Calabacitas y Maiz Enchiladas (Squash and Corn Enchiladas) | Rouxbe Online Culinary School

Ingredients

• FOR THE CHILI SAUCE AND TORTILLAS:
• 7 guajillo chilis, rinsed, stemmed, and seeded
• 2 chiles de arbol, rinsed and stemmed
• 13⁄4 cups water
• FOR THE FILLING:
• 2 tablespoons vegetable oil
• 1⁄2 onion, chopped
• 1 tomato, coarsely chopped
• 3 cloves garlic, minced
• 5 calabacitas (small green Mexican squash) or zucchini, cut into small pieces
• 1 cup corn kernels (cut from 2 ears of corn or use frozen)
• 1⁄2 cup tomato sauce
• 11⁄2 cups chicken stock or vegetable stock
• 2 teaspoons Texas-Mexican Holy Trinity* (see Notes below)
• 1⁄2 teaspoon salt
• FOR THE ENCHILADAS:
• 1 cup vegetable oil
• 12 corn tortillas
• 3⁄4 cup very finely diced tomato, rinsed and drained well to remove the seeds
• Cilantro, chopped
• 1⁄4 cup finely diced onion