We recently spent two and a half weeks in Mexico where I spent a good deal of time watching the housekeeper cook. She used to run a restaurant from her home and one of her specialties is a dish called chilaquiles. It’s fried corn tortilla strips steeped in a red chile sauce. I thought the sauce would transfer well to an enchilada dish. I made a few twists and it turned out almost as well as Moña’s in Mexico. I wasn’t able to find the exact same dried chiles she used, but I used the kind from the Hispanic food section of the grocery store and it worked just great. Add in a little bit of slow-cooked beef, some rice, black beans and cheese and you’ve got yourself some amazing enchiladas.
Oh, and if you’re totally lazy, you could buy the sauce and just follow the enchilada recipe below. That’s what I did to obtain this pathetic photo. Trust me, it’s waaaaay tastier than it looks.
3 plum tomatoes
4 medium-sized dried red chiles
3 cups water
2 cloves garlic
2 Tbs. olive oil
1/2 onion, chopped fine
3 Tbs. flour
2 cups chicken stock
1 Tbs. chile powder
salt to taste
1 Tbs. chiles in adobo sauce, chopped finely
Break the tops off the dried chiles and toss as many of the seeds as you can. Bring the water, tomatoes and chiles to a boil in a saucepan. Boil for 10 minutes. Turn off the heat, cover and let sit for 20 minutes.
Place one clove of garlic in a blender. With a slotted spoon, add the tomatoes and chiles, cover the blender and start blending. Slowly add the water from the saucepan and blend on high for a minute or so.
Mince the remaining clove of garlic. Heat olive oil in a large saute pan. Add the onion and garlic and cook till onions are tender, about 5 minutes. Add the flour and mix into a paste. Cook over medium heat for a couple of minutes.
Turn down the heat and add the blended mixture, chicken stock, chile powder, chiles in adobo sauce and salt. Bring to a simmer, turn to low and let bubble for 10 minutes or so. The sauce will be thinner than gravy.