These classic Oaxacan-style enchiladas, stuffed with chicken and doused in a sweet chile-and-garlic sauce, come from Iliana de la Vega, chef-owner of El Naranjo in Austin, Texas.
On charring fresh ingredients "The reason we char tomatoes, fresh chiles, onions, and garlic before adding them to a dish like the enchiladas de chile ajo is to concentrate the flavor, especially when they are underripe. It also adds a subtle smoky depth to the overall flavor of the dish. I cook them on a comal or skillet over medium-high heat, or under a broiler, until the skins are blackened and, in the case of tomatoes, the flesh is soft." —Hugo Ortega, chef-owner of Hugo's in Houston, Texas