Enchiladas Rojas
Enchiladas are great for lunchtime. Make 3 to 4 per person and serve garnished with chopped lettuce, radishes and olives.
Enchiladas Rojas
6 ancho or mulato chiles
1 pound (about 3 medium), peeled, seeded and chopped
2 onions, finely chopped
1 clove garlic, finely chopped
sprig of epazote
lard or peanut oil
salt
freshly ground pepper
pinch of sugar
1 cup of heavy cream
2 eggs, lightly beaten
6 chorizo sausages, skinned and chopped
½ cup shredded cheese, Monterey Jack or cheddar
24 small corn tortillas
Wash the chiles in cold water, remove the veins, stems and seeds; place in a bowl and soak them in hot water, about one cup, for about an hour.
Combine the prepared chiles, tomatoes, half the chopped onion, garlic, and epazote in the electric blender and blend, a small amount at a time, to a smooth puree. Heat 2 tablespoons of lard in a skillet and add the puree. Cook over medium heat for 5 minutes, stirring constantly. Season to taste with salt, pepper and sugar. Stir in the eggs and cream, then remove from the heat. Set the sauce aside.
Heat 1 tablespoon of lard or oil in a skillet, add the chorizo and cook until lightly browned. Drain fat. Mix the sausages with a little of the sauce mixture and 1/3 of the grated cheese.
Heat 3 tablespoons of lard in a skillet. Dip the cold tortillas, one by one, in the chile sauce and then fry on both sides in the hot lard for a few seconds, until limp. Add a little bit of sausage mixture on each tortilla then roll them up and place them in a dish that can go into the oven. When all the tortillas are filled and rolled, sprinkle with the remaining cheese and chopped onion. Pour the remaining sauce over all of the enchiladas and place into a preheated oven at 350 F until heated through, about 20 minutes.
Serves 6 to 8
