Entree: Mexico – Michoacan – Tzintzunzan-Style Enchiladas (Corn tortillas filled with shredded chicken and dressed in a smoky guajillo red chile sauce typical of Tzintzunzan, Michoacán)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) boneless skinless chicken thighs (about 3–4 thighs)
- 4 cups (960 ml) water or low-sodium chicken stock (for poaching)
- 1/2 medium white onion, halved (about 4 oz / 115 g)
- 2 cloves garlic
- 1 bay leaf
- 1 tsp (5 g) kosher salt, plus more to taste
- 8–12 corn tortillas (about 10 oz / 285 g total)
- 3 tbsp (45 ml) vegetable oil, plus more for frying
- For the sauce:
  - 6 dried guajillo chiles, stems and seeds removed
  - 2 dried ancho chiles, stems and seeds removed
  - 1 small white onion, roughly chopped (about 4 oz / 115 g)
  - 2 cloves garlic
  - 1 tsp (2 g) ground cumin
  - 1/2 tsp (1 g) dried oregano (Mexican oregano if available)
  - 1 1/2 cups (360 ml) warm chicken stock (from poaching)
  - 1 tbsp (15 ml) apple cider vinegar or white vinegar
  - Salt to taste
- 1/2 cup (115 g) queso fresco, crumbled
- 1/2 cup (120 ml) Mexican crema or full-fat sour cream
- 1/2 cup (45 g) white onion, thinly sliced for garnish
- 1/4 cup (10 g) fresh cilantro leaves, chopped (optional)
- Lime wedges for serving

Instructions

1. Poach and shred the chicken: place chicken thighs, halved onion, 2 garlic cloves, bay leaf and 4 cups water or stock in a saucepan. Bring to a gentle simmer, reduce heat and cook 20–25 minutes until chicken is cooked through. Remove chicken, reserve 1 1/2 cups (360 ml) poaching liquid for the sauce, shred chicken with two forks and season with 1 tsp salt; set aside.
2. Rehydrate chiles: remove stems and seeds from guajillo and ancho chiles. Toast briefly in a dry skillet over medium heat until fragrant but not burned, then place in a bowl and cover with hot water. Soak 15–20 minutes until pliable; drain.
3. Make the chile sauce: in a blender combine rehydrated chiles, chopped onion, 2 garlic cloves, ground cumin, oregano, vinegar and 1 1/2 cups (360 ml) reserved poaching liquid. Blend until very smooth, then pass through a fine sieve into a saucepan, pressing solids to extract flavor. Simmer gently 8–10 minutes, adjust salt and add more stock if too thick.
4. Prepare tortillas: warm a small skillet with 2 tbsp (30 ml) vegetable oil over medium heat. Lightly fry each tortilla 10–15 seconds per side just until pliable (do not crisp). Place fried tortillas on paper towel to drain.
5. Assemble enchiladas: dip each warmed tortilla in the warm guajillo sauce to coat both sides, place on a plate, add about 2–3 tbsp (30–45 g) shredded chicken, fold or roll and transfer to a serving platter seam-side down. Repeat with remaining tortillas.
6. Finish and serve: spoon additional warm sauce over assembled enchiladas, sprinkle with crumbled queso fresco, drizzle with Mexican crema, top with thinly sliced onion and chopped cilantro if using. Serve with lime wedges on the side.