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1
Lay a piece of aluminum foil on the bottom of a cast-iron skillet (for easier cleanup, as juices have a tendency to weep and scorch the pan) and set it over medium heat.
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2
Place the ancho chile on the foil and cook about 2 minutes, turning once, until the chile smells toasty.
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3
Remove the chile and set aside, then add the onion and garlic and cook 10-15 minutes, turning the vegetables once or twice as they brown.
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4
Or place the vegetables on a baking sheet under a broiler and cook 67 minutes, turning them once halfway through the cooking process.
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5
Discard the stem and seeds from the cooled chile and tear it into pieces.
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6
Place the chile in a small bowl, cover with hot water, and add the vinegar.
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7
Let it soak for about 10 minutes.
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8
Peel the garlic cloves and place them in a food processor or blender along with the onions.
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9
Char the tomatoes in the same pan on the foil or under the broiler, turning several times so they are evenly blistered, about 10 minutes.
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10
Chop the tomatoes (skin and all) and add to the food processor.
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11
Save the chile soaking liquid and add the pieces of chile.
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12
Pulse to blend the sauce thoroughly.
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13
If necessary, add a little of the chile liquid to thin the sauce (it should have the consistency of thick tomato juice).
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14
Season to taste with salt.
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15
Heat the olive oil in a medium saucepan and carefully pour in the sauce.
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16
Cook, stirring, over medium-high heat for about 10 minutes.
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17
The sauce will darken and thicken a little.
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18
Add some water or, preferably, Chicken or Vegetable Stock to adjust the consistency.
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19
Simmer gently for about 5 more minutes and adjust the seasoning to taste.
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20
Hold the sauce at room temperature while you make the vegetable filling.
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21
(Alternatively, the sauce can be made a day in advance.)
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22
Heat 1 tablespoon oil in a large skillet over medium-high heat.
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23
When the pan is very hot but not smoking, add the onion and poblano and toss to coat evenly with oil.
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24
Cook for 45 minutes, then scrape the vegetables into a large bowl and return the skillet to the heat.
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25
Heat another tablespoon of the oil; add the mushrooms and cook, tossing or stirring, until they are wilted and starting to get brown and crispy, 34 minutes.
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26
Stir in the oregano and coriander.
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27
Season with a little salt and add to the bowl of vegetables.
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28
Heat the remaining tablespoon of oil, toss in the zucchini pieces, and cook for 45 minutes, or until tender.
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29
Season with salt, stir in the scallions, and scrape the zucchini into the bowl with the other vegetables.
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30
Grind a little black pepper over the vegetables and stir in the cilantro.
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31
Preheat the oven to 350F.
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32
Use a pastry brush to grease a 13 x 9-inch baking pan or shallow oblong baking dish with vegetable oil.
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33
Ladle about 1/2 cup of the sauce into the bottom of the greased pan and spread evenly.
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34
Place about half the remaining sauce in a 10-inch skillet and warm gently.
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35
Submerge one tortilla in the sauce and let it warm until it is soft and pliable (about 5-10 seconds), then lift it out, draining the excess sauce back into the skillet.
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36
Place the tortilla on a work surface, spoon on about 3 tablespoons of the vegetable mixture, sprinkle with a little cheese, and roll it up into a snug cylinder.
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37
Place the enchilada seam side down in the baking pan.
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38
Fill more tortillas in the same manner.
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39
They should fit snugly in the pan, in one layer.
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40
Pour the rest of the sauce over the enchiladas and sprinkle with the remaining cheese.
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41
Bake for about 15 minutes, until they are hot all the way through and the cheese is bubbly.
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42
Garnish with onion, cilantro, and jalapenos and serve.
