Yes, Mexican Independence Day celebration is over, but that doesn't mean we should stop commemorating Mexican heritage during September, and what a better way to keep doing it than in the kitchen. San Diego Red and some Baja Chefs have teamed up to bring you recipes for tasty dishes you can make at home. Today's recipe screams "Mexico" and is easy to cook, so put on your apron and let's go!

To open this new section, Chef Jose Figueroa from "La Carmelita" has agreed to teach us how to prepare some awesome enchiladas, with a borracha (drunk) sauce, which, of course, is the key of the dish. In this occasion the enchiladas are made with lamb meat, but you can use any other protein.

Sauce ingredients

-1 kilo of tomatillo

-½ of a white onion

-4 peeled garlic cloves

-200 g of dry Pasilla chili pepper

-2 Tiniebla beers from Insurgente

- One pinch of oregano

- One pinch of salt

Preparation:

1.- Peel the tomatillos and poach them in a pot with one and a half beer, without water.

2.- Add garlic and onion cut in segments.

3.- Devein or strip the Pasilla chili pepper and add it to the pot

4.- Cook at low heat for half an hour

5.- Add the rest of the beer

6.- Liquefy

7.- Pour the result in a strainer and get rid of food residues.

Enchiladas ingredients:

-Tortillas

-The oil of your preference

-Beans

-Sour cream

-One purple onion

-Radishes

-Nopal

-150 g of shredded lamb meat

Preparation:

1.- Put some oil in the tortillas

2.- Put the lamb meat and pour a bit of salsa, then roll the tortillas as if it was a burrito

3.- Fry them in a pan with a bit of oil until you get the desired consistency

4.- Add all of the salsa

5.- Serve on refried beans "bed"

6.- Garnish with slices of purple onion, radish and salt-cured nopal

7.- Add as much cream as you want

BON APPETIT!

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Translated by: cristina.mora@sandiegored.com