Sonoran Enchiladas
Serves 4
30 mins prep
30 mins cook
15 mins Soak/Rest
75 mins total
Authentic Sonoran-style red chile enchiladas - stacked, saucy and layered with Oaxaca cheese, crema and cilantro along with other fresh toppings.
Red Chile Sauce
Tortillas
Layer Toppings
Red Chile Sauce
Cut the stems off the dried guajillo and morita chiles. Make a slit lengthwise down the side and use a spoon to scoop out seeds in the chiles. Add to a bowl.
Cover the chiles with boiling water and let soak for 15 minutes.
To a blender, add ½ cup of the soaking water, the chiles, chicken broth, chicken bouillon, Mexican oregano, sugar, onion, tomato and garlic. Blend until smooth.
Preheat a pan on medium heat for a few minutes. Add a drizzle of olive oil, then, after a few seconds, add tomato paste. Cook for 3 minutes. Strain the blended red chile sauce into the pan and simmer for 20 minutes on low. Add water/broth as needed and adjust for salt. When done, turn off heat and add in Mexican crema.
Tortillas
Peel your potato and boil until fork tender.
In a large bowl use a potato ricer to add the cooked potato. Then add in the corn masa, salt, queso fresco and warm broth and mix until well incorporated.
Divide into little 1½ inch balls. I use a #30 ice cream scoop so they are uniform. Let them rest in a bowl with a damp towel over them for at least 30 minutes.
Press them in a tortilla press, leaving them pretty thick.
Preheat about an inch of oil in a pan and cook the tortillas on both sides until golden.
Assemble
Now we layer: Dip your tortilla in the red chile enchilada sauce, coating both sides. Place that on a plate and sprinkle with Oaxaca cheese, queso fresco, Mexican crema, cilantro and scallions. Repeat until you have 3 layers. Top with iceberg lettuce, radishes, more crema and a squeeze of lime!
