Victor Maldonado/La Fonda on Main, San Antonio
Callejeras are “street-style” enchiladas, often made and sold on the streets in many parts of Mexico. The chicken, chorizo, vegetables, and cheese make this a complete—and substantial—meal.
Makes 12 enchiladas
3 cups poached skinless, boneless chicken, shredded into bite sized pieces
Use your favorite method of preparation, moisten with broth, cover, and refrigerate until needed.
4 guajillo chiles or chiles de árbol, destemmed, deveined, and deseeded
10 ancho chiles, destemmed, deveined, and deseeded
1 medium white or yellow onion, peeled and coarsely chopped
4 cloves garlic, peeled
2 tablespoons kosher salt
1 cup olive oil
Place the prepared chiles a few pieces at a time on a comal (or iron griddle) over medium heat and dry roast until fragrant, about 30 seconds per side. Place chiles, onion, garlic, salt, and 4 cups (1 liter) hot water in a blender. Let sit for 5 minutes to soften the chiles. With the blender running, add the olive oil in a slow steady stream and process until emulsified. Strain the sauce through a medium strainer into a wide sauté pan over medium heat. Warm through, taste, and adjust seasoning. Cover and set aside. (Sauce does not have to be kept hot).
8 ounces chorizo, casings removed
1 large Yukon Gold potato, peeled, medium dice, and simmered until barely tender, 5–7 minutes
1 large carrot, peeled, medium dice, and simmered until barely tender, 5–7 minutes
1⁄2 cup frozen green peas, defrosted
Crumble the chorizo into a large sauté pan over medium-high heat. Cook, stirring frequently to break up the chorizo, until it begins to brown, about 5 minutes.
Add the potatoes and carrots and gently stir to combine. Cook, stirring occasionally, until the edges of the potatoes barely begin to brown. Remove from heat, stir in the peas, cover, and keep warm.
12 corn tortillas, preferably a day or two old
Jalapeño en escabeche (pickled jalapeños)
Gently warm the shredded chicken. Have the topping and garnishes ready and at hand. Warm 4 individual serving plates. Heat a 9-inch (23 cm) nonstick sauté pan over high heat. (The pan with sauce should be nearby.) Dip a tortilla in the sauce, making sure it’s well coated, place in the hot sauté pan, and quickly sear for about 3 seconds per side—just long enough for the sauce to begin to caramelize. Remove from pan, place 2 tablespoons shredded chicken on the tortilla, fold in half, and place on a warm individual serving plate. Wipe the sauté pan with a paper towel and reheat. Repeat the process with the remaining tortillas, slightly overlapping the enchiladas on the serving plates, 3 per serving.
When all the enchiladas are plated, top with a drizzle of crema Mexicana followed by a generous scoop of the chorizo/vegetable mixture and a sprinkle of queso fresco. Place the avocado slices and jalapeños en escabeche to the side of the enchiladas.