Enchiladas Placeras Michoacanas

Steps

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1. 1
   Clean and deseed the guajillo chiles, then soak them in warm water until softened.
   ▶ ≈0:07
2. 2
   Cook tomatoes in one pot, and boil sliced carrots and diced potatoes in separate pots, each with a pinch of salt.
   ▶ ≈0:34
3. 3
   Mix crumbled fresh cheese with chopped onion to prepare the primary filling for the enchiladas.
   ▶ ≈1:58
4. 4
   Blend the cooked tomatoes with water, salt, and the canned jalapeños in vinegar to make the tomato sauce; stir in chopped onion.
   ▶ ≈2:39
5. 5
   Grind the softened guajillo chiles with their soaking liquid, half an onion, four garlic cloves, and salt until smooth.
   ▶ ≈4:05
6. 6
   Heat lard in a pot, add the chile sauce and a little water, and simmer until the sauce reaches the desired consistency and flavor.
   ▶ ≈4:18
7. 7
   Brown the pre-cooked chicken in hot lard, then add the boiled carrots and potatoes; season with red chili powder and a drizzle of oil.
   ▶ ≈4:40
8. 8
   Place the cheese and onion filling on a lettuce leaf, roll it into an enchilada shape, and pour the chile sauce over top.
   ▶ ≈6:20
9. 9
   Plate the chicken and vegetables with tomato sauce, top with the enchilada, and garnish with fresh cheese and lettuce.
   ▶ ≈7:29