Red Chile Enchiladas

Name: Red Chile Enchiladas
Total time: PT0D0H0M
Ingredients: 20 dried new mexico chiles; 3 tbsp. canola oil, plus more for frying; 10 cloves garlic; 1 ⁄ 4 cup fresh lime juice; 1 tbsp. ground cumin; 2 tsp. sugar; Kosher salt, to taste; 12 corn tortillas; 2 cups grated mozzarella; 2 cups grated sharp cheddar; 3 ⁄ 4 cup finely chopped red onion; 1 ⁄ 4 cup finely crumbled cotija cheese; 3 tbsp. crema or sour cream

PHOTOGRAPHY BY MATT TAYLOR-GROSS

The Gonzalez family in Las Cruces, near El Paso, makes enchiladas similar to these using an old family recipe.

Ingredients

20 dried new mexico chiles
3 tbsp. canola oil, plus more for frying
10 cloves garlic
¹⁄₄ cup fresh lime juice
1 tbsp. ground cumin
2 tsp. sugar
Kosher salt, to taste
12 corn tortillas
2 cups grated mozzarella
2 cups grated sharp cheddar
³⁄₄ cup finely chopped red onion
¹⁄₄ cup finely crumbled cotija cheese
3 tbsp. crema or sour cream

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Instructions

Step 1

Soften chiles (see How to Soak Chiles). Transfer chiles and 2 cups soaking water to a food processor; let cool.

Step 2

Heat oven to 450˚. Heat oil in a 12" skillet over medium heat. Add garlic; cook until golden brown, about 2 minutes. Using a slotted spoon, transfer garlic to the food processor with the reserved chiles, reserving oil in skillet. Purée chile–garlic mixture; add lime, cumin, sugar, and salt and pulse to combine. Strain through a sieve; discard solids. Transfer chile sauce to reserved skillet; heat sauce over medium heat.

Step 3

Pour oil into a 10" skillet over medium-high heat to a depth of 1⁄2". Using tongs and working with one tortilla at a time, dip tortilla in oil; cook until slightly crisp, about 15 seconds. Drain tortilla. Dip in chile sauce to coat, and transfer to a plate. Sprinkle some of the mozzarella, cheddar, and onions along center of tortilla. Roll up enchilada. Arrange rolled enchiladas on a baking sheet; bake until cheese is melted, about 5 minutes. Divide enchiladas between 4 plates; sprinkle with cotija cheese and drizzle with crema.

Soften chiles (see How to Soak Chiles). Transfer chiles and 2 cups soaking water to a food processor; let cool.
Heat oven to 450˚. Heat oil in a 12" skillet over medium heat. Add garlic; cook until golden brown, about 2 minutes. Using a slotted spoon, transfer garlic to the food processor with the reserved chiles, reserving oil in skillet. Purée chile–garlic mixture; add lime, cumin, sugar, and salt and pulse to combine. Strain through a sieve; discard solids. Transfer chile sauce to reserved skillet; heat sauce over medium heat.
Pour oil into a 10" skillet over medium-high heat to a depth of 1⁄2". Using tongs and working with one tortilla at a time, dip tortilla in oil; cook until slightly crisp, about 15 seconds. Drain tortilla. Dip in chile sauce to coat, and transfer to a plate. Sprinkle some of the mozzarella, cheddar, and onions along center of tortilla. Roll up enchilada. Arrange rolled enchiladas on a baking sheet; bake until cheese is melted, about 5 minutes. Divide enchiladas between 4 plates; sprinkle with cotija cheese and drizzle with crema.

Pairing Note Michael Flynn, the wine director at the Rosewood Mansion on Turtle Creek, in Dallas, recommends a dry rose for these enchiladas. The McPherson Cellars grenache-syrah Rose 2008 has a crisp acidity and a pronounced fruit flavor that complements the chile sauce's heat.