Margarita Challenger’s Guanajuato Contemporary Mexican Restaurant remains a go-to spot in Hubbard Woods. A trained chef, Challenger immigrated to the U.S. in 1992 from Guanajuato, known for having "very traditional food like enchiladas, moles and carnitas, but also Italian, Chinese and other international influences,” she says. Perfect for a Mother’s Day gathering, these enchiladas can be made ahead and feed a crowd.
For the Sauce:
10 tomatillos, husked, rinsed
2 jalapeños
1/2 medium Spanish onion, peeled, halved
2 cloves garlic, peeled
1/2 bunch cilantro
Pinch ground cumin
Freshly ground black pepper
1 teaspoon salt
For the Filling:
12 ounces chorizo (or other cooked protein of choice)
1 (10-ounce) wheel queso fresco
1 tablespoon oil (corn, canola, avocado or olive)
8 corn tortillas (such as el Milagro)
Optional Garnishes:
Queso fresco, crumbled
Sour cream
Shredded lettuce
Chopped cilantro
1 avocado, pitted, peeled, sliced
Radishes, thinly sliced
1. In a large pot, add tomatillos, jalapeños, onion and garlic with enough water to cover and bring to a boil. Boil until soft, about 10 minutes. Set aside to cool.
2. In a medium skillet over medium-high heat, cook the chorizo until no longer pink and fat has rendered. Scoop cooked chorizo out of the skillet with a slotted spoon or drain and add to a mixing bowl. Once cooled slightly, crumble 3/4 of the wheel of queso fresco into a medium mixing bowl, setting aside the remaining 1/4 of the cheese in a separate small bowl for garnish. Toss to combine.
3. Add jalapenos (stems removed), tomatillos, onion, garlic, cilantro and cumin to a blender and blend until smooth. Heat oil in a saucepan over medium heat. Add salsa, salt and freshly ground black pepper. Bring to a hard boil to thicken, about three minutes. Turn off heat and set aside to cool.
4. Preheat the oven to 350°F.
5. In a nonstick pan, heat oil over medium heat. Add tortillas, one at a time, to heat for about 20 seconds per side (to prevent breakage during baking). Place a spoonful of the protein-cheese filling in the center of each tortilla, roll and add to a glass or ceramic casserole dish, lining them tightly.
6. Bake enchiladas until warmed through, about 15 minutes. Remove from oven and pour enough hot sauce to lightly coat the enchiladas, serving extra salsa on the side. Serve enchiladas family style or serve 2 to 3 on a plate, garnish with a drizzling of sour cream, garnishes and enjoy!