These are the best enchiladas I’ve ever had. The flavor of this chili sauce is phenomenal! I had a craving for real Mexican food and decided to give a recipe I saw on YouTube a try. Sometimes I end up regretting that but not this time.
This enchilada is called “Echiladas Rojas Montadas”. This dish comes from Northern Mexico and if you’re from Texas or New Mexico you might be familiar with it. I hadn’t seen a stacked version with an egg on top but wow, oh wow, how absolutely delicious. No wonder some folks say they eat the leftovers for breakfast.
The sauce is a little time consuming but very worth it. I made extra and froze it.
Tip, make sure your dried chilis are fresh. They should be glossy, somewhat pliable and aromatic. I got mine on Amazon.
RECIPE
Chili Enchilada Sauce
Makes approx, 6oz concentrated sauce that requires stock or water to thin to proper consistency.
8-10 (25-30g) guaillo chiles (if small use 10)
1-2 (15g) ancho chiles
1-2 garlic cloves (I used 1 doret frozen crushed garlic cube)
1/2-1 tsp table salt (I used 1/2 tsp)
1/2 - 1 tsp Mexican oregano (I used 1 tsp)
1/4 tsp onion powder
1/4 tsp sugar
1/12 wedge (11g) Ibarra Chocolate
1-3 cups water
1/2 tbs neutral oil
Chicken
2 chicken breasts (I used 5 oz chicken tenderloins which was enough for a 3 tier stack of enhiladas)
3 1/2 cups water
1 tbs chicken bouillon
1/4 onion, sliced
1 bay leaf
2 allspice berries
1 whole clove
For the Enchilada Sauce:
- Deseed chiles. Soak in hot water for 10 mins. Use 1-2 ramekins to keep the chiles submerged. Stir after 5 minutes to ensure even steeping.
- To a blender add chiles, garlic, salt (start with half amount), onion powder, sugar and chocolate (if your blender isn’t high power, take a little of the chili soaking liquid and add it and the chocolate to a microwaveable safe bowl, warm in microwave until softened). Add 1 cup chili soaking water and blend until smooth. Add more chili water if blender needs help. Reserve remaining chili water because you might need it later.
- Warm a saucepan over medium heat. Add oil and sieve the blended chilis into the pot. Use a whisk to push sieve chili mixture into pot. Add half the Mexican oregano. Cook 8-10 minutes and taste for seasoning. Add more salt, garlic and oregano if needed. If sauce is too thick, add more of the steeping liquid. If run out of steeping liquid add water.
For the chicken:
- Add chicken to slow cooker and season with Kosher salt. Add everything else to a slow cooker. The liquid should cover the chicken. Add more water if your chicken isn’t submerged. Cover, cook on low for 2-2/12 hours or until chicken is tender.
- Shred chicken. Strain broth. Drizzle some broth over the chicken so it stays juicy when reheating. Reserve the remaining broth and use to thin out enchilada red sauce or reserve for other culinary endeavors.
To assemble enchiladas:
- Fry tortillas in oil. Set aside.
- Warm the enchilada sauce. Use some chicken stock to loosen the sauce so that it’s the consistency of heavy cream. Dip fried tortilla into sauce and add to a plate. Sprinkle on some shredded cheese (I used a Mexican blend but chihuahua cheese is traditional). Top with some chicken, a sprinkle of chopped onion and repeat with another layer. For the top layer: dip in enchilada sauce and put on top of your stack. Garnish with chopped onions, a little grated cheese (I used Parmesan, not traditional but it was tasty) and some Mexican crema.
- Fry an egg and add to top of enchilada stack.
- Now go and enjoy!
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