Enchiladas Rojas

Ingredients

• 2.5 ounces dried guajillo chiles
• 1 ounce dried ancho chiles
• 8 cups water
• 1.5 pounds boneless skinless chicken breasts
• 2 teaspoons kosher salt
• 8 ounces roma tomatoes
• 4 ounces white onion – chopped
• 3 cloves garlic cloves
• 0.5 teaspoon Mexican oregano
• 0.5 cup vegetable oil
• 12 tortillas corn tortillas
• 4 ounces queso fresco – crumbled (for serving)
• 0.5 cup Mexican crema – for serving
• 3 ounces white onion – thinly sliced (for serving)
• 0.25 cup cilantro – chopped (for serving)

Instructions

1. Stem and seed the guajillo and ancho chiles. Toast them in a dry skillet over medium heat, pressing lightly, until pliable and fragrant, 30–45 seconds per side. Transfer to a bowl and cover with very hot water; soak until softened, 15–20 minutes.
2. Poach the chicken: In a medium pot combine the chicken, 8 cups water, and 1 teaspoon kosher salt. Bring to a gentle simmer over medium heat and cook until the chicken is just cooked through (165°F/74°C), 12–15 minutes. Transfer chicken to a bowl to cool slightly, then shred. Reserve 2 cups of the hot poaching liquid and keep warm; discard or save the rest for another use.
3. Make the red sauce: Drain the soaked chiles. In a blender, combine the softened chiles, tomatoes, chopped onion, garlic, oregano, and 1.5 cups reserved poaching liquid. Blend very smooth, 1–2 minutes. Strain through a fine-mesh sieve into a bowl, pressing on solids.
4. Season the sauce: Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Pour in the strained sauce (it should sizzle) and simmer, stirring, until slightly thickened and lightly darkened, 8–10 minutes. Season with the remaining 1 teaspoon kosher salt, adding a splash more reserved poaching liquid as needed to reach a light, spoon-coating consistency. Keep warm over low heat.
5. Prepare garnishes: Crumble the queso fresco, slice the onion, and chop the cilantro; set aside with the crema.
6. Soften the tortillas: In a wide skillet, heat 1/4 cup vegetable oil over medium heat. Working one at a time, pass each tortilla through the hot oil until pliable, 5–10 seconds per side; drain on paper towels. Add a bit more oil if the pan looks dry.
7. Assemble: Working quickly, dip a warm tortilla into the red sauce to coat, lay it on a plate, add 2–3 tablespoons shredded chicken, and roll into a tight cylinder. Repeat with remaining tortillas and chicken, arranging 3 enchiladas per plate.
8. Finish and serve: Spoon more red sauce over the enchiladas, drizzle with crema, and top with queso fresco, sliced onion, and cilantro. Serve immediately while hot.