Prepare chiles
Toast chiles in a
dry medium skillet over
medium-high until
fragrant and blistered,
1 to 2 minutes a side.
Wipe skillet clean. Re-
move and discard chile
stems and seeds; trans-
fer chiles to a bowl.
Cover with 3 cups hot
water and let soak 15
minutes. Remove chiles,
reserving liquid.1234
ENCHILADAS ROJASActive Time: 50 min.
Total Time: 1 hr. 15 min.
Makes: 12
3 ancho chiles (about
2 ounces total)
⅛teaspoon ground cinnamon
1 whole clove, crushed
⅛teaspoon dried oregano,
preferably Mexican
2 teaspoons fresh thyme leaves
3 black peppercorns, crushed
1 tablespoon sesame seeds,
toasted
¼cup unsalted roasted peanuts
½ cup diced white onion,
plus more for serving
¼cup plus 2 tablespoons
safflower oil
Coarse salt
12 corn tortillas (6-inch)
1 recipe Carnitas (see recipe,
below), kept warm
Crumbled queso fresco,
sliced pickled jalapeño,
and fresh cilantro leaves,
for servingCut 2¼ pounds pork shoulder into
1 ½-inch cubes. Combine with
3 crushed and peeled garlic cloves
and 1½ teaspoons coarse salt
in a 10-inch cast-iron skillet. Add
2 cups water; bring to a boil. Reduce
heat and simmer, turning occa-
sionally, until water has evaporated,
about 1 hour; pork will begin to
brown in its own fat. (If using leaner
part of shoulder, add 1 to 2 table-
spoons safflower oil.) Increase heat
to medium and cook pork on all
sides, turning and scraping up crisp
bits with a spatula, until browned
and tender, about 15 minutes.
Coarsely shred with two forks. Car-
nitas can be stored in an airtight
container in refrigerator for up to
3 days; reheat in a skillet over low.CARNITAS
1
3
2
4
Blend sauce
Blend chiles, cinnamon,
clove, oregano,
thyme, peppercorns,
sesame seeds, peanuts,
onion, and 1½ cups re-
served liquid until
smooth. Heat 2 table-
spoons oil in skillet over
medium-high. Add
sauce and cook, stirring
constantly, until thick-
ened, 5 minutes. Add 1
cup reserved liquid;
bring to a boil. Season
with salt; keep warm.Fry tortillas
and dip into sauce
Heat 1 tablespoon oil in
another skillet over me-
dium. Gently fry tortillas
one at a time, using 1
tablespoon oil for every
3 tortillas, until pliable,
about 30 seconds a side.
Remove each with tongs,
letting oil drip back into
skillet, and dip into
sauce, turning to fully
coat. Transfer to a plate.Fill and roll
Place a heaping ¼
cup carnitas in center of
a tortilla. Roll tightly
and place, seam-side
down, in a 9-by-13-inch
baking dish. Repeat
with remaining tortillas,
arranging them
in dish in 2 rows. Pour
remaining sauce over
enchiladas. Top
with queso fresco,
onion, jalapeño, and
cilantro; serve.51
FOOD & GATH E RINGS
101