The enchiladas I found in Mexico were a totally different experience from the ones we find in the U.S. that are topped with cheese then baked. Instead, these are all about simple assemble with a smokey and complex sauce.
Ethan Chlebowski
Ingredients
Enchilada sauce
- ancho peppers3-4
- chipotles in adobo3-4
- garlic2-3 cloves
- onions1/4
- wateras needed
- salta sprinkle
Enchilada components
- chicken breasts2~1 lb / 450 g
- bay leaves2
- onions1/4
- epazote leavesa handful
- corn tortillas6-10
- cooking oil
For serving
- cotija cheese
- crema
- pickled onions
- radishes, thinly sliced
Method
Step 1: Simmer the chicken
Place a pot of water on medium heat. Add a large pinch of salt, 1/4 of the onion, the epazote leaves, and the chicken breast. Let it for 20-25 minutes until the chicken is cooked through.
After cooking, allow the chicken to rest for 10 minutes. Then shred it and set it aside.
Step 2: Blend the sauce
In the meantime, remove the seeds and stems from the dried chiles. Optionally, you can the chiles on a cast iron pan. Add the chiles to a small pot of water and for 10 minutes or until they become soft. Afterward, set them aside without draining the water.
In a blender, combine the hydrated chiles, garlic, another 1/4 piece of onion, and some of the chile water. Blend these ingredients until you achieve a smooth consistency. Add more water as necessary to ensure the sauce is fairly thin.
Step 3: Fry the sauce & the tortillas
In a pan over medium heat, add enough oil to cover the base. Add the sauce and reduce the heat to low. the sauce for 10 minutes.
In a separate pan, heat about an inch of oil. Lightly the tortillas on both sides until they just start to firm up.
Step 4: Serve & enjoy
Coat the fried tortillas in hot sauce, fill with chicken, and place them on a platter.
When serving, top the enchiladas with extra sauce and garnish with crema, cotija cheese, pickled onion, sliced radish, or any other toppings of your choice. Enjoy.
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