This is a typical dish from Morelia, Michoacán. It is hard to find out of that area so many people don’t know about it. But it’s delicious! Enchiladas bathed in a red sauce and topped with chicken is how it’s done. Join us and make it from scratch!
Recipe from @rogeliox15
See post on Instagram: @chefjoannas
ENCHILADAS PLACERAS
Makes about 10 enchiladas
Ingredients:
– 1 lb. Chicken breast ( I prefer this one could be any other part) we need to have them cooked and shredded
– 1/2 white onion, diced
– 10 corn tortillas
– 2 carrots, chopped small
– 2 potatoes, chopped small
– 6 chiles guajillos
– 1 head lettuce
– salt
– ¼ cup queso fresco (can use feta if you can’t find it)
– 1-2 garlic cloves
– vegetable oil
-avocado for garnish (optional)
Directions:
1. Cook chicken. First, boil the chicken and reserve the chicken broth. Bone-in chicken is best because the bones give good flavour to the broth. Cook the chicken through. Then, remove chicken from the pot and shred with two forks. Reserve the chicken broth for the chiles.
2. Hydrate chiles in broth. Chiles go into jacuzzi (as Rogelio says), or reserved chicken broth. Bring the chicken broth back to the boil. Remove the stems from the chiles (you can leave seeds in because we will strain later) and place them in the boiling broth for 3-4 minutes or until the broth turns red. Add the garlic clove in there too.
3. Mix cheese and onion. While your chiles are in the jacuzzi, mix the diced (very small) onion with the cheese in a separate container and set aside. This will be the filling with the chicken.
4. Make chile puree. Then, take out the chiles of the broth and a little bit of the broth- like 1 cup. Put it into the blender or small cup to blend. Blend to a liquid-y purée.
5. Fry pureed chiles to make enchilada sauce. In a small frying on, put a tablespoon of oil or so. When oil is hot and shimmering, stand back and pour in all the puréed chiles. Cook for a couple minutes until it thickens a bit. Then, take off the heat.
6. Cook potatoes and carrots. In another medium frying pan, cook the diced potatoes and carrots with a little salt. Add a tablespoon of the sauce you made to give good color. Cook for 7-10 minutes or until the vegetables are softened. Then, set aside.
7. Get plates ready. Now the fun part. First, set your serving plates up 2-3 plates lined with nice lettuce leaves.
8. Fry tortilla with enchilada sauce. This frying part is to be done right before serving. Get yet another frying pan (trust me it’s worth it). Put some oil in it and get it hot. Dip your tortilla in the chile sauce first, quickly on both sides. Then, immediately into the pan with the hot oil, cooking only a couple of seconds on each side. Any longer and it will break your tortilla. Use the tongs to remove the fried tortilla.
9. Fill tortillas with filling. Immediately place the fried tortilla on the lettuce leaves. Repeat for 3 tortillas for a plate. Once tortillas are done, add some chicken into tortilla- just a little, AND a sprinkle of your cheese-onion mixture.
10. Serve immediately. Fold over like a quesadilla. Then top with crema, cheese, and/or avocado. Serve potatoes and carrots on the side.
Sit down and relax. You earned it.
Recommended music pairing, Pepe Aguilar
