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| Enchiladas with Homemade Sauce |
Serves 4
You'll Need: 3 quarts water (reserve 1.5 cups after boiling peppers), 6 oz dried mild chile peppers (rinsed with stems and seeds removed), 1/4 white onion (diced), 2 Tbsp olive oil, 1/8 tsp kosher salt, 1-2 additional Tbsp olive oil, 12 corn tortillas, 1 cup shredded cheddar cheese, 1 cup crumbled cotija or feta cheese, 1/4 cup fresh cilantro (chopped) if desired for garnish.
How to Prepare: Rinse the dried chile peppers well. Remove the stems and shake the seeds out. AFTER HANDLING CHILE PODS, WASH HANDS VERY WELL. You can soak the chile pods overnight in water. Or, you can now add the chile pods to the pot of water, bring to a boil. Once boiling, cover with a lid and remove from heat. Allow to sit for 1 hour.
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| Add Chiles to Boiling Water |
The chile pods should be softened. Strain (but reserve 1.5 cups of the liquid). In a large saute pan, heat the 2 Tbsp olive oil and add the onions. Saute on medium heat until translucent (about 3-4 minutes). Transfer the onions and chile pods to a large heat safe blender. Add 1.5 cups of the poaching liquid and the salt. Blend together (in batches if necessary).
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| Enchilada Sauce after blended |
Transfer the blended mixture back to the large saute pan. Add an additional 1-2 Tbsp olive oil and heat the sauce through, while stirring to avoid burning. Using a
comal griddle or skillet, heat the tortillas through about 1-2 minutes per side, until they are warm and slightly crispy. Set aside in a
tortilla warmer (or on a plate under foil, to keep warm). To plate, place one tortilla on a plate, cover with sauce, sprinkle with cheese. Add another tortilla and do the same thing (with a total of 3 tortillas per plate. Garnish with fresh cilantro if desired. Enjoy!
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