Assemble the enchiladas:

  Add lard or 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.

  Place 2 tablespoons chorizo/pork mixture on the bottom third of the tortilla, roll loosely, and place on a warm individual plate, 3 per serving, or on a warm platter large enough to accommodate the enchiladas in a single layer.

  When the enchiladas have been plated, cover with the remaining sauce and garnish with thinly sliced onion, queso fresco, olives, and capers.