Onion and Olive Enchiladas
Anaheim and pasilla chiles combine in a pureed 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.
- 10 dried Anaheim or New Mexican chiles, stemmed
- 6 dried pasilla chiles, stemmed
- 4 cloves garlic
- 1⁄2 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
- 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; puree until smooth, and set aside.
- 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 puree, 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.
- 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.
- Pour remaining sauce over enchiladas, and sprinkle with remaining cheese and olives; bake until heated through and cheese is just melted, about 40 minutes.