Enchiladas Rojas

red chile sauce:
1/2 lb. Hatch Red Chile Pods
3 Tbsp. lard or cooking oil, plus additional for frying tortillas
1 large white onion, cut in quarters
4 garlic cloves, whole and unpeeled
2 tsp. cumin
2 tsp. Los Chileros Mexican Oregano
1 quart chicken stock
salt and pepper to taste
1 lb. ground beef
about 1/2 cup red chile sauce from above
12 oz. Monterey Jack cheese, shredded
1 cup minced white onion
2 garlic cloves, minced
15 6-inch tortillas

Make the red chile sauce:
Start by taking off the stems and opening chiles to shake out the seeds.
Flatten the chiles and toast in a cast iron pan over high heat. When they blister flip to the other side.
Remove to a bowl.
Char the quartered onion and garlic cloves.
Once everything is charred. tear the chiles into pieces.
Chop the onion into small pieces and peel the garlic.
Heat the lard in a pot over medium-high heat.
Add chiles, onion and garlic and sauté a minute or two.
Pour in the stock, add cumin and oregano and bring to a simmer.
Add salt to taste and simmer gently until chiles are soft, about 20 minutes.
Puree the sauce in a blender. Strain and set aside.
To make the filling, add beef and onions to a skillet.
Season with salt and pepper and cook, stirring occasionally until cooked through.
Stir in minced garlic and cook another minute.
Preheat oven to 400 degrees F and spray a 9x13 baking dish with cooking spray.
In a small skillet, lightly fry the tortillas in lard until they are pliable.
Set aside with paper towels between each layer.
To assemble enchiladas, add 1/2 cup of red chile sauce to the bottom of baking pan.
Using a slotted spoon, divide the ground beef mixture into each of the tortillas.
Add a heaping tablespoon of cheese to the tortillas and roll them up, placing them seam side down in the baking dish.
Top with remaining red chile sauce and cheese.
Cover with foil and bake 20-30 minutes, until hot and bubbly.
Serve with chopped cilantro and sour cream.

Click here for Hatch Red Chile Pods

Click here for Los Chileros Mexican Oregano