Taft Street Enchiladas

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
  • Cilantro


  1. Preheat oven to 400.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Serves 6

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