Enchiladas Divorciadas
Serves 1
Directions
- 1To make the green enchilada sauce, add tomatillos, green peppers, a few chile de arbols, four garlic cloves, 1/4 of an onion, one small bunch of cilantro, masa harina, salt, garlic powder, and onion powder into a blender cup.
- 2Blend with a little chicken broth until smooth.
- 3To make the red enchilada sauce, add all red peppers, five garlic cloves, ground cumin, oregano, salt, black pepper, and a little bit of corn harina into a blender.
- 4Cover with water and blend until smooth.
- 5Heat a little bit of oil in a pan over medium-high heat.
- 6Once the oil is hot, add the red sauce, making sure to strain it.
- 7Add two teaspoons of white vinegar to the red sauce.
- 8Mix and bring the red sauce to a simmer.
- 9Once the red enchilada sauce comes to a simmer, taste for salt and adjust if needed.
- 10Repeat the same steps for the green sauce: heat a little oil in a pan over medium-high heat.
- 11Once the oil is hot, add the green sauce.
- 12Mix and bring the green sauce to a simmer.
- 13Once the green sauce comes to a simmer, taste for salt and adjust if needed.
- 14To make the green enchiladas, lightly fry corn tortillas in a pan over medium-low heat until they blister.
- 15To make the red enchiladas, add oil to a pan, dip a tortilla into the red sauce, and fry it with the sauce.
- 16Remove the fried tortilla from the oil and repeat the process.
- 17To assemble, grab a tortilla and dip it into the green enchilada sauce.
- 18Top with pre-cooked chicken and a cheese blend (queso Oaxaca, queso fresco, and onion).
- 19Repeat the process for all enchiladas.
Ingredients
- Corn tortillas
- Precooked chicken
- Queso fresco
- queso Oaxaca
- diced onion
- 1.5 lbs tomatillos
- 5 jalapeños or Serrano peppers
- Chile árbol
- 4 garlic cloves
- 0.25 onion
- 1 small handful cilantro
- 1 cup chicken broth
- 1 tbsp corn masa
- 1 tsp onion and garlic powder
- Salt
- 15 New Mexico or guajillo peppers
- 1 Chile ancho chile árbol
- Chile árbol
- 5 garlic cloves
- 1 tbsp corn masa
- 0.5 tsp ground cumin, oregano and black pepper
- Salt
- 4.5 cups water
- 2 tsp white vinagre
Equipment
blenderpan
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