Enchiladas Rojas with Cheese and Onion (Durango-Style)

Steps

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1. 1
   Clean the chile pods well and place them in a small saucepan. Cover with three cups of water and bring to a boil over high heat.
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2. 2
   Turn off heat and add the chocolate disk to the hot chile mixture. Stir to melt and let it sit for about 5 minutes.
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3. 3
   Once the chocolate has dissolved completely, carefully transfer the mixture to a blender. Add 1 cup water, garlic cloves, sugar, ground cinnamon, ground cumin, chicken bouillon, and salt. Blend until smooth.
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4. 4
   Return the blended sauce to the same dry pan over medium-low heat. Add a small amount of oil to heat it, then pour in the sauce, straining if needed. Add more water to ensure all the sauce is transferred.
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5. 5
   Stir the sauce and bring it to a simmer. Taste and adjust the salt as needed, then reduce heat to low and keep warm on the side.
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6. 6
   Heat a pan over medium heat and add oil. Working one at a time, lightly fry each corn tortilla for about 5 seconds or until it blisters. Remove and repeat with the remaining tortillas.
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7. 7
   Mix the cheese and grated onion together to prepare the filling. You can use queso Oaxaca or Monterey Jack cheese.
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8. 8
   Dip each fried corn tortilla into the sauce, add a portion of the cheese and onion filling, and roll it up. Repeat with all the tortillas.
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9. 9
   Top the enchiladas with queso fresco and serve immediately.
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