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For the chicken, poach two large breasts in a pot of simmering water with garlic, bay leaves, peppercorns, and onion. Allow to steep until cooked through (about 15 minutes).
Cool, then shred the chicken before use.
Vegetarian Filling
- Sauté half an onion until translucent, then add zucchini and chopped poblano, cooking until slightly caramelized ( about 5-7 minutes).
Crafting the Sauces
Classic Enchilada Sauce
Toast a mix of guajillo, ancho, pasilla, and arbol chiles until fragrant, then blend them with water and aromatics to form a smooth puree.
Create a roux with oil and flour, then incorporate the blended chili mixture and stock, simmering until the sauce thickens.