Last week at a Board of Directors’ meeting, I took some time to make authentic enchiladas – no canned food included! The dish was well received and will no doubt be served again and again. Our 2013 Alexander Merlot goes especially well with this spicy fare.
- 4 guajillo peppers, stemmed and seeded
- 4 ancho peppers, stemmed and seeded
- 2 cloves garlic, diced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon oregano
- 2 cups chicken stock (preferably homemade)
- 12 corn tortillas
- 2 cups shredded pork
- 10 ounces fresh cheese – Oaxaca
- 1/4 cup cooking oil
- ½ cup sliced red onion
- Preheat oven to 400.
- Sauce: Briefly heat peppers on a hot skillet – 10 seconds per side. Place them in a pot with stock, bring to boil, then set aside to cool (30 minutes). Mix together garlic and spices, add to pepper stock, and put in blender until smooth.
- Heat oil in fry pan and cook tortillas 10 seconds per side. Drain on paper towels. Coat each side of tortillas with pepper sauce, place ½ cup of shredded pork in center, and roll into a tube.
- In a 9X13 glass or ceramic dish spread ½ cup of pepper mixture. Place all tortilla tubes, seam to the bottom, and top with remaining sauce. Crumbled cheese and onion go on top.
- Place in oven and cook for 25 minutes, or until the cheese has a nice brown edge to it. Sprinkle with chopped cilantro and serve.