Name: Enchiladas Queretanas para Almuerzo
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 4 to 6 servings
Cuisine: Mexican
Ingredients: 2 pounds bone-in chicken pieces, preferably thighs and drumsticks; 1/2 medium white onion, for the broth; 3 garlic cloves, for the broth; 2 bay leaves; 1 1/2 teaspoons kosher salt, plus more to taste; 10 dried chile guajillo, stemmed and seeded; 2 dried chile ancho, stemmed and seeded; 1 garlic clove, for the salsa; 1/4 teaspoon cumin seeds; 1/2 teaspoon dried Mexican oregano; 1 tablespoon apple cider vinegar; 1 1/2 cups chicken broth, from cooking the chicken; 3 tablespoons manteca de cerdo, plus more as needed; 2 medium potatoes, peeled and cut into 1/2-inch cubes; 2 large carrots, peeled and cut into 1/2-inch cubes; 18 corn tortillas, preferably day-old; 12 ounces queso ranchero or queso fresco, crumbled; 1/2 small white onion, finely chopped; 2 cups thinly sliced romaine lettuce; 1/2 cup Mexican crema, optional; 1/2 cup queso ranchero, crumbled, for serving; Pickled jalapenos and carrots, for serving; Bolillos or warm corn tortillas, for serving

Question 1

What makes enchiladas queretanas different from other enchiladas?

Accepted Answer

Enchiladas queretanas are guajillo-salsa-dipped corn tortillas filled with queso ranchero and chopped white onion, then served with browned bone-in chicken, red-salsa-coated potatoes and carrots, lettuce, crema, and pickled jalapenos. The whole chicken piece on top is part of the Queretaro-style almuerzo plate.

Question 2

How do I keep guajillo salsa from tasting bitter?

Accepted Answer

Toast dried chile guajillo only a few seconds per side until slightly darker and fruity-smelling, and do not let the chiles blacken. Burned guajillo or ancho chiles make bitter salsa. After soaking, blend with chicken broth, garlic, cumin seeds, Mexican oregano, and vinegar, then strain until silky.

Question 3

Can I make enchiladas queretanas ahead of time?

Accepted Answer

Cook the bone-in chicken one day ahead and refrigerate it in its broth to keep it moist. Make the guajillo salsa one day ahead and reheat it gently, thinning with warm chicken broth. Parboil potatoes and carrots ahead, but fry them with salsa shortly before serving.

Question 4

What cheese should I use for enchiladas queretanas?

Accepted Answer

Use queso ranchero for enchiladas queretanas because it is fresh, salty, and crumbly enough to fill the warm salsa-dipped tortillas. Queso fresco is the best substitute. Do not use cheddar, because its sharp melted texture changes the dish, and use Mexican crema instead of sour cream.

Question 5

Why are my corn tortillas cracking when I dip and fry enchiladas?

Accepted Answer

Corn tortillas crack when they are too dry, too cold, or too old. Use pliable day-old tortilleria tortillas and warm them just until flexible before dipping in hot guajillo salsa. Fry each dipped tortilla in a thin film of hot manteca for 10 to 15 seconds per side.

Question 6

How do I know when the chicken for enchiladas queretanas is done?

Accepted Answer

Simmer bone-in chicken thighs and drumsticks gently for 30 to 35 minutes, until the chicken reaches 165F and the broth tastes full enough to drink. Do not hard-boil the chicken. Dry the cooked pieces, then brown them skin-side down in manteca before serving.

Ingredient	Quantity
bone-in chicken piecespreferably thighs and drumsticks	2 pounds
white onionfor the broth	1/2 medium
garlic clovesfor the broth	3

Culinary Explorer

Enchiladas Queretanas para Almuerzo

Ingredients

bone-in chicken pieces

white onion

garlic cloves

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