Scored this recipe from El Rey executive chef Dionicio Jimenez. One of my favorite menu items. Was given this recipe verbally so ingredient amounts and cooking times are vague. Enchiladas seem forgiving though, so have at it!
Makes 12 small enchiladas, or, shallow 9×13″ casserole
12 6″ corn tortillas, homemade is best – make them during filling/sauce prep downtime
grilled corn, fresh or frozen
salt, to taste
1C pumpkin seeds
1/4C sesame seeds
4 black peppercorns
1 piece canella (Mexican cinnamon)
4 fresh tomatos, coarse dice
1 15-oz can tomato sauce
1 yellow onion, coarse dice
2 cloves garlic, coarse dice
1 dried guajillo pepper, seeded and broken into pieces
1 dried arbol pepper, seeded and broken into pieces
salt to taste
To prepare sauce:
Toast seeds until they begin to turn golden and are fragrant. Set aside. In large saucepan, water-saute the onion until translucent. Add the garlic and cook for 2 minutes more. Add remaining ingredients, except the seeds, and bring to a boil. Lower the heat to simmering and continue to cook for about 15 minutes. Remove canella, add seeds, and immersion blend/blender until completely smooth.
To prepare filling:
Saute onions about 5 minutes, then add mushrooms and continue to cook about 5 minutes more. Add corn along with mushrooms if it is not grilled. Otherwise, add after. Add beans and cactus and cook a final 5 minutes or so.
To assemble: Spread a small amount of sauce on the bottom of a 9×13″ casserole pan. Distribute filling evenly amongst 12 tortillas, roll up, and line the pan with them. Cover in sauce. Cover the entire pan in foil and bake at 350* for approx. 45 minutes, or until sauce just begins to show cracks on surface. At the restaurant, the enchiladas are made to order in sets of three, and are not baked but rather just heated through – also delicious. Serve warm with guacamole and pickled red onion.