Name: Pork Enchiladas Rojas
Yield: 4 Servings
Ingredients: 1 teaspoon coriander seeds; 2 tablespoons cumin seeds; 14 guajillo chiles, seeds removed; 4 ancho chiles, seeds removed; 3 morita chiles; 4 cups homemade chicken stock or low-sodium chicken broth; 8 garlic cloves, peeled; 2 tablespoons tomato paste; 1 teaspoon crushed Mexican or Italian oregano; 1 tablespoon vegetable oil; 1 pound boneless pork shoulder (Boston butt), fat trimmed; Kosher salt; 2 bay leaves; 1 cup vegetable oil; 8 6-inch white corn tortillas; 10 ounces queso fresco, crumbled, plus more for serving; 1 avocado; 2 tablespoons sour cream; 1 tablespoon fresh lime juice; Kosher salt; ½ onion, sliced into thin rings; Lime wedges (for serving); A spice mill or mortar and pestle

Alex Lau

If you can’t find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.

If you prefer chicken, check out Rick’s chicken enchiladas recipe, which uses a rotisserie bird smothered in a salsa verde made of tomatillo, cilantro, and poblano and serrano chiles. And beef fans can try his Tex-Mex-Style Enchiladas with pico de gallo.

Recipe notes