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Enchiladas Oaxaquenos

10 dried pasilla de Oaxaca chiles, stemmed, seeded (or 5 anchos and chipotles)
5 almonds, shelled
1 rounded Tbsp, raisins
5 black peppercorns
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1 Tbsp sesame seeds
4 Tbsp vegetable oil
4 cup chicken broth
1/4 cup flat leaf parsley chopped

1/4 cup lard or vegetable oil
12 corn tortillas
16 white onion slices
1/2 cup ranchero cheese crumbled
1/4 cup flat leaf parsley chopped

Soak the chiles in hot water for 1 hour until soft. Put the chiles
in a blender container with 1/4 cup water. Add the almonds, raisins,
peppercorns, herbs, and sesame seeds. Puree.

Heat the oil in a deep pot and carefully pour the contents of the
blender through a strainer into the oil (it splatters!). Press
down on the sauce left in the strainer with a wooden spoon to get
most of the sauce into the pot. Simmer the sauce for about 10
minutes until it changes color and becomes darker.

Add the chicken broth. Continue simmering, uncovered, stirring
from time to time, for 30 minutes. Sprinkle with parsley.

Making the enchiladas: Heat the lard or oil in a large skillet.
Put the tortillas in the hot oil for 10 to 20 seconds on each side
so the tortilla is still pliable and not at all crunchy. Holding
by upper edge, dip each tortilla in the enchilada sauce. Put it
on a plate and fold in half, then in half again to make a triangle.
Repeat with another tortilla on the same plate (each serving is 2

Spoon additional sauce over the tortillas, cover with 4 raw onion
slices, and sprinkle with cheese and parsley. Repeat with the
other 5 servings. Serve at once before the tortillas lose their


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