Enchiladas de Chile Ajo

By WisconsinMike

Oaxacan red chile enchiladas

Ingredients

• 3 oz. dried guajillo chiles
• 8 cloves garlic, peeled
• 6 plum tomatoes, cored
• 2 serrano chiles, stemmed
• 1/2 large white onion, cut into 1/2" slices, plus 1 medium white onion, minced
• 1 C. plus 1 T. canola oil
• 2 C. chicken stock
• 1 t. dried oregano
• 1 t. dried thyme
• 1/4 t. fresh ground pepper
• 1/4 stale bolillo or 1 slice stale sandwich bread, toasted and crumbled
• 1/4 C. finely chopped piloncillo or backed brown sugar
• 2 T. fresh lime juice
• Kosher salt to taste
• 18-6 " corn tortillas
• 1 1/2 C. shredded cooked chicken
• 3/4 C. crumbled cotija cheese plus more to garnish
• Sliced white onion rings and cilantro leaves for garnish

Preparation

Step 1

1. Heat a 12" skillet over high heat, and add chiles. Cook, turning once, until lightly toasted, about 2 minutes. Transfer to a bowl and cover with 3 C. boiling water, let sit until soft, about 20 minutes. Drain chiles, reserve soaking liquid, and remove stems and seeds. Transfer chiles to a blender along with 1 1/2 C. of the soaking liquid; puree until smooth, and set chile puree aside.

2. Return skillet to high heat, and add garlic, tomatoes, chiles, and large onion slices. Cook, turning as needed, until vegetables are lightly charred all over, about 8 minutes for the garlic, 14 minutes for the tomatoes, chiles, and onion slices. Transfer the vegetables to a bowl and let cool. Return skillet to high heat and add 1 T. of oil; add chile puree, and fry, stirring constantly, until thickened to a paste, about 12 minutes. Return paste to a blender along with the vegetables, stock, oregano, thyme, pepper, and bread; puree until smooth, at least 2 minutes. Pour through a fine mesh strainer into skillet, and return skillet to a medium-high heat; bring to a boil, and then reduce heat to medium-low, and cook until slightly reduced, about 6 minutes. Stir in sugar and juice, season with salt; and keep enchilada sauce warm in the skillet.

3. Heat remaining oil in a 12" skillet over medium-high heat. Working in batches, grasp tortillas with tongs and fry in oil until pliable, about 1 minute. Transfer tortillas to skillet with enchilada sauce, and toss to coat in sauce, then place on a work surface. Divide chicken, cheese, and minced onion among tortillas, and roll each tortilla around chicken to form tight rolls. To serve, transfer enchiladas to a large serving platter, and sprinkle with more cheese, onion rings, and cilantro.