Chef Eddie Hernandez of Taqueria del Sol shared this recipe for a luscious, dark morita sauce on cheese enchiladas. The earthy complexity from the refined morita chile is slightly milder than that from the more commonly used chipotle chile.
**If you have trouble tracking down morita peppers or other specialty ingredients, chef Hernandez recommends Super Mercado Jalisco on Buford Highway.
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20 morita peppers, stems removed
3 cups chicken stock
4 cloves garlic
1 tablespoon dried basil
salt to taste
1 1/2 oz grated cheese (queso fresco)
6 inch corn tortillas
1. In a stock pot, boil peppers, garlic, and basil till soft.
2. Remove and puree into a smooth sauce. Keep warm.
3. In a skillet, soften the tortillas with a little oil till warm. Place cheese inside and roll to make the enchiladas.
4. Top each enchilada with 1 1/2 oz of the sauce. Garnish with pico de gallo or sour cream.