Onion and Olive Enchiladas
Anaheim and pasilla chiles combine in a puréed sauce for these Cal-Mex—style enchiladas, filled with cotija cheese and black olives. This recipe first appeared in our December 2012 issue along with Georgia Freedman's story California Eternal.
Enlarge Image Credit: Penny De Los SantosSERVES 8
INGREDIENTS10 dried Anaheim or New Mexican chiles, stemmed
6 dried pasilla chiles, stemmed
4 cloves garlic
½ cup olive oil
5 tbsp. flour
2 tbsp. cider vinegar
2 tsp. dried oregano
2 large yellow onions, thinly sliced
10 6" flour tortillas
12 oz. cotija cheese
1 (6-oz.) can large pitted black olives, drained and roughly chopped
INSTRUCTIONS1. Heat oven to 350°. Place chiles in a large bowl, and cover with boiling water; let sit until chiles are soft, about 20 minutes. Drain, reserving 2½ cups soaking liquid, and then remove stems and seeds from chiles; transfer chiles to a blender along with reserved soaking liquid and garlic; purée until smooth, and set aside.
2. Heat 5 tbsp. oil in a 4-qt. saucepan over medium heat; add flour, and cook, whisking constantly, until mixture is a light caramel color, about 3 minutes. Add chile purée, vinegar, and oregano, and season with salt. Bring to a boil, and cook, stirring, until thickened, about 5 minutes; set chile sauce aside. Heat remaining oil in a 12" skillet over medium-high heat. Add onions, and cook, stirring, until golden brown, about 25 minutes.
3. To assemble, spread ¼ cup chile sauce in the bottom of a 9" × 13" baking dish. Dip one tortilla at a time into sauce, and then place on a plate; sprinkle with? cup cooked onions, ¼ cup cotija, and 1 tbsp. olives. Roll up tightly, and place in the baking dish, seam-side down; repeat with remaining tortillas, and more sauce, cheese, and olives.
4. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese and olives; bake until heated through and cheese is just melted, about 40 minutes.