Because my kids are crazy about chiles, every night is a good night for Mexican food in our house.
Named for a state in north-central Mexico, these spicy pork enchiladas are quick to pull together and super-filling.
I roasted the poblanos right on my gas stove top — simply turn a burner on high, set your pepper directly on the flame and turn with a tongs until the skin is completely blackened on all sides. Then, place in a zip-top bag or bowl covered with plastic wrap for 10 minutes; the skin will loosen as the pepper steams, making it easy to rub off.
You can make your own crema — the Mexican version of French crème fraîche — by combining a cup of heavy cream with 1 tablespoon of buttermilk in a warm, clean jar. Swirl, place cap loosely on top, then allow to thicken in a warm spot overnight. It should be thick but pourable.
Enchiladas Zacatecanas
Serves 4.
From “Enchiladas: Aztec to Tex-Mex” by Cappy Lawton (Trinity University Press; Oct. 20, 2015; $39.95)
For the sauce:
4 poblano chiles, fire roasted, peeled, seeded and deveined
⅔ cup crema Mexicana
⅓ cup whole milk
1 serrano chili, deseeded and roughly chopped
1 tablespoon plus 1 teaspoon lard or vegetable oil, divided
⅔ cup queso fresco, crumbled
Kosher salt to taste
For the enchiladas:
9 ounces pork shoulder, cooked and shredded
12 corn tortillas
Lard or vegetable oil as needed to soften tortillas
For the garnish:
Shredded lettuce
⅔ cup queso fresco, crumbled
Place the prepared poblano chiles, crema Mexicana, milk and serrano chili in a blender and process at medium speed until smooth. Heat oil in a saucepan over medium heat. Add the poblano mixture and reduce heat to low, stirring constantly. Add queso fresco (it will not melt). Add salt to taste. When sauce is hot, remove from heat, cover and keep warm.
Assemble enchiladas: Gently warm the shredded pork. Have garnishes at hand.
Add lard or oil to depth of ½ inch to a heavy skillet over medium-high heat. Heat to low frying temperature (about 300 degrees). Place each tortilla in oil and fry for a few seconds, just to soften. Drain on paper towels.
Dip a softened tortilla in the sauce. Fill a lower third of a tortillas with 2 tablespoons shredded pork, roll and place on a warm individual plate, 3 per serving, or on a warm serving platter large enough to accommodate the enchiladas in a single layer. Repeat with remaining tortillas.
When enchiladas are plated, pour the sauce over the top and garnish with lettuce and queso fresco. Serve immediately.
