Name: Sonoran Enchiladas Recipe
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: Mexican
Ingredients: 10 dried guajillo chiles; 4 dried morita chiles; Boiling water (enough to cover chiles); 2 cups chicken broth (or vegetable broth for vegetarian); 2 tsp chicken bouillon (or vegetable bouillon for vegetarian); 2 tsp Mexican oregano; 1 tsp sugar; ½ onion, peeled and cut into wedges; 2 roma tomatoes, halved; 2 small garlic cloves, peeled; 1 drizzle olive oil; 2 tbsp tomato paste; 1 tbsp Mexican crema; 1 gold potato (small to medium sized, about 8 oz), peeled and boiled; 2 cups corn masa; 1 pinch salt; ⅓ cup queso fresco; ¾ cup warm chicken broth (or vegetable broth for vegetarian); Oil for frying (about 1 inch deep); Oaxaca cheese, to taste; Queso fresco, to taste; Mexican crema, to taste; Cilantro, chopped, to taste; Scallions, chopped, to taste; Iceberg lettuce, shredded, to taste; Radish, sliced, to taste; Lime wedges, to taste

Ingredients

10 dried guajillo chiles

4 dried morita chiles

Boiling water (enough to cover chiles)

2 cups chicken broth (or vegetable broth for vegetarian)

2 tsp chicken bouillon (or vegetable bouillon for vegetarian)

2 tsp Mexican oregano

1 tsp sugar

½ onion, peeled and cut into wedges

2 roma tomatoes, cut in half

2 small garlic cloves, peeled

1 drizzle olive oil

2 tbsp tomato paste

1 tbsp Mexican crema

1 gold potato (small to medium sized, about 8 oz)

2 cups corn masa

1 pinch salt

⅓ cup queso fresco

¾ cup warm chicken broth

Oaxaca cheese, to taste

Queso fresco, to taste

Mexican crema, to taste

Cilantro, chopped, to taste

Scallions, chopped, to taste

Iceberg lettuce, shredded, to taste

Radish, sliced, to taste

Lime, to taste

Instructions

Step 1: Remove the stems from the guajillo and morita chiles. Make a lengthwise slit in each and scoop out the seeds. Place the cleaned chiles in a bowl.

Step 2: Cover the chiles with boiling water and let them soak for 15 minutes until softened.

Step 3: In a blender, combine ½ cup of the soaking water, the softened chiles, chicken broth, bouillon, Mexican oregano, sugar, onion wedges, roma tomatoes, and garlic cloves. Blend until smooth.

Step 4: Heat a pan over medium heat and drizzle in olive oil. After a few seconds, add the tomato paste and cook for 3 minutes, stirring occasionally.

Step 5: Strain the blended chile sauce into the pan. Simmer on low heat for 20 minutes, adding water or broth as needed and adjusting salt to taste. When done, turn off heat and stir in the Mexican crema.

Step 6: Peel the gold potato and boil until fork tender, then drain.

Step 7: In a large bowl, use a potato ricer to mash the cooked potato. Add the corn masa, salt, queso fresco, and warm broth. Mix until fully incorporated into a dough.

Step 8: Divide the dough into 1½ inch balls (a #30 ice cream scoop works well for uniform size). Cover the balls with a damp towel and let rest for at least 30 minutes.

Step 9: Using a tortilla press, flatten each ball into a thick tortilla.

Step 10: Heat about an inch of oil in a pan. Fry the tortillas on both sides until golden and cooked through. Drain on paper towels.

Step 11: To assemble, dip each tortilla in the red chile sauce, coating both sides. Place on a plate and sprinkle with Oaxaca cheese, queso fresco, Mexican crema, cilantro, and scallions. Repeat layering for three tortillas.

Step 12: Top with shredded iceberg lettuce, sliced radishes, more crema, and a squeeze of lime before serving.

Tips & Variations

For a vegetarian version, use vegetable broth and vegetable bouillon instead of chicken broth and chicken bouillon.

If you don’t have a tortilla press, gently flatten the dough balls between two sheets of plastic wrap using a heavy pan or rolling pin.

Add a pinch of cumin to the red chile sauce for an extra layer of flavor.

Serve the enchiladas with warm refried beans or rice to complete the meal.

FAQs

Can I make the tortillas ahead of time?

Yes, you can prepare the masa dough and shape the tortillas a day in advance. Store them covered in the refrigerator with a damp cloth to prevent drying. Fry just before assembling.

What can I use as a substitute for Mexican crema?

If you don’t have Mexican crema, you can use sour cream or a mixture of sour cream and a small amount of milk to achieve a similar texture and tangy flavor.