Recipe: Enchiladas del Portal

Step 1 / 11

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.

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In a dry pan, toast the cinnamon, oregano and cumin until fragrant. Remove and leave to cool.

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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.

Step 4 / 11

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.

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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.

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Finely chop the remaining half of the white onion. In a small bowl, mix the cheese and the onion and set aside.

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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.

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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.

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Once the tortillas are all filled, add the chicken into the same pan to sauté in the oil until golden.

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Top the enchiladas with lettuce, potatoes, carrots, cheese, sour cream and the chicken.

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Serve the dish with pickled jalapeños and sour cream.