These Oaxacan enchiladas are succulent and smoky from the Coloradito Sauce, a tamer version of the richer Oaxacan moles.
Oaxacan Chicken Enchiladas
Chef Claudia Galofre-Krevat
8-10
1 hours
1 hours
Latin American
Entrées
The spice rub makes quite a bit more than you'll need for this recipe, so be sure to save it for future use!
Ingredients
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4 tbsp chili powder
1 tbsp finely ground coffee
1 tbsp smoked paprika
1 tbsp cumin
1 tbsp brown sugar
2 tsp ground coriander
2 tsp salt
2 tsp black pepper
1 tsp cayenne pepper
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6 lbs boneless, skinless chicken thighs
1 tbsp spice mix
2 tbsp olive oil
salt and pepper to taste
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2 large, dried ancho chilis
4 large dried pasilla chilis
1 tbsp Spice Mix (see above)
Pinch of smoked hickory or 1 tsp Liquid Smoke
1 tsp unsweetened cacao powder
¼ tsp cinnamon
¼ tsp ground cloves
1 tsp ground cumin
¼ cup breadcrumbs
2 cups water
1 cup raisins
1 small onion, quartered
6 whole garlic cloves
3 14-oz cans whole stewed tomatoes, no juice, crushed by hand (or 1 28-oz can + 1 14.5-ounce can)
6 oz good quality dark chocolate
3 cups miso or vegetable broth
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Queso fresco
Chopped cilantro
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Blender
Dutch Oven
Casserole Dish
Saucepan
Directions
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Add all ingredients listed for the ‘spice mix’ into a bowl and combine thoroughly. Transfer to an airtight container for future use. (note: we will only need a few tablespoons of this mix for this recipe).
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Heat your oven to 400°F. Line a large cookie sheet with parchment paper.
Place the chicken in a large bowl. Add the olive oil, 1 tbsp spice mix, salt and pepper. Use the hands to toss the chicken in oil and spices until well-coated.
Place the chicken on your prepared cookie sheet and bake for 15 minutes. Turn and roast for another 10-15 minutes or until the chicken reads 165°F on a meat thermometer.
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Fill a 2-4 quart saucepan with water. Bring to a boil over high heat. Remove from the stove and add the chilis. Cover and allow them to soak for at least 30 minutes. Remove them from the water and set aside, reserving the ‘chili-water’.
In a blender, combine the chilis, breadcrumbs, one cup of the chili-water, raisins, onion, garlic, spice rub, cacao, cinnamon, cloves, cumin and hickory.
Heat 3 tbsp of canola or vegetable oil over medium heat in a Dutch oven.
Once the oil is heated, add the chili mixture to the oil. It will splatter, so keep the lid handy.
To the dutch oven, add a second cup of chili water. Cover and simmer for 10 minutes.
Add the tomatoes and the chocolate. When the chocolate melts, begin incorporating the broth. Go a little at a time; you may only need part of the 3 cups.
Taste and add salt as needed.
Meanwhile, shred the chicken. Season with more spice mix or salt and pepper as needed.
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To assemble the enchiladas, spread about 1 cup of the Coloradito sauce at the bottom of you roasting pan or casserole dish.
Layer with 6-8 tortillas. Add a layer of chicken and another one of tortillas over the top. Finish with a generous serving of Coloradito sauce. Top with queso fresco. Cover with foil and heat in the oven for 20 minutes before removing the foil and allowing the top to crisp for another 5 or 10 minutes.
Garnish with chopped cilantro, and enjoy.