Your Life A to Z Recipe: Tuesday, November 12th, 2013: Enchiladas de la Calle

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Your Life A to Z Recipe: Tuesday, November 12th

By: Chef Jeff Smedstad, Elote Cafe

Enchiladas de la Calle
Wonderful simple cheese enchiladas as they would be served on the streets and markets throughout Mexico. The sauce is very easy to make as much of the cooking happens on the tortilla itself, you will be amazed at how satisfying these are as a light dinner.
2 arbol chiles
4 ancho chiles
4 guajillo chiles
1 peeled garlic clove
1/2 cup chopped onion
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
3 cups chicken broth
12 tortillas, corn
1 cup jack cheese
2 cups queso fresco
1/2 cup cotija cheese
corn oil about a cup as needed
Put the chiles, garlic, onion and spices along with the broth in a sauce pan and simmer until the chiles are soft, puree. Heat about 1/2 inch of oil in a skillet over medium high heat then dip the tortillas in the sauce and fry for about 30 seconds or so on each side until the tortilla is soft and the chile sauce has absorbed into the tortilla. Lay them out on a cookie sheet and when all are fried, add more oil as needed divide the cheese mix among them and roll them up. Transfer to a casserole and douse with remaining sauce then bake until heated through about 12 minutes at 400 and serve.
To garnish I like to shred some romaine lettuce and add some diced onion, diced avocado and chopped tomato, then dress this with some sour cream, salt and a bit of lime juice, just eyeball it and add enough to coat like a light ranch dressing if you will. Also I like to sprinkle this with sliced pickled jalapeno and cotija cheese.
One more great option is to fry a couple carrots thinly sliced with a couple of onions in olive oil with some salt until lightly browned and top the warm enchiladas with this before the lettuce garnish.

Refried Black Beans

2 cups dried black beans
1 cup chopped onion
2 teaspoons kosher salt
8 cups water
1 cup oil, rice or corn will do

Put the beans, water, salt and onion in a deep pot, bring to a boil and reduce to a simmer. Cook about 2 hours or until beans are tender. pour off most, 3/4 of the remaining liquid and put in a blender with the oil, puree until oil is absorbed the pour into a skillet and reheat or refry until beans are thick and dark over medium heat taking care not to burn them.