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Today we're going to make enchiladas with red chile sauce. For the sauce we'll need
about fifteen guajillo chiles. With scissors, cut off the stems and make a slit to expose the seeds,
discarding them to remove any potential bitterness.
Guajillo chiles are very mild, so there's no danger of going overboard.
I'm also going to add an ancho chile for its complex, raisiny aroma, which I'm quite fond of.
Finally, three or four chiles de árbol, which really pack a punch; I'm a spice fanatic, but if you're not, leave them out.
Cover the chiles with water and boil them for five minutes.
Then turn off the heat, and in a separate container put several cloves of garlic
and a small handfull of dried oregano.
Add the drained, rehydrated chiles and cover with two cups of fresh water, since the cooking water may contain grit.
Purée the mixture, season with salt, and pass through a fine sieve to remove skins and stray seeds.
Heat a few spoonfuls of olive oil in the same saucepan (or ideally a large skillet) and "fry" the sauce for a few minutes,
adjusting the flavor with honey and vinegar, to taste. Our sauce is now ready!
Spread a layer of sauce in a baking dish. Place a corn tortilla on a clean work surface.
I'm adding some salsa verde I had on hand as well as some leftover chicken. Obviously this dish is an excellent use for leftovers.
Next, some very tasty grilled onions and bell peppers,
and finally, some grated cheese.
We roll up our tortilla and place it into our dish seam-side-down to prevent spillage.
Following the same procedure, make as many enchiladas as you please and cover the whole lot with sauce.
Whatever sauce remains will keep well in the fridge and can lend itself to numerous tasty applications. Sprinkle the enchiladas with more cheese;
this is a blend of Mexican cheeses, but any mild cheese that melts will do.
You can keep these bad boys in the fridge until you're ready to cook them. To finish them off, cover with aluminum foil
and bake at 350º F (180º C) for thirty minutes or until they turn out looking like this:
bubbly and delicious. I hope you'll give this a try!