INGREDIENTS

Serves 4-6

SALSA

• tomatillas – enough to fill 1/2 to 3/4 of a medium-large pot
• salt
• 3 garlic cloves
• 3 small Chili Pequin peppers
• chopped cilantro, 1/2 large bunch

METHOD

TOMATILLO SALSA

1. Fill 1/2 to 3/4 of a medium-large pot with tomatillos and add enough water to barely cover.
2. Bring it to a boil for about 2 minutes. The tomatillos are done when they lose their bright green color – turning a dull green – and they feel soft when poked with a spoon.
3. Meanwhile, in the blender place 3 garlic cloves, 1 tbsp. salt (add more later to taste) and 3 small chili pequin peppers.
4. Blend for 5 to 10 seconds, just enough to break everything into small pieces.
5. Add the cooked tomatillos to the blender.
6. Blend on low for about 10 seconds, then pulse high, then leave on high for about 3 seconds. Check the taste, adding more salt if needed.
7. Finely chop 1/2 bunch of cilantro. Save the other half of the bunch for garnish later.
8. Let the blender contents cool, then transfer to a serving bowl. Add cilantro. Stir to mix well.

ENCHILADA FILLING

1. Boil 2 large potatoes to doneness.
2. Meanwhile, place 3 chicken breasts in a pot, cover with water. Add 2 cloves garlic, 1 tbsp. salt and 2 bay leaves.
3. Simmer until the chicken is cooked – about 15 minutes.
4. When potatoes are done, mash them roughly with a fork.
5. When chicken is done, shred it along the grain with a fork. It this is too difficult, slice thin with knife.
6. Place the shredded chicken and mashed potatoes in a huge bowl.
7. Shred 1/4 of the queso fresco cheese with your hands into the bowl.
8. Chop 1/3 of the Oaxaca cheese, then add it to the bowl.
9. Tear apart about 6 slices of pepper jack cheese, adding that to the bowl.
10. Stir all ingredients to mix completely – about 20 seconds.
11. Taste. Add salt if needed.
12. Knead with hands so it almost looks like bread dough – for about 1 to 2 minutes.
13. Transfer the dough to a small bowl.

RED SAUCE TO COAT THE TORTILLAS BEFORE FRYING

1. Slice 8 Guajillo peppers in half and remove seeds and veins (they are bitter).
2. Slice 1 black pepper in half lengthwise – use an Ancho or Chile Negro. Remove seeds and veins. This pepper will add beautiful color to the sauce.
3. Place the peppers in enough water to cover. Soak to soften them.
4. **WARNING: These peppers will stain clothing!
5. In a blender, place 8 garlic cloves. Blend on high for about 2 seconds.
6. Add all the soaked peppers to the blender.
7. Also add liquid from the pepper pan as needed – starting with about 1/4 cup.
8. Blend on high for about 30 seconds.
9. Add another 1/4 cup of broth from the pepper pan.
10. Blend about 20 seconds on high.
11. Add a little more broth. You want a consistency like thin barbecue sauce. Don’t be afraid to add even more broth after blending.
12. Place the blended coating sauce in a medium bowl.

GARNISH FOR THE COOKED ENCHILADAS

1. Chop the other 1/2 of the bunch of cilantro.
2. Slice 1/2 of an onion.
3. Slice 2 small tomatoes (or 1 large tomato).
4. Remove the loose outer leaves from one head of iceberg lettuce. Then remove the core – TIP: Bang the lettuce hard against the counter several times – core facing down. This will break the tough core free of the softer leaves.
5. Slice thin 1/2 of the head of lettuce. Place it in the strainer from a salad spinner, rinse under the faucet, then place in salad spinner and spin to clean and dry. If needed, you can also soak the lettuce to crisp it.
6. Squeeze a lime into the sliced lettuce and onto the sliced onions. (You can also use a juicer to extract the juice.)

BEAN SIDE-DISH

1. Heat 2 tbsp. oil in a small frying pan.
2. Add 1 can of black beans.
3. Heat on medium low for at least 5 or 10 minutes. If you need to leave it on the burner for much longer, you may need to replenish the moisture in the beans with some water.

FRYING AND FILLING THE ENCHILADAS

1. Add 1/8 cup of oil to a griddle or large frying pan. Heat on high.
2. Get a tortilla and dip it completely in the sauce, removing excess sauce so it isn’t dripping. (The brand of tortillas that José uses is only for use as enchiladas or to make chips. It is better able to hold up to this sauce and to the frying without falling apart.)
3. Place the coated tortilla flat in the hot oil for about 3 seconds on each side. A set of tongs will make it easier to flip the tortilla in the oil.
4. As tortillas come out of the oil, arrange on a large baking sheet. You will probably need to slightly overlap them on the baking sheet to fit them all.
5. Continue cooking the tortillas, adding more oil to the pan as it is used up.
6. When the tortillas cool a little bit from the frying, place a narrow strip of about 1/4 cup of the potato and chicken filling in each enchilada (a hot dog shape).
7. Roll up each enchilada and arrange on individual serving dishes – about 4 enchiladas to each plate.

GARNISHING THE FINAL DISH

1. Cover all four enchiladas on each plate with a generous amount of the sliced lettuce.
2. Crumble several tablespoons of queso fresco cheese on top of the lettuce.
3. Arrange 4 slices of tomato on the lettuce.
4. Scatter some onion slices on top of that.
5. Finally, scatter a little chopped cilantro on top.
6. Serve with the tomatillo salsa on the side.

— José Manuel Manzanares Leyva

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