Enchiladas placeras – Michoacán enchiladas with fried chicken, potatoes and carrots

Ingredients for 4 portions

• 800 gChicken legs, split into drumsticks and thighs
• ≈ 1.5 lWater
• ½Yellow onion, in one piece
• 2 clovesGarlic, for the broth
• to tasteSalt
• 6Guajillo chiles, seeded
• 1Ancho chile, seeded
• 500 gPotato, peeled and diced
• 3Carrots, peeled and diced
• ½Yellow onion, finely chopped, for the filling
• 2 clovesGarlic, for the sauce
• ½Yellow onion, for the sauce
• 3 mlMexican oregano
• 4 tbspRapeseed oil, for frying
• 12Corn tortillas
• 150 gQueso fresco, crumbled
• 60 gCotija cheese, crumbled

On the side

• ½Lettuce, shredded
• 100 gPickled jalapeño slices

Method

1. Put the chicken in a pan with the water, the piece of onion, the garlic for the broth and some salt. Bring to the boil and skim.
2. Cover and simmer over a low heat for 25 minutes.
3. Meanwhile, toast the guajillo and ancho chillies in a dry frying pan for a few seconds a side until fragrant, then soak them in hot water for 10 minutes.
4. Peel and dice the potatoes and carrots, finely chop the onion for the filling and shred the lettuce.
5. Add the potatoes and carrots to the chicken and simmer for 10 minutes, until just tender.
6. Blend the drained chillies with the garlic and onion for the sauce, the oregano, some salt and 200 ml of the broth until smooth. Strain into a wide bowl.
7. Lift out the chicken and drain the potatoes and carrots well. Keep the broth for another day.
8. Heat the oil in a frying pan over a medium heat. Dip the tortillas one at a time in the sauce, fry for 15–20 seconds a side, put a spoonful of queso fresco and a little onion on one half and fold over. Put the enchiladas on warm plates.
9. Brush the chicken pieces with the rest of the sauce and fry them in the same oil for 3–4 minutes a side, until well browned. Then fry the potatoes and carrots for 5 minutes, until golden at the edges.
10. Put the chicken, potatoes and carrots beside the enchiladas and top with the lettuce, cotija and pickled jalapeños.

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