Maria's Enchiladas

Our family favorite. We are always blessed when Maria brings these to us.

ENCHILADAS
1 whole chicken
salt
1/4 diced onion
1 whole onion
2 tomatoes
1 tsp cooking oil
pinch of cumin
pinch of oregano
2 very little pieces of cinnamon
a pinch of shredded Mexican chocolate (Ibarra)
1 bay leaf
3 potatoes, diced
black pepper
2 jalapenos, diced
1 clove garlic, diced
lettuce, shredded
radishes, sliced
corn tortillas

SALSA
6 dried chiles California
1 garlic
a couple drops vinegar
salt

CHICKEN

1. Put the chicken and 1 onion in a pot with water. Bring to a boil and cook until no longer pink. Let it cool and shred it. Save the cooking juice.
2. In a pot, add the cooking oil, diced onion, and tomatoes. Cook until onions are transluscent 2-3 minutes. Add potatoes, previously cooked chicken, and 2 cups of cooking liquid. Bring to a boil
3. Add cumin, oregano, cinnamon, chocolate, bay leaves, jalapenos, pepper and garlic. Mix it all together and simmer until potatoes are done.

SALSA

1. Open the dried chiles and take the seeds out. Place the dried chiles in a bowl with hot water for an hour or until softe.
2. Put the chiles in a blender with the chile soaking water. Blend until smooth and then add the vinegar.

ASSEMBLY

1. Add cooking oil to a frying pan. 
2. Dip the tortilla in the salsa, Place dipped tortilla in the frying pan and cook until just softened. (Alternatively, you can steam the tortillas in the microwave without any oil). 
3. Put chicken mixture in the tortilla, roll it up and garnish it.

GARNISHES

Shredded lettuce

Sliced radishes