Christmas Enchiladas with 13 Mexican Chiles Ranch-Style (Las Correa del Ocote)

Name: Christmas Enchiladas with 13 Mexican Chiles Ranch-Style (Las Correa del Ocote)
Yield: Serves 4 servings
Cuisine: American
Ingredients: For the enchiladas:; 20 soft fried corn tortillas, preferably fried in good-quality pork lard; For the Christmas sweet 13-chile sauce:; 13 different dried chiles (Morita, Japanese, Cascabel, Pasilla, Costeño, Guajillo, dried Chipotle, Ancho, smoked Chipotle, Árbol, yellow Costeño, smoked Ancho, and Pico de Paloma chile); 1 stick roasted cinnamon; Small handful of sweet spices (anise, coriander seeds, cardamom, cloves, and Tabasco pepper); Grated nutmeg; Small handful of raisins; Small handful of prunes; Small handful of peanuts; Small handful of pecans or walnuts; 1 sprig epazote; 3 sprigs mint; Pinch rosemary leaves; 1 large onion, peeled and chopped; 7 garlic cloves, peeled and chopped; Zest of 1 orange; 3 bouillon cubes (shrimp or chicken); 4 1/4 cups broth or pulque, you can also use aguamiel (about 1 liter); Salt; For the filling:; Mashed potatoes with butter (preferably from cow's milk); For garnish:; Shredded lettuce (cut into thin strips); cubes Onion, thinly sliced into rings or small; Tomato, thinly sliced; Thick sour cream; Grated cheese

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

These enchiladas have an amazing flavor thanks to the chiles and sweet spices in the sauce. They are a true delicacy. In some ranches in the Highlands of Jalisco, they were made for Christmas, gatherings, altars, Epiphany, and the sauce was even used for tamales during Candlemas.

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

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Ingredients

Serves 4 servings

For the enchiladas:
20soft fried corn tortillas, preferably fried in good-quality pork lard
For the Christmas sweet 13-chile sauce:
13different dried chiles (Morita, Japanese, Cascabel, Pasilla, Costeño, Guajillo, dried Chipotle, Ancho, smoked Chipotle, Árbol, yellow Costeño, smoked Ancho, and Pico de Paloma chile)
1 stickroasted cinnamon
Small handful of sweet spices (anise, coriander seeds, cardamom, cloves, and Tabasco pepper)
Grated nutmeg
Small handful of raisins
Small handful of prunes
Small handful of peanuts
Small handful of pecans or walnuts
1 sprigepazote
3 sprigsmint
Pinchrosemary leaves
1large onion, peeled and chopped
7garlic cloves, peeled and chopped
Zest of 1 orange
3bouillon cubes (shrimp or chicken)
4 1/4 cupsbroth or pulque, you can also use aguamiel (about 1 liter)
Salt
For the filling:
Mashed potatoes with butter (preferably from cow's milk)
For garnish:
Shredded lettuce (cut into thin strips)
cubesOnion, thinly sliced into rings or small
Tomato, thinly sliced
Thick sour cream
Grated cheese

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Steps

1

First, fry the tortillas in pork lard over medium heat until soft. Set aside once fried.
2

While frying the tortillas, cook all the sauce ingredients in a pot over high heat. Once it comes to a boil, turn off the heat and let cool. Blend everything very finely; the sauce should be a bit thick.
3

Once the sauce is well blended, heat a pot with a little pork lard. When hot, sauté the sauce and set aside, keeping it warm so it doesn't turn bitter. To assemble the enchiladas, dip a fried tortilla in the sauce, place it on a plate, fill with mashed potatoes, roll it up, and place on a plate. Repeat for four tortillas per person.
4

Once the tortillas are rolled and the enchiladas are assembled on the plate, generously pour hot sauce over them.
5

Top with shredded lettuce, then a little onion, followed by tomato slices to cover the enchiladas.
6

Sprinkle grated cheese on top, add more onion, a dollop of sour cream, and serve hot.