Chicken enchiladas

Directions

Crema

1. Combine the double cream and buttermilk in a glass jar and mix well.

2. Cover with the lid and leave at room temperature for 24 hours to culture.
3. After 24 hours, transfer the mixture to a bowl, season lightly with salt, and mix well.
4. Pour the seasoned crema into a clean jar and refrigerate until fully chilled. Note: The crema will keep in the fridge for 3–4 days.

Chilli sauce

1. Remove the seeds from the chillies and cut them into small pieces, roughly 2 cm (¾ inch) squares.

2. Bring 300ml (10 fl oz) of water to a light simmer in a pot.
3. Add the chopped chillies to the water, then turn off the heat.
4. Add 1 peeled and quartered white onion and 3 garlic cloves to the steeping water. Let everything steep for 10 minutes.
5. Transfer the contents of the pot to a blender, along with the oregano and a pinch of salt. Blend until smooth.
6. Heat a saucepan over medium heat and add 2 tablespoons of oil. Once the oil is hot, pour in the blended chilli sauce.
7. Cook the sauce, stirring frequently, for 9–10 minutes. Season with a generous pinch of salt.

Garnishes

1. Slice the grilled chicken thighs into strips.

2. Finely slice the remaining white onion and dice the radishes.
3. Prepare the coriander leaves for garnishing.

Assemble chicken enchiladas

1. Heat a frying pan over medium-high heat and add enough oil or lard to coat the base.

2. Once the oil is hot, warm the corn tortillas in the pan for about 1 minute per side.
3. Place a ladleful of the prepared chilli sauce and some sliced chicken onto each tortilla.
4. Fold the tortillas in half and transfer them to a serving plate.
5. Drizzle with additional chilli sauce and dress with the crema.
6. Garnish with sliced white onion, diced radish, and coriander leaves.