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1
To make the dipping sauce, preheat the broiler to high heat.
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2
Place the tomatoes, garlic, chiles, and onion on a baking sheet.
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3
Tuck the garlic under the other vegetables so that it wont scorch.
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4
Broil, turning frequently, until well charred, about 15 minutes.
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5
Set aside to cool.
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6
Transfer the vegetables to a food processor.
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7
Add the water and puree until smooth.
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8
Add the salt and pepper and transfer to a small bowl.
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9
Cover and, if desired, refrigerate for up to 5 days.
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10
To make the huaraches: in a small skillet, heat the lard over low heat.
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11
Saute the ancho for 1 to 2 minutes, or until slightly softened.
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12
With a slotted spoon, transfer the chile to a blender and add the peppercorns, salt, and water.
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13
Blend to a smooth puree.
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14
In a large mixing bowl, combine the masa with the chile puree.
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15
Knead the dough together well.
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16
To test the consistency, flatten a small ball of dough between your palms.
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17
If the edges crack, add water to the dough, a Tbsp at a time, until a test piece does not crack.
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18
Set the masa aside, covered, at room temperature for 1 hour to allow the flavor to develop.
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19
Pull off small pieces of the dough, about 1 tablespoon, and roll them with the palms of your hands into balls about 1 1/4 inches in diameter.
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20
Between 2 sheets of plastic wrap, roll or press them out into slightly thick 4inch round tortillas.
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21
Place 1 tablespoon of the cheese on one side of each tortilla.
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22
Sprinkle on a little epazote and a pinch of salt.
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23
Fold the dough up and over to cover, then press down to seal the edges and make the tortilla evenly flat and about 1/4inchthick.
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24
Heat a large castiron pan or griddle over medium heat and brush it sparingly with a little oil.
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25
Place as many huaraches as will fit onto the hot pan or griddle.
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26
Cook for 1 or 2 minutes on each side, turning over when one side is golden.
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27
Set the cooked enchiladas aside and finish cooking the remaining enchiladas in the same way .
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28
Heat about 1 1/2 inches of vegetable oil in a large skillet until it is almost smoking.
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29
Fry the enchiladas for 15 to 30 seconds on each side, then drain on paper towels.
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30
Sprinkle each with grated cheese and red onion and serve immediately, accompanied by the dipping sauce.
