Enchiladas. Well what else tops a yummy tortilla dipped in chili sauce, then shallow fried and stuffed with cheesy goodness. In the state of Michoacán, this recipe is their typical enchilada. As well as in the state of Guanajuato, where my grandmother grew up There these are called Enchiladas Mineras or Miner’s Enchiladas- a name well put after Guanajuato is known for their silver mines. My other side of the family is from Jalisco and we make them very similar, but not with carrots. Honestly, enchilada recipes range from region to region. Even within the same region, families do them according to their liking. Veer further down into Oaxaca and they use mole as thier wet sauce. So honestly, there is not right or perfect way. Only your way! The recipe might seem tedious and will be messy, but with proper preparation, it becomes a labor of love. The first three steps can be done the night before or in the morning hours.
Trust me when I say that the outcome is worth it.
Ingredients:
4 ounces of guajillo chiles, stems removed
4-8 árbol chiles, your taste buds
5-8 garlic gloves, again it’s your taste buds
1/2 onion, quartered
1 tsp of oregano
1/2 tsp ground cumin
1/2 tsp of ground cloves
1/2 tsp peppercorns
2 allspice peppercorns
36 cold tortillas
3 lbs of chicken drumsticks
All purpose seasoning
Oil
El Mexicano Crema (sour cream)
1/2 a package of Queso Fresco, crumbled
1 cup of shredded Queso Quesadilla or Monterrey Jack
1/2 small onion finely diced
1 3 large potatoes, peeled and diced
3 large carrots, peeled and diced
3 dozen tortillas
In a deep pot, add 2 tbs of oil. Add the chiles, garlic, and onion and quickly stir. Add enough water to submerge ingredients, cover and low boil until chiles are soft.
Blend chiles and spices until smooth about two minutes. Pass the sauce through a sieve or strainer. The skin of the guajillo chiles are tough and won’t blend, so leaving them out makes for a smoother sauce.
In a deep pan, place chicken evenly and cover with water. Place lid and medium boil until chicken is cooked. Remove chicken and save the broth for any future recipes. Add 2 TBs of chile sauce. Mix and set aside.
In another pot bring water to boil. Season with salt and cook potatoes and carrots until slightly soft. About 12 minutes. Drain and set aside.
In a deep pan heat 1 cup of oil to medium. Pan fry the chicken until all sides are brown. Remove and place in a dish. Strain the oil. In the same dish add a couple tablespoon of that oil and slightly brown the carrots and potatoes or until they are completely cooked.
In a small bowl combine cheeses and onion. This will be the filling.
Time to bring this together. In griddle place a few tables of the infused oil and heat to medium. Dip a cold tortilla into the chili sauce and fry. Flip and add about 3 Tbs of cheese filling and 3 Tbs of potato and carrot mixture. Fold the tortilla over. Remove from griddle.
To serve place three enchiladas. Sprinkle a bit more of the vegetables on top. Drizzle sour cream and top with some queso fresco and micro greens. Add one or two drumsticks on the side.
I hope you enjoy this recipe!
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