Three-Chile Enchiladas Gratinadas

Method

1. Slice the red onion paper-thin and toss it with the lime juice and a pinch of salt; it turns into a pink quick pickle while you cook. Pat the chicken thighs dry and season with salt. Heat the oil in a heavy 24 cm pot over medium-high heat, lay the thighs in smooth side down without moving them, then flip, 7 min in all, until deeply browned; they need not be cooked through. Set aside and keep the fat in the pot.

   Add in this stepRed onion 30 gLime ½Salt (for the chicken) ¾ tspBoneless chicken thighs 360 gCooking oil (for searing) 1 tbsp

   medium-high heat

2. Wipe the chiles and remove the stems, seeds and veins. Heat a dry pan over medium heat and toast the chiles about 10 seconds per side, pressing them flat, then toast the cumin and cloves for 30 seconds until fragrant (2 min in all). Soak the toasted chiles in just-boiled water for 15 minutes. Turn the same pan up to medium-high heat and char the halved tomatoes, a thick onion slice and the unpeeled garlic for 10 min, turning, until spotted black.

   Add in this stepDried guajillo chiles 4Dried ancho chiles 1Dried chipotle chiles (or canned chipotle in adobo) 1Whole cumin seeds ¼ tspWhole cloves 1Tomatoes 180 gWhite onion 50 gGarlic cloves, unpeeled 2

   medium heat→medium-high heat

3. Put the drained chiles (discard the soaking water), the charred vegetables (peel the garlic), cumin, cloves, cinnamon, oregano, brown sugar and half the stock in a blender. Blend for 2 minutes until very smooth, then pass through a fine sieve.

   Add in this stepGround cinnamon 1 pinchDried oregano ½ tspBrown sugar ½ tspChicken stock 225 ml

4. Add the lard to the searing pot and heat over medium-high heat, then carefully pour in the sauce (it spits). Fry it for 3 minutes, stirring, until it darkens, then add the remaining stock, the salt and the chicken. Lower to low heat, cover and braise for 22 min, until the chicken shreds easily with a fork. Lift it out, shred it and mix with 3–4 tbsp of sauce for the filling. The sauce should coat a spoon like cream; if thin, simmer uncovered a little longer.

   Add in this stepLard (or cooking oil) 1 tbspChicken stock 225 mlSalt (for the sauce) ½ tsp

   medium-high heat→low heat

5. Preheat the oven to 200 °C. Heat the tortilla oil in a frying pan over medium heat and soften the tortillas one at a time for 3–5 seconds per side, 2 min in total, then drain on paper towels.

   Add in this stepCooking oil (for the tortillas) 3 tbspCorn tortillas (15 cm) 6

   medium heat

6. Dip each tortilla in the sauce to coat both sides, lay a line of chicken filling across it and roll up snugly.

7. Spread a thin layer of sauce in a 23×18 cm baking dish and pack the enchiladas in side by side, seam side down. Pour over the remaining sauce so the ends are covered, scatter the cheese evenly and bake at 200 °C (oven) for 14 min, until the cheese bubbles with golden spots.

   Add in this stepMonterey Jack (or Oaxaca or low-moisture mozzarella) 100 g

   oven

8. Rest for 5 minutes, then drizzle with crema, crumble over the queso fresco and finish with the pickled red onion, sliced avocado and cilantro.

   Add in this stepMexican crema (or sour cream) 4 tbspQueso fresco (or mild feta) 40 gAvocado ½Cilantro 5 g