Red Chile Enchiladas

1. 1
   prep · ~2 min

   Toast the chiles.

   1.Heat a dry skillet over medium heat.

   2.Place the stemmed, seeded guajillo and ancho chiles in the skillet.

   3.Press down lightly with a spatula and toast 15-20 seconds per side until fragrant and pliable.

   4.Transfer chiles to a medium saucepan.

   TIPDon't let the chiles burn or the sauce will turn bitter. Look for a slight color change and a sweet, smoky aroma.
2. 2
   simmer · ~15 min

   Simmer the chiles until soft.

   1.Add the garlic cloves and enough water to cover the chiles (about 2 cups) to the saucepan.

   2.Bring to a boil, then reduce heat and simmer gently for 10 minutes.

   3.Remove from heat and let the chiles steep in the hot water for 5 more minutes.
3. 3
   roast · ~1 min

   Toast and grind the cumin.

   1.In the same dry skillet, add the cumin seeds over medium heat.

   2.Toast, shaking the pan frequently, until fragrant and slightly darker (30-45 seconds).

   3.Transfer to a mortar and pestle or a small bowl and crush lightly.
4. 4
   mix · ~2 min

   Blend the red chile sauce.

   1.Using a slotted spoon, transfer the softened chiles and garlic to a blender.

   2.Add 1 cup of the chile soaking liquid, the toasted cumin seeds, dried oregano, and salt.

   3.Blend on high for 60 seconds until completely smooth.

   4.For an extra silky sauce, pour through a fine mesh strainer back into the saucepan, pressing on the solids. If the sauce is too thick, stir in a little more soaking liquid.

   TIPReserve the remaining soaking liquid. The sauce should coat the back of a spoon but still pour easily—aim for a heavy cream consistency.
5. 5
   simmer · ~5 min

   Simmer the enchilada sauce.

   1.Place the saucepan with the blended sauce over medium-low heat.

   2.Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, to deepen the flavor.

   3.Taste and adjust salt if needed. Remove from heat.
6. 6
   fry · ~5 min

   Soften the tortillas.

   1.Wipe out the skillet and add the vegetable oil. Heat over medium heat.

   2.Using tongs, dip one tortilla at a time into the hot oil for about 5 seconds per side—just until pliable, not crisp.

   3.Drain on paper towels briefly, then immediately dip the warm tortilla into the red chile sauce, coating both sides.

   4.Repeat with all 8 tortillas, stacking them on a plate as you go.

   TIPFrying the tortillas briefly prevents them from disintegrating when soaked in sauce. Don't skip this step.
7. 7
   assemble · ~10 min

   Assemble the enchiladas.

   1.Preheat the oven to 375°F.

   2.Spread a thin layer of red chile sauce on the bottom of a 9x13 inch baking dish.

   3.Lay a sauce-coated tortilla in the dish. Sprinkle a generous pinch of shredded cheese and chopped onion down the center.

   4.Roll the tortilla tightly and place seam-side down in the dish.

   5.Repeat with the remaining tortillas, lining them up neatly in the dish.

   6.Pour any remaining red chile sauce over the top of the enchiladas, then sprinkle with the remaining shredded cheese and onion.
8. 8
   bake · ~20 min

   Bake until bubbly.

   1.Place the baking dish in the preheated oven.

   2.Bake for 18-22 minutes, until the cheese is completely melted, golden in spots, and the sauce is bubbling at the edges.
9. 9
   garnish · ~5 min

   Garnish with fresh cilantro and serve hot.

   1.Remove the dish from the oven and let it rest for 5 minutes.

   2.Scatter chopped cilantro over the top and serve straight from the dish.

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