While the term ‘enchiladas’ covers a wide range of flavour combinations with infinite permutations of stuffings and toppings, this version uses Guajillo chillies for a beautifully smoky flavour and sweet heat, which combines perfectly with cinnamon and cumin – the ultimate Mexican comfort food.
Ingredients
½ stick of cinnamon
½ tbsp of oregano
½ tbsp of cumin
2 Roma tomatoes
¼ white onion
3 cloves of garlic, peeled
10 dried guajillo chillies
300ml vegetable stock
Salt and pepper
1L of cold water
4 chicken legs
1 small bunch of coriander
1 small bunch of mint
1 white onion
2 white potatoes, peeled and chopped into small cubes
2 carrots, peeled and chopped into small cubes
4 tbsp of vegetable oil
350g ranchero cheese, crumbled
16 fresh corn tortillas
1 small romaine lettuce, thinly sliced
A jar of pickled jalapeño peppers
200ml sour cream
Method
1.
If possible, make the sauce one day in advance. Soak the guajillo chillies in hot water for 20–30 minutes to rehydrate before use, removing them when they become pliable.
2.
In a dry pan, toast the cinnamon, oregano and cumin until fragrant. Remove and leave to cool.
3.
In the same dry pan add the tomatoes, onion and 2 cloves of garlic and cook until charred on the outside. Once cooled, add them to a blender with the toasted spices, guajillo chillies, vegetable stock and seasoning to taste. Blend well, strain and let cool.
4.
For the chicken, place the liter of water, chicken legs, coriander, mint, half the onion, remaining clove of garlic and 1 teaspoon of salt in a pot and bring to the boil. Simmer for 45 minutes at a medium heat and leave to cool. Once cool, remove the chicken legs and shred the meat off the bone with a fork.
5.
In a large pan, add 2 tablespoons of the oil and sauté the potatoes and carrots until lightly browned in the hot oil and set aside.
6.
Finely chop the remaining half of the white onion. In a small bowl, mix the cheese and the onion and set aside.
7.
Heat the remaining 2 tablespoons of oil in a large frying pan and once hot, dip a tortilla into the guajillo sauce and fry for just a few seconds on each side.
8.
Once fried, add the cheese and onion mixture and roll it up like a cigar. Repeat the process until you have filled all of the tortillas.
9.
Once the tortillas are all filled, add the chicken into the same pan to sauté in the oil until golden.
10.
Top the enchiladas with lettuce, potatoes, carrots, cheese, sour cream and the chicken.
11.
Serve the dish with pickled jalapeños and sour cream.
