Cheese and Onion Enchiladas
Ingredients:
4 Ancho dried chiles
2 Guajillo dried chiles
1 small onion
3 garlic cloves
3 cups stock
2 plum tomatoes
1/2 lb. melting cheese (like Jack cheese)
1/2 onion, finely chopped (for the filling)
8-10 corn tortillas
1/2 teaspoon cumin
1 teaspoon Mexican oregano
1/2 teaspoon salt (plus more to taste)
Freshly ground black pepper
Olive oil
Queso Fresco (optional)
Freshly chopped cilantro (optional)
Instructions:
Prepare the Tomatoes:
Rinse and de-stem the tomatoes.
Roast them in the oven at 400°F for 20 minutes or until needed.
Prepare the Chiles:
Wipe off any dust from the dried chiles, then de-stem and de-seed them.
Roast the chile pieces in the oven at 400°F for 1-2 minutes.
Place the roasted chile pieces in a bowl, cover with hot tap water, and let them reconstitute for 20-30 minutes.
Saute the Onion and Garlic:
Roughly chop an onion.
Saute the onion in a glug of olive oil over medium heat along with 3 whole, peeled garlic cloves.
Cook until the onion starts to brown.