The finish on these enchiladas is more authentic than their melted-cheese-topped brethren--crumbled queso fresco, diced white onion, and pickled jalapeño slices finish off this earthy, fragrantly spiced dish.
- Total Time:
- Yield: Makes 12
Photography: Bryan Gardner
Source: Martha Stewart Living, February 2016
- 3 ancho chiles (about 2 ounces total)
- 1/8 teaspoon ground cinnamon
- 1 whole clove, crushed
- 1/8 teaspoon dried oregano, preferably Mexican
- 2 teaspoons fresh thyme leaves
- 3 black peppercorns, crushed
- 1 tablespoon sesame seeds, toasted
- 1/4 cup unsalted roasted peanuts
- 1/2 cup diced white onion, plus more for serving
- 1/4 cup plus 2 tablespoons safflower oil
- Coarse salt
- 12 corn tortillas (6-inch)
- 1 recipe Carnitas for Enchiladas Rojas, kept warm
- Crumbled queso fresco, sliced pickled jalapeno, and fresh cilantro leaves, for serving
Toast chiles in a dry medium skillet over medium-high until fragrant and blistered, 1 to 2 minutes a side. Wipe skillet clean. Remove and discard chile stems and seeds; transfer chiles to a bowl. Cover with 3 cups hot water and let soak 15 minutes. Remove chiles, reserving liquid.
Blend chiles, cinnamon, clove, oregano, thyme, peppercorns, sesame seeds, peanuts, onion, and 1 1/2 cups reserved liquid until smooth. Heat 2 tablespoons oil in skillet over medium-high. Add sauce and cook, stirring constantly, until thickened, 5 minutes. Add 1 cup reserved liquid; bring to a boil. Season with salt; keep warm.
Heat 1 tablespoon oil in another skillet over medium. Gently fry tortillas one at a time, using 1 tablespoon oil for every 3 tortillas, until pliable, about 30 seconds a side. Remove each with tongs, letting oil drip back into skillet, and dip into sauce, turning to fully coat. Transfer to a plate.
Place a heaping 1/4 cup carnitas in center of a tortilla. Roll tightly and place, seam-side down, in a 9-by-13-inch baking dish. Repeat with remaining tortillas, arranging them in dish in 2 rows. Pour remaining sauce over enchiladas. Top with queso fresco, onion, jalapeno, and cilantro; serve.