Cheese Enchiladas with Morita Pepper Sauce
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.
(Click here for the full story.)
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.