These are fairly simple to prepare, and are best when you use the freshest tortillas you can find. Check out our local suggestion, Flor de Mexicali in Santa Ana, for some authentic, made-that-very-day tortillas.
Serves 4
Molé Sauce
3 Dried Chili Ancho pods
3 Tbl. Serrano Chili jelly
1/3 C. ground pumpkin seeds, hulled
2 cloves fresh garlic, minced
1 C. vegetable stock
Salt & freshly ground black pepper
Reconstitute the Chili Ancho pods in hot water for 6 hours, until well softened. Do not discard the soaking liquid. De-seed the chilies and put in blender. Add Serrano Chili jelly, pumpkin seeds, garlic, ½ C. of the soaking liquid, and half of the vegetable stock. Pulse a few times to combine, then slowly add as much of the remaining veggie stock until the consistency is thick but easily pourable. Add salt and pepper to taste.
Filling:
3 fire-roasted Pasilla Chilies* - skinned, seeded, membranes removed, sliced into strips
¼ lb. Jack or CoJack cheese, sliced into 8 (½ “ by ½ “ by 3”) fingers
1 Maui or other sweet onion, sliced, slowly cooked to translucent (not browned)
8 fresh corn tortillas
Cotija cheese for topping
Assemble the enchiladas:
Evenly divide the chilies, onion, and Jack or CoJack cheese; place on the tortillas and roll each one tightly. Pour ½ the Molé Sauce in a baking dish, and place the enchiladas seam side down on top of the sauce. Pour the remaining sauce on top, and sprinkle with crumbled Cotija cheese. Bake at 375 degree for ½ hour or until cheese bubbles.
* Char the Pasilla chilies over a grill or gas flame until blistered and blackened on all sides. Let cool; then peel the skin and remove seeds and membranes. At this point, the chilies may be frozen for later use (we usually do a whole bunch at once to have on hand. **WARNING** These can put out some major fumes, so work in a well-ventilated area, and we recommend using gloves to peel them, especially if you wear contacts or will be touching your eyes at any point that day!
