Enchiladas de Mascota

Ingredients

• 1 large ancho chile, veins and seeds removed
• 10 dried prunes, pitted
• 1 to 1¼ cups water (250–313 ml)
• 4 oz (115 g) tomatoes, simmered until soft
• 1½ oz (45 g) Mexican drinking chocolate
• ¼-inch (scant 1 cm) cinnamon stick, crushed
• 1 slice white onion, roughly chopped
• 2 tablespoons mild vinegar (or half rice, half white wine vinegar)
• Salt to taste
• 1 tablespoon sesame seeds, lightly toasted
• Approx. ½ cup (125 ml) vegetable oil
• 12 five-inch corn tortillas
• ¾ cup (188 ml) finely chopped white onion
• 1½ cups (375 ml) finely crumbled queso fresco, plus extra for garnish
• ½ teaspoon dried oregano, finely crumbled

Method

1. 1
   Simmer ancho chile and prunes in the water over medium-low heat until both are soft, 12–15 minutes. Do not drain.
2. 2
   Transfer to a blender with simmered tomatoes, chocolate, cinnamon, onion, vinegar, salt, and sesame seeds. Blend to a smooth, medium-bodied sauce.
3. 3
   Pour sauce into a wide, shallow bowl. Reserve roughly half in a small saucepan and set aside.
4. 4
   Heat oil in a skillet over medium-high heat to approximately 175°C / 350°F.
5. 5
   Dip one tortilla in the raw sauce to coat both sides, then lay it into the hot oil and fry for about 30 seconds per side — just enough to set the coating and soften the tortilla. Remove and place flat.
6. 6
   Working quickly, fill the center with a spoonful of chopped onion, crumbled queso fresco, and a pinch of oregano. Roll and place seam-side down on a serving dish. Repeat for all 12 tortillas.
7. 7
   Bring the reserved sauce to a boil in the saucepan, thin if needed, and pour over the plated enchiladas.
8. 8
   Garnish with additional crumbled queso fresco. Serve immediately.