Enchiladas Rojas — Guajillo-mulato red chile, beef or chicken

Toast the guajillo and mulato chiles on a dry comal over medium heat, pressing flat, for 20–30 seconds per side until fragrant. Soak in boiling water for 20 minutes.

Drain the chiles, reserving 150 ml of soaking liquid. Blend with the onion, garlic, oregano, cumin, soaking liquid, and 200 ml of broth until completely smooth. Strain through a medium sieve.

Heat 2 tbsp of the fat in a saucepan over high heat. Pour in the strained chile sauce — it will spit. Fry, stirring constantly, for 4–5 minutes until the sauce darkens to a deep red-brown. Add the remaining broth, stir to combine, and simmer for 10 minutes. Season with salt.

Preheat the oven to 190°C. Spread a thin layer of sauce on the base of a 30 × 20 cm baking dish.

Heat the remaining oil in a small skillet over medium-high heat. Dip each tortilla in the hot oil for 10–15 seconds per side until pliable but not crispy. Drain on paper towel.

Dip each softened tortilla into the enchilada sauce to coat. Place on a work surface, add a line of shredded meat and a small amount of diced onion in the center, and roll tightly. Place seam-side down in the baking dish.

Pour the remaining enchilada sauce evenly over the rolled enchiladas. Scatter half the queso fresco over the top.

Bake for 18–20 minutes until the sauce is bubbling at the edges. Remove from the oven, drizzle with crema, scatter the remaining queso fresco, and serve immediately.