Open-Faced Chicken Enchiladas with Cascabel Chile and Roasted Tomato, Avocado Cream, and Epazote Corn

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, half of the white onion, and 2 garlic cloves on a baking tray. Drizzle with 1 tablespoon vegetable oil, add a pinch of salt, and roast for 20 minutes until the tomatoes are deeply blistered.

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   2. Meanwhile, heat a small skillet over medium heat. Toast the dried cascabel chiles for 30 to 45 seconds per side, being careful not to burn them. Transfer to a bowl, cover with hot water, and soak for 10 minutes. Drain.

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   3. Blend the roasted tomatoes, roasted onion and garlic, soaked cascabel chiles, chicken broth, 1/2 teaspoon salt, and black pepper until smooth.

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   4. Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Pour in the blended sauce and cook for 8 to 10 minutes, stirring occasionally, until slightly thickened. Add the shredded chicken and cook 3 more minutes so it absorbs the flavor.

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   5. In another skillet, heat 1 tablespoon vegetable oil over medium heat. Sauté the corn kernels with the remaining chopped white onion for 4 minutes. Add the fresh epazote, a pinch of salt, and cook 2 minutes more. Set aside.

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   6. For the cream, blend the avocado, sour cream, lime juice, the remaining garlic clove, fresh cilantro, and 2 tablespoons water until smooth. Season with a pinch of salt.

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   7. Heat a griddle or large skillet over medium heat. Dip each corn tortilla quickly into the hot sauce, then place it on the griddle for 20 seconds per side so it becomes pliable and lightly crisped.

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   8. To serve, place 3 tortillas on each plate in an open-faced style, without rolling. Spoon the cascabel chicken mixture over them, then add the epazote corn, avocado cream, and finally the crumbled fresh cheese.

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   9. Serve immediately, garnished with extra fresh cilantro if desired.