Sep 21, 2011

Red Chile Enchiladas

The González family in Las Cruces, near El Paso, makes enchiladas similar to these using an old family recipe.

Credit: Penny De Los Santos

SERVES 6

INGREDIENTS

20 dried new mexico chiles
3 tbsp. canola oil, plus more for frying
10 cloves garlic
1⁄4 cup fresh lime juice
1 tbsp. ground cumin
2 tsp. sugar
Kosher salt, to taste
12 corn tortillas
2 cups grated mozzarella
2 cups grated sharp cheddar
3⁄4 cup finely chopped red onion
1⁄4 cup finely crumbled cotija cheese
3 tbsp. crema or sour cream

INSTRUCTIONS

1. Soften chiles (see How to Soak Chiles). Transfer chiles and 2 cups soaking water to a food processor; let cool.

2. Heat oven to 450˚. Heat oil in a 12" skillet over medium heat. Add garlic; cook until golden brown, about 2 minutes. Using a slotted spoon, transfer garlic to the food processor with the reserved chiles, reserving oil in skillet. Purée chile–garlic mixture; add lime, cumin, sugar, and salt and pulse to combine. Strain through a sieve; discard solids. Transfer chile sauce to reserved skillet; heat sauce over medium heat.

3. Pour oil into a 10" skillet over medium-high heat to a depth of 1⁄2". Using tongs and working with one tortilla at a time, dip tortilla in oil; cook until slightly crisp, about 15 seconds. Drain tortilla. Dip in chile sauce to coat, and transfer to a plate. Sprinkle some of the mozzarella, cheddar, and onions along center of tortilla. Roll up enchilada. Arrange rolled enchiladas on a baking sheet; bake until cheese is melted, about 5 minutes. Divide enchiladas between 4 plates; sprinkle with cotija cheese and drizzle with crema.

Pairing Note Michael Flynn, the wine director at the Rosewood Mansion on Turtle Creek, in Dallas, recommends a dry rosé for these enchiladas. The McPherson Cellars grenache–syrah Rosé 2008 has a crisp acidity and a pronounced fruit flavor that complements the chile sauce's heat.

This article was first published in Saveur in Issue #121

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Ratings & Reviews (6)

by quintabelina on 2009-08-23

There should be another section for "Tex-Mex" food since this is the case with this recipe. Not Mexican but Tex-Mex. In Mexico, we wouldn't use New Mexico chilies but use Guajillos instead, and Cheddar doesn't exist in Mexico and Mozzarella isn't Mexican either; plus any recipe that uses a lot of melted cheese is not Mexican either; Cotija cheese would be crumbled on top along with shredded lettuce, slices of radish and onion and some Mexican Crema to top it off. Not saying these aren't good, just NOT Mexican and continues with the confusion people feel when coming to Mexico and served true Mexican food and the invariable negative comments arise since "this isn't Mexican"......

by Cecile on 2010-06-20

I don't categorize this as Tex-Mex. It's more of a "pueblo-Mexican" dish, closer to what is made in southern New Mexico, than in other areas of Texas. I thought this was good, but my only objection was the use of lime juice in the sauce. It gave the dish a "tomato-y finish", which I didn't care for. I like the chiles' flavor to dominate the sauce. I DID like the additional garlic, which added a nice dimension. If I make this again, I'll serve lime wedges on the side and keep the juice out of the sauce.

I didn't use cheddar or mozzarella, but substituted Monterrey Jack, using it very sparingly.

by GUICHOFLO on 2011-08-18

Yeah I feel the same about this dish, if this publication respects Mexican Cooking traditions, it should't be categorized as Mexican but as Tex-Mex, or Mexican-American. Again, I'm not saying they're bad, they look tasty, but they're not Mexican enchiladas.

Now, on the comment:"Michael Flynn, the wine director at the Rosewood Mansion on Turtle Creek, in Dallas, recommends a dry rosé for these enchiladas." We all know that the best y drink for true Northern style enchiladas is a cold bottle of Mexican coke.

by THEHAWK1619 on 2012-04-04

Wow, picky, picky.....if people would read more they wouldn't be so! Right on the 1st page of this list of dishes which pictures and summarizes the dishes it plainly says "Tex Mex" dish! Get over yourselves! Oh and I made it and this is a great "Tex" dish! Is that better?

by herecomesrachel on 2012-04-30

Just another side note for the categorization debate: this recipe was actually printed in the Texas edition of Saveur magazine (no. 121, I believe) as part of a "Tex-Mex Feast." And while the online categorization as a Mexican dish might not be specific enough for some, this recipe is further described as an "old family recipe." Family recipes tend to cross a lot of boundaries and do a lot of evolving, in my experience.

I really like this recipe. It certainly tastes like home to this transplanted Austinite.