Main Dish

AGUASCALIENTES: Enchiladas Rojas de Aguascalientes

I make enchiladas often because they are “comfort food,” especially in the winter.  But they are delicious year-round too.

This recipe surprised me a bit: It has milk and egg in the sauce!  I never would have thought of adding that to an enchilada sauce.   So, of course, I had to try it.  And they were tasty.  I loved the earthiness of the enchiladas with the freshness of the lettuce, radishes and chopped eggs.

Here is Diana Kennedy’s version in The Essential Cuisines of Mexico, adapted from a recipe by Señora Josefina Velásquez de León of Aguascalientes, México.

Enchiladas Rojas de Aguascalientes (Red Enchiladas, Aguascalientes-style)

The Sauce

4 Ancho chiles, wiped clean, seeds and veins removed and slightly toasted

1 1/2 cups hot milk

Salt to taste

1 garlic clove, peeled

1 hard-boiled egg yolk

The Filling

Grape seed or vegetable oil, for frying

12 corn tortillas

8 ounces queso fresco, crumbled

1 cup white onion, finely chopped

To Serve

1 hard-boiled egg, finely chopped

1 1/2 cups lettuce, finely shredded

6 radishes, halved and thinly sliced

Strips of jalapeño chiles en escabeche

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Place the toasted Ancho chile pieces, torn into small pieces, in a blender.  Add the hot milk and let them soak for about 10 – 15 minutes.

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Add the salt, garlic, cooked egg yolk and blend well.  Add enough water to make 2 cups, if necessary.

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Heat oil in a medium-sized skillet or sauce pan over medium heat.  Add the sauce and cook for 5 minutes, stirring frequently.   Then remove from the heat and set aside.

Heat oil in a separate skillet and fry each tortilla briefly on either side.  Drain each tortilla well and set aside while you finish the rest of the tortillas.

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Reheat the sauce (add more water if the sauce has thickened too much) and dip each tortilla in the sauce, one by one.  Place on a serving dish or plate and fill with the queso fresco and chopped onion.  Roll each enchilada and repeat with another tortilla.

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Place 3-4 enchiladas on each plate as a serving and top with the chopped eggs, lettuce, radishes and jalapeño slices.  Serve immediately.

 

 

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