Red Chile Enchiladas

Red Chile Enchiladas
Red Chile Enchiladas
The Gonzalez family in Las Cruces, near El Paso, makes enchiladas similar to these using an old family recipe. Get the recipe for Red Chile Enchiladas »Matt Taylor-Gross

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

Red Chile Enchiladas
These Tex-Mex-style enchiladas are great accompanied by fried diced potatoes and tangy cabbage and radish slaw.

Ingredients

  • 20 dried new mexico chiles
  • 3 tbsp. canola oil, plus more for frying
  • 10 cloves garlic
  • 14 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
  • 34 cup finely chopped red onion
  • 14 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 rose for these enchiladas. The McPherson Cellars grenache-syrah Rose 2008 has a crisp acidity and a pronounced fruit flavor that complements the chile sauce's heat.