Enchiladas RioverdensesEnchiladas Rioverdenses

Yields 12 enchiladas / Serves 4

In this recipe, chiles are mixed into the tortilla dough, making the enchiladas a beautiful brick red color. Homemade refried beans are best, but canned refried beans may be substituted if in a hurry.

INGREDIENTS

For the tortillas:

  2 ancho chiles (30 grams), cleaned, destemmed, deseeded, and soaked in water to soften (see note)

  1 pound (454 grams) corn masa dough

For the filling:

  2 tablespoons (30 grams) lard or vegetable oil

  8 ounces (227 grams) chorizo

  ½ medium white onion, peeled and chopped

  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

  1 cup (260 grams) refried pinto beans (see page 63)

  Kosher salt and pepper to taste

For the assembly:

  Lard or vegetable oil as needed for softening tortillas

For the garnish:

  ½ cup (118 ml) Roasted Tomato Salsa, room temperature (see page 80)

  ½ cup (100 grams) tomato, diced

  1 avocado, peeled, pitted, and sliced

  ½ cup (60 grams) queso fresco, crumbled

  Sliced jalapeños en escabeche (pickled)

Recommended accompaniment:

  Pickled pigs feet or pork skin

DIRECTIONS

Start with the tortillas:

  Place the prepared ancho chiles in a blender with just enough water to process.

  Thoroughly knead the chile purée into masa dough. (If the resulting dough is too sticky, add corn masa flour, 1 tablespoon at a time, until the dough is workable.)

  Divide into 12 equal portions and make the tortillas (see page 53).

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.

  Add the onion and sauté for 2 minutes.

  Add the potato and carrots and continue to sauté, stirring occasionally, until vegetables are lightly browned and fully tender. Season with salt and pepper to taste, cover, set aside, and keep warm.

  Warm the refried beans, cover, set aside, and keep warm.

Assemble the enchiladas:

  Have the garnishes ready and at hand.

  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.

  Spread 1 tablespoon refried beans on half of a softened tortilla, followed by 2 tablespoons chorizo/vegetable mixture. Fold in half and place, slightly overlapping, on a warm individual plate, 3 per serving.

  When the enchiladas have been plated, garnish with tomato, avocado, queso fresco, and jalapeños. Serve tomato salsa on the side along with (optional) pickled pigs feet or pork skin.

Notes: Chiles are not dry roasted for this recipe in order to preserve their color.

To make 1 pound (454 grams) chile/masa dough from dried masa, blend 1½ cups (210 grams) masa flour, 1¼ cups (296 ml) fresh water, and softened chiles (see page 53).

If using fresh masa, purée the softened chiles with just enough water to process.