Abuelita’s Authentic Enchiladas

(Anbunh Pho/Unsplash)

Abu Ene’s Enchiladas

Ingredients:

• ¼ cup water for boiling
• ¼ cup water for mixing
• 2 chiles guajillo with seeds removed
• ½ chile de árbol with seeds removed
• ½ clove garlic, minced
• 1 tsp. white vinegar
• Tortillas
• Vegetable oil or olive oil

For the filling:

• Boiled, shredded chicken
• Mashed potatoes made with salt

Toppings:

• Lettuce, thinly sliced
• Shredded cheese (if you’re in Jalisco, have your enchiladas with adobera cheese. Otherwise, use cotija or cheddar cheese)
• Radish slices
• Fresh crema

Instructions:

• In a small saucepan, heat the water for boiling. Once boiling, add in the chiles and lower the heat to medium. Let it boil for two minutes and then transfer to a blender with the other ¼ cup of water.
• Add the garlic, vinegar and salt to the blender and mix until you get a smooth consistency. Place the chile mix aside (on a plate is best) and reserve.
• Pour the oil into a hot frying pan, making sure it covers the whole surface. Keep the heat at low to medium.
• Meanwhile, dip your tortillas in the chile mix and fry them one by one in the pan, doing each side for a few seconds and then setting aside. Place 3–5 of the fried tortillas on each of the plates you’ll be using to serve.
• On the plates, add the filling of your choice to each tortilla and fold it over twice. Repeat until you have at least three enchiladas per plate.
• Garnish with the cheese, thinly sliced lettuce, a dollop of crema and a few radish slices before serving.

Abuelita’s tips:

You can add one raw egg to the chile mix if you want the dish to have more protein. The egg also helps the sauce and oil not to “jump” when you place the tortilla in the hot oil.

Be generous with the oil; it must coat the entire bottom of the pan. The tortilla must float in the oil to prevent it from sticking.