Red Chili Chicken Enchiladas W/ JG Signature Margarita

Preparation

For the Red Chile Sauce:

Combine all ingredients except the ibarra chocolate and manteca. Allow to simmer and reduce by 30%.
Puree until smooth in a Vitamix and strain through a fine hole china cap, not chinoise.
Heat the manteca in a pot to nearly smoking and refry the sauce.
Add the chocolate and allow to simmer for 1 hour, stirring occasionally to prevent scorching.
Taste and adjust seasoning.

For the Poblano Rajas:

Place the poblano over a flame and roast the skin until it is blistered.
Remove the poblano from the heat and place in a bowl. Cover tightly with plastic until it has cooled down.
Remove the poblanos, peel the skin off, and remove the seeds and stem. Slice into strips and reserve.

For the Chicken Poaching Liquid:

For Chicken Enchilada Filling:

Mix and warm the heavy cream and coconut milk. Once warm, remove from heat and steep the habanero, epazote, and oregano in the cream mixture.
In a separate pot, sweat the onions for about 5 minutes and add the poblano rajas.
Strain the cream mixture into the onion/poblano mix and reduce until thick.
Pour mixture over poached chicken and fold in the parsley, and basil. Season to taste.

For the Queso Mixto:

For the Black Beans:

Drain and rinse beans.
In a pot or rondeau, sauté the onion and garlic until translucent.
Add in the sofrito, cumin, and beans and bring to a simmer.
Cook just until the mixture begins to thicken but is still brothy. If it is too dry, add a splash of water as needed.

For the Build:

Preheat an oven to 400°F.
Heat a small amount of oil or lard in a sauté pan over low heat.
Dip the corn tortillas into the warm oil/lard so both sides are submerged. Immediately pull the tortilla from the oil/lard and shake off excess fat. This will make tortillas more pliable and easier to roll.
Add about 2 tablespoons of the chicken filling, and 1 tablespoon of queso mixto to each tortilla and roll into tight cylinders.
Add a thin layer of red chili sauce to the bottom of an oven safe baking dish. Line the dish with a single layer of rolled enchiladas. Top the enchiladas with more red chili sauce until they are mostly covered. Top the enchiladas with crumbled cotija.
Bake the enchiladas in a 400°F oven until they begin to brown on top and are hot all the way through. Remove the enchiladas from the oven and top with cilantro.
Serve with black beans, sliced radish, sliced avocado, and lime wedges.

For the Red Chile Sauce:

For the Poblanos Rajas:

For the Chicken Poaching Liquid:

For the Chicken Enchilada Filling:

For the Queso Mixto:

For the Black Beans:

To Build: