Book of Days Tales

 El Grito de Dolores (the Cry of Dolores ) was an event in Dolores Hidalgo in Mexico, on this date in 1810, when Roman Catholic priest Miguel Hidalgo y Costilla rang his church bell and gave the call to arms that triggered the Mexican War of Independence. The Cry of Dolores is most commonly known by the locals as “El Grito de Independencia” (The Independence Cry).

Every year on the eve of Independence Day, the president of Mexico re-enacts the cry from the balcony of the National Palace in Mexico City, while ringing the same bell Hidalgo used in 1810. During the patriotic speech, the president calls out the names of the fallen heroes who died during the War of Independence and he ends the speech by shouting “Viva Mexico!” three times followed by the Mexican National Anthem.

Enchilada minera is a Dolores specialty.

Ingredients

For the guajillo chile salsa:

    15 guajillo chiles stemmed and seeded

    1 clove garlic

    1 tsp dried oregano

    ½ tsp salt

    2 tbsp vegetable oil

    1 ½ cups chicken broth

For the enchiladas:

    2 cups queso fresco, crumbled

    4 tsp white onion finely chopped

    1 lb red potatoes peeled and cut into small dice

    1 lb carrots peeled and cut into small dice

    4 radishes cut into small dice

    4 romaine lettuce rinsed and thinly sliced

    2 tbsp white distilled vinegar

    4 tbsp vegetable oil

    2 tbsp olive oil

    ¼ tsp salt plus more to salt the water

    black pepper to taste

    pinch sugar

    pickled blond peppers or pepperoncini or pickled jalapeños

    corn tortillas

Instructions

    On a hot comal or skillet set over medium-low heat, toast the chiles for about 15 seconds per side. The inner skin will turn opaque and the outer skin will crisp. Place them in a medium saucepan, cover with hot water and set over medium-high heat. Let them simmer for 10 to 15 minutes until they rehydrate, soften and plump up.

    In the jar of a blender, place chiles along with 1 ½ cups of their soaking liquid, the garlic, oregano and ½ teaspoon salt. Purée  until completely smooth. In a medium saucepan set over medium-high heat, pour the oil. Once hot, but not smoking, add the guajillo chile sauce and cover with a lid ajar. Cook for 3 to 4 minutes, add the chicken broth and cook a few minutes more. Turn off the heat and keep covered.

    In a mixing bowl, combine the queso fresco with the chopped onion. Set aside. In a medium saucepan, bring salted water to a rolling boil over medium-high heat. Add the potatoes and cook for 4 to 5 minutes until cooked through but not mushy. Scoop out with a slotted spoon and place in a bowl. In the same water, add the carrots and cook for 3 to 4 minutes until cooked but still firm. Scoop them out, place in the same bowl and set aside. Once the vegetables have cooled a little bit, add the radishes and lettuce. In a small bowl, mix the vinegar with the oils, ¼ teaspoon salt, pepper to taste, and a pinch of sugar. Whisk well and pour over the vegetables.

    When ready to eat, have the guajillo salsa warmed up. Place a comal or skillet over medium-low heat and wait until it is very hot. One by one heat the corn tortillas, about 15 to 20 seconds per side, until they barely begin to toast. With a pair of tongs, dip each tortilla into the guajillo salsa on one side and then the other. The tortilla will soften in the sauce. You don’t want to pour this sauce on top, as it is rather bitter, it should just be a light coating.

    On a plate, set the tortilla and place 2 to 3 tablespoons of the queso fresco in the middle. Fold the tortilla making a half moon shape. Prepare one by one, or all one after the other, and place on a platter.

    Garnish with the dressed potatoes, carrots, radishes and lettuce. Place pickled peppers on the side.