Chicken enchiladas

CREMA

1. 1Step 1: Combine the double cream and buttermilk in a glass jar and mix well.
2. 2Step 2: Cover with the lid and leave at room temperature for 24 hours to culture.
3. 3Step 3: After 24 hours, transfer the mixture to a bowl, season lightly with salt, and mix well.
4. 4Step 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. 1Step 1: Remove the seeds from the chillies and cut them into small pieces, roughly 2 cm (¾ inch) squares.
2. 2Step 2: Bring 300ml (10 fl oz) of water to a light simmer in a pot.
3. 3Step 3: Add the chopped chillies to the water, then turn off the heat.
4. 4Step 4: Add 1 peeled and quartered white onion and 3 garlic cloves to the steeping water. Let everything steep for 10 minutes.
5. 5Step 5: Transfer the contents of the pot to a blender, along with the oregano and a pinch of salt. Blend until smooth.
6. 6Step 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. 7Step 7: Cook the sauce, stirring frequently, for 9–10 minutes. Season with a generous pinch of salt.

GARNISHES

1. 1Step 1: Slice the grilled chicken thighs into strips.
2. 2Step 2: Finely slice the remaining white onion and dice the radishes.
3. 3Step 3: Prepare the coriander leaves for garnishing.

ASSEMBLE CHICKEN ENCHILADAS

1. 1Step 1: Heat a frying pan over medium-high heat and add enough oil or lard to coat the base.
2. 2Step 2: Once the oil is hot, warm the corn tortillas in the pan for about 1 minute per side.
3. 3Step 3: Place a ladleful of the prepared chilli sauce and some sliced chicken onto each tortilla.
4. 4Step 4: Fold the tortillas in half and transfer them to a serving plate.
5. 5Step 5: Drizzle with additional chilli sauce and dress with the crema.
6. 6Step 6: Garnish with sliced white onion, diced radish, and coriander leaves.