“Dobladas” means folded, and these can either be left unfilled and folded in half twice, to make triangular wedges for garnishing chicken and meat dishes, or filled and rolled. The sauce is my favorite all-purpose enchilada sauce. This recipe makes a large batch, enough for three dozen enchiladas, and freezes well. The round, deep reddish brown dried chiles called cascabel (because the seeds are loose and sound like a rattlesnake’s “rattler”) are mild but very tasty. If they are unavailable, substitute guajillos.
For the sauce:
- 12 casacabel or guajillo chiles, seeded, stemmed and soaked in hot water until soft
- 6 cloves garlic, unpeeled
- 2 medium onions, peeled and halved
- 2 pounds tomatoes
- 2 cups broth or water
- 1 teaspoon ground cumin or to taste
- salt to taste
- 3 tablespoons vegetable oil
For the enchiladas:
- vegetable oil as necessary
- 36 medium corn tortillas
- 3 cups grated cheese, shredded chicken or meat, or filling of your choice
- Mexican crema or crême fraiche (optional)
- Crumbled queso fresco or farmers’ cheese
- Chopped onion
- Shredded lettuce
To make the sauce:
Drain the softened chiles and set aside. On a comal, griddle or non-stick pan, roast the garlic, onions and tomatoes until charred all over. Peel the garlic, slice onion and tomato.
Place all sauce ingredients except the vegetable oil in a blender and puree. Heat the oil in a large saucepan and gradually pour in the puree. Cook over medium heat until the sauce thickens to desired consistency.
To make the enchiladas:
Heat vegetable oil, as necessary, to soften tortillas, first on one side until it puffs up, then on the other side. Tortillas should be pliable. Drain on paper towels.
Dip each tortilla into the heated sauce, place on serving plate and fill with cheese, chicken, or filling of your choice. Roll and spoon additional sauce over the enchiladas. If using cream, drizzle cream over all. Sprinkle cheese, onions and lettuce over the enchiladas. Serves 12, with 3 enchiladas per serving.
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