Chicken Enchiladas Rojas

Method

1. Put the chicken, water, onion, garlic, bay leaves and salt in a 18 cm pot, bring to a boil over high heat, then lower to low heat and simmer gently for 18 min. Cut into the thickest piece: it is done when no pink remains. Lift the chicken out, let it cool a little and shred it with two forks; strain the broth and keep it for the sauce.

   Add in this stepChicken breast (or boneless thighs) 300 gWater (for poaching) 0.8 LOnion (for poaching) ¼Garlic cloves (for poaching) 1Bay leaves 1Salt (for poaching) ¾ tsp

   high heat→low heat

2. Wipe the chiles with a damp paper towel, snip off the stems with scissors, slit them open and shake out the seeds and pale veins. Heat a dry pan over medium heat, lay the chiles flat and press with a spatula for about 10 seconds per side, 1 min in all, just until fragrant and slightly lighter in color. Take them out right away: if they blacken, the sauce turns bitter.

   Add in this stepDried guajillo chiles 3Dried ancho chiles 1

   medium heat

3. Put the toasted chiles, halved tomatoes, onion and garlic in a small 16 cm pot, cover with water and cook over medium heat for 10 min, until the chiles are soft and the tomato skins loosen. Drain and discard the cooking water, which can taste bitter.

   Add in this stepTomatoes (for the sauce) 150 gWhite onion (for the sauce) 30 gGarlic cloves (for the sauce) 1

   medium heat

4. Blend the cooked vegetables with the oregano, cumin and measured chicken broth for 1–2 minutes until completely smooth. Pour through a fine sieve, pressing with a spoon to hold back the bits of skin.

   Add in this stepDried oregano ½ tspGround cumin 1 pinchReserved chicken poaching broth 250 ml

5. Heat the sauce oil in a 18 cm pot over medium-high heat, then pour in the sauce, shielding yourself with the lid because it splatters. Lower right away to medium-low heat and cook for 8 min, stirring, until it turns a shade darker and coats the back of a spoon like heavy cream; season with salt. If it gets too thick, add a splash of broth. Keep it warm over the lowest heat.

   Add in this stepCooking oil (for the sauce) 1 tbspSalt (for the sauce) ½ tsp

   medium-high heat→medium-low heat

6. Heat the tortilla oil in a 20 cm frying pan over medium heat. Using tongs, slip in one tortilla at a time for only 3–5 seconds per side, 2 min in total, until soft and pliable, then drain on paper towels. Don't let them get crisp, or they will crack when rolled.

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

   medium heat

7. Dip a tortilla in the warm sauce to coat both sides, lay it on a plate, put about 50 g of shredded chicken in a line down the middle and roll it up snugly. Place 3 per plate seam side down and spoon plenty of the remaining sauce over the top.

8. Drizzle with crema, crumble the queso fresco over, add thin onion slices and shredded romaine, and eat straight away: the tortillas soften in the sauce if they wait.

   Add in this stepMexican crema (or sour cream) 4 tbspQueso fresco (or mild feta) 60 gWhite onion (for topping) 30 gRomaine lettuce 60 g