Ingredients
For the Enchiladas
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2 tablespoons lard or vegetable oil, divided
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12 corn tortillas
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1 1/2 cups cheddar cheese
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1 1/2 cups grated Monterrey Jack cheese
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1/4 medium yellow onion, diced
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4 large eggs
For the Chili Sauce
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6 dried ancho chiles, seeds and stems removed
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2 canned chipotle chiles in adobo
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4 large cloves garlic, chopped
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1/4 medium yellow onion, chopped
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1 teaspoon ground cumin
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1/2 teaspoon oregano
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1/4 teaspoon ground allspice
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2 cups chicken broth or water
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1 tablespoon lard or vegetable oil
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1 tablespoon all-purpose flour
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Salt and black pepper, to taste
Instructions
- Warm up a cast-iron skillet on high heat.
- Toast the ancho chiles on each side for about 10 seconds or just until they start to puff.
- Fill the skillet with enough water to cover chiles.
- Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes.
- Once hydrated, discard the soaking water and rinse the chiles.
- Put ancho chiles, chipotle chiles, garlic, half of the diced onions, cumin, oregano, allspice, and chicken broth in a blender and puree.
- It should be thick and smooth.
- In a pot, heat 1 tablespoon of lard or oil on low heat and then whisk in the flour.
- Pour in the sauce, and simmer for 15 minutes, stirring occasionally.
- Add salt and black pepper to taste and adjust other seasonings as needed.
- Preheat the oven to 350 degrees and lightly grease a large baking dish.
- In a skillet, heat on medium 1 tablespoon of lard or oil.
- Cook each tortilla for about 30 seconds on each side (or until soft).
- Keep warm in a towel or a warmer.
- To assemble the enchiladas, take a tortilla and place it in the baking dish.
- Drizzle 1/4 cup of the sauce on each tortilla and then add 1/4 cup of the grated cheese, mixed and 1 teaspoon of onions.
- Add another tortilla, and add some amount of sauce, cheese and onions.
- Add a third tortilla, and again top with sauce, cheese and onions.
- Repeat until you have four stacks.
- Bake enchiladas in the oven for 15 minutes or until cheese is melted and bubbling.
- While enchiladas are cooking, heat the remaining tablespoon of lard or oil in the cast-iron skillet and then fry the eggs two at a time (or however many will fit).
- To serve, place an enchilada stack on a plate and top with a fried egg.
