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What You Need:
(To Make: 6)
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6 Spanish chorizo sausages, skinned and coarsely chopped, or substitute ¾ pound smoked, spiced pork sausage, skinned and chopped
2/3 cup freshly grated Parmesan cheese
12 tortillas
½ cup coarsely chopped onions
THE SAUCE
6 dried "ancho" chilies
1 cup boiling water
5 fresh tomatoes, peeled, seeded and coarsely chopped (see salsa cruda), or substitute 1 2/3 cups chopped, drained, canned Italian plum tomatoes.
½ cup coarsely chopped onions
¼ teaspoon finely chopped garlic
½ teaspoon crumbled dried "epazote", if available
Pinch of sugar
1 teaspoon salt
¼ teaspoon freshly ground black pepper
5 tablespoons lard
2 eggs
1 cup heavy cream
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Translate this recipe:
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| How To Cook: |
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1. Under cold running water, pull the stems off the chilies. Cut or tear the chilies into halves, and brush out the seeds. With a small, sharp knife, cut away any large ribs; then tear them into small pieces. In a small bowl, soak the chilies in 1 cup of boiling water for 30 minutes.
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2. Pour the chilies and their soaking water into the jar of an electric blender and blend at high speed for about 15 seconds. Add the tomatoes, ½ cup of the onions, the garlic, "epazote", sugar, salt and black pepper, and blend for 30 seconds, or until the mixture is reduced to a smooth puree.
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3. To make the sauce by hand, puree the chilies, tomatoes, onions, garlic and "epazote" a cup or so at a time-in a food mill set over a large mixing bowl. Discard any pulp remaining in the mill. Stir in the sugar, salt and black pepper.
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4. In an 8- to 10-inch skillet, melt 1 tablespoon of the lard over moderate heat until a haze forms above it. Pour in the chili and vegetable puree and, stirring frequently, cook it for 5 minutes.
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5. Remove the pan from the heat. In a small bowl, beat the eggs with a fork until they are well combined, then stir in the cream. Slowly pour the egg-cream mixture into the sauce in the skillet, stirring constantly to prevent the eggs from curdling. Cover the skillet and set it aside.
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6. In another 8- to 10-inch skillet, melt 1 tablespoon more of the lard over moderate heat and add the chopped sausages. Fry for about 5 minutes, stirring constantly, until the sausages have rendered most of their fat and are lightly browned.
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7. With a slotted spoon, remove the sausages from the skillet and drain them on paper toweling. Discard the fat from the skillet. Place the sausages in a small bowl and stir in 3 tablespoons of the chili sauce and 1/3 cup of the grated cheese.
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8. Preheat the oven to 350°. In the heavy skillet, melt the remaining 3 tablespoons of lard over moderate heat until a light haze forms above it.
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9. Fry and fill the tortillas, one at a time, in the following fashion: Dip a tortilla in the tomato sauce, drop it into the hot lard, and fry it for a minute or so on each side, or until it becomes limp but not brown.
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10. Transfer the tortilla from the pan to a plate and place about ¼ cup of the sausage mixture in the center. Fold one side of the tortilla over the filling, then roll the tortilla completely into a thick cylinder. Place it seam side down in a shallow 8-by-12-inch baking dish.
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11. Fry and fill the remaining tortillas similarly, replenishing the lard in the frying pan when necessary. When the tortillas are all arranged in one layer in the baking dish, pour the remaining tomato sauce over them, and sprinkle the top with the ½ cup of the chopped onions and the remaining cheese.
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12. Bake in the middle of the oven for about 15 minutes, or until the cheese has melted and the enchiladas are lightly browned on top.
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13. To serve, gently transfer the enchiladas with a spatula to heated individual plates and spoon some of the sauce over them.
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NOTE: 3 cups of leftover lean roast pork or cooked chicken, finely shredded, may be substituted for the sausage. In that case, do not brown the pork or chicken, but simply combine it with the tomato sauce and the grated Parmesan cheese.
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