Enchiladas Rojas Recipe

Prepare brine

In a small saucepan combine 120 ml white vinegar, 120 ml water, 1 tbsp sugar and 1/2 tsp salt. Heat until sugar and salt dissolve, then remove from heat and allow to cool slightly.

Place thinly sliced red onion in a jar or bowl. Pour warm brine over onions, press down so fully submerged. Let cool to room temperature, then refrigerate at least 30 minutes. Keeps several days.

Preheat oven to 200°C (400°F). Toss 300 g diced sweet potato with 1 tsp olive oil and 1/4 tsp salt on a baking sheet. Roast 20–25 minutes until tender and edges caramelize. Let cool slightly.

In a bowl combine roasted sweet potato, 1/4 cup finely diced red onion, 1/2 jalapeño (seeded & finely chopped), 1 tbsp lime juice, 2 tbsp chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Chill or hold at room temperature.

Remove stems and seeds from 4 guajillo and 2 ancho chiles. Toast chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant (do not burn). Transfer to a bowl and cover with 300 ml hot water. Let soak 10–15 minutes until softened.

Meanwhile, roast 2 halved tomatoes and 1/2 quartered white onion in the same skillet or under broiler until lightly charred (6–8 minutes). Roast 3 garlic cloves (in their skin or peeled) briefly until softened.

Drain chiles, reserving soaking liquid. In a blender combine softened chiles, roasted tomatoes, onion, garlic, 300 ml stock, 1 tbsp oil, 1/2 tsp dried oregano, 1/4 tsp ground cumin, 1 tsp salt and 1/2 tsp sugar (optional). Blend until smooth, adding a few tablespoons of chile soaking liquid if needed to reach a pourable consistency.

Heat a medium saucepan over medium heat. Strain the blended sauce through a fine mesh sieve into the pan to remove remaining solids, pressing gently. Simmer 6–8 minutes, adjust salt. Keep warm.

Heat 1 tsp olive oil in a small saucepan over medium heat. Sauté 1/2 small finely chopped onion until translucent, add 1 minced garlic clove and 1/4 tsp cumin and cook 30 seconds.

Add 400 g drained/rinsed black beans and 120 ml stock. Simmer gently 8–10 minutes, mash lightly with back of spoon for a creamier texture, season with 1/2 tsp salt. Keep warm.

In a small bowl whisk together 3/4 cup crema mexicana (or sour cream) with 2 tbsp milk or water until pourable but still thick. Taste and add a pinch of salt if needed. Crumble 3/4 cup queso fresco and set aside. Drain pickled red onions for garnish.

If using roasted shredded sweet potato as vegetarian filling: toss prepared filling with 1/4 tsp salt and a squeeze of lime. If using carnitas: warm to room temperature or briefly heat in a skillet with 1/2 tsp oil.

To make tortillas pliable, warm a skillet over medium heat. Lightly brush or spray both sides of each tortilla with vegetable oil. Warm one at a time 20–30 seconds per side until soft and flexible. Keep wrapped in a clean towel to stay warm.

Dip each warmed tortilla into the warm enchilada roja sauce (coat both sides lightly). Place on a working surface, spoon about 50 g of filling (carnitas or sweet potato) across center of tortilla, roll tightly and transfer seam-side down into a shallow baking dish with a thin layer of sauce on the bottom (3 rolled enchiladas per serving; this recipe makes 3 servings). Repeat for all tortillas.

Preheat oven to 180°C (350°F). Pour remaining warm sauce evenly over rolled enchiladas; they should be mostly covered. Sprinkle crumbled queso fresco over the top (reserve a little for finishing).

Bake 12–15 minutes until heated through and sauce is bubbling slightly. Remove from oven.

Plate 3 enchiladas per plate. Spoon sweet potato salsa over or alongside enchiladas, drizzle crema in a zigzag or dot pattern, add pickled red onions, extra queso fresco, cilantro leaves, and optional avocado and lime wedge. Serve with a scoop of warm black beans and a side salad dressed with lime vinaigrette.