Enchiladas Rojas

1. Toast the stemmed and seeded ancho chilies in a dry pan over medium heat for about 30 seconds per side until fragrant, being careful not to scorch them, then soak them in the boiling water for 15 minutes until softened.
2. Blend the soaked chilies with the tomatoes, half the diced onion, the garlic, epazote, sugar and a teaspoon of salt, using a little of the soaking liquid to make a smooth sauce.
3. Heat 2 tablespoons of the oil in a pan, pour in the blended sauce and fry it, stirring, for 8 to 10 minutes until it darkens and thickens; adjust the salt to taste and keep it warm.
4. Warm the remaining onion gently and mix it through the shredded chicken; if using raw chicken instead, poach it first until it reaches 74 C and shred it.
5. Heat the remaining oil in a separate pan and pass each tortilla through it for a few seconds on each side just to soften and make it pliable, then drain on paper towels.
6. Dip each warm tortilla in the red sauce to coat, place a little chicken along the centre, roll it up and set it seam-side down on a serving platter.
7. Spoon more warm red sauce over the rolled enchiladas, scatter with crumbled queso fresco and the rest of the onion, and serve immediately.

You'll use: Frying pan / skillet · Pan · Saucepan · Blender