Martha_Stewart_Living_-_February_2016_USA__

RECIPES AND FOOD STYLING BY LAURA REGE; CERAMIC RECTANGULAR BAKING DISH, 9" BY 13"; KENSINGTON WHITEWARE DINNER PLATE; 12-PIECE

STAINLESS STEEL COOKWARE SET; AND HARLOW DINNERWARE COLLECTION DINNER PLATE, BY MARTHA STEWART COLLECTION,

MACYS.COM

THE REAL

ENCHILADA

On wintry nights, nothing

hits the spot better than an

earthy, fragrantly spiced dish.

Enchiladas rojas are topped

with ancho-chile sauce and

filled with carnitas—pieces

of pork shoulder that get

braised until tender, then

browned until crisp. Unlike

the enchiladas you often find

in the States, these aren’t

topped with melted cheese.

Instead, the finish is more

authentic: You simply sprinkle

crumbled queso fresco

on top, along with cilantro

leaves, diced white onion,

and pickled jalapeño slices.

Master this recipe and use

it for get-togethers, or for

cozy family dinners all

winter—or all year—long.

PHOTOGRAPHS BY BRYAN GARDNER

On a roll:

Tortillas coated

in ancho-

chile sauce make

delicious

wrappers for

pork carnitas.

Roasted peanuts

and toasted

sesame seeds

add rich nutti-

ness to the sauce.

50

FOOD & GATH E RINGS

101