New Mexico Stacked Enchiladas

Enchilada Sauce

1. Remove the stems and seeds from the chili pods by cutting or tearing them open and scraping the seeds out. Rinse them in cold water, then add them to a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 30 minutes. Remove from heat and cool.
2. Blend the chili pods and some of the water they were simmered in until very smooth. You can press through a fine mesh strainer, but no need if you blend it well. Add enough water to get a nice consistency.
3. Heat oil in a medium saucepan over medium-high heat. Add flour and cook for 1-2 minutes while whisking to create a roux. Add in the red chili sauce, stirring to combine. Bring to a boil, adding about 1/2 cup of water at a time so the sauce doesn't get too thick. It shouldn't be runny, but it also shouldn't be super thick. You want it somewhere in the middle. Season with the salt and garlic powder, then reduce the heat to low and simmer for 10 minutes, stirring occasionally. Taste and adjust the seasoning as needed. Set aside until ready to use.

Tortillas

1. Combine the Maseca corn flour and about 1 3/4 cups of the water to a large bowl. Mix by hand or using a large spoon or fork until combined, adding more water a little at a time until the masa comes together into a ball and has the texture of playdough. Knead for 3-4 minutes by hand, then cover with a damp towel and let it rest for 5 minutes. Divide the dough and roll it into balls that are slightly larger than golf balls. Keep them covered with a damp towel while you are working so they don't dry out.
2. Press the balls of dough between a tortilla press lined with plastic wrap until about 8-inches in diameter. If you don't have a tortilla press, you can do this with the flat bottom of a heavy cast iron skillet or pan. Stack and keep covered with a damp cloth while you repeat with each of the balls of dough.
3. Heat a griddle over medium-high heat. When it is hot, cook the corn tortillas for about 30 seconds until it starts to puff up, then flip and cook for another 30-60 seconds on the other side until lightly browned. Transfer the cooked tortillas to a plate or tortilla warmer and cover with a clean kitchen towel to keep warm while you cook all of the tortillas.

Assembly

1. Prep all of your toppings by shredding the cheese and lettuce, chopping the onion, and frying the eggs. Set aside so they are ready to go.
2. Heat about 1/2-inch of vegetable oil in a skillet over medium heat. Working with one tortilla at a time, heat the tortillas in the warm oil for about 15 seconds on each side so they are warm and flexible, but don't fry them. Use tongs or a slotted spatula or spoon to carefully remove them from the oil and transfer them to the red enchilada sauce. Dip the fried tortillas in the enchilada sauce, then put them on a plate and sprinkle with a little of the grated cheese. Repeat the process two more times for a stack of 3 tortillas for each enchilada. You can stick them under the broiler if the cheese hasn't melted on top.
3. Top with a fried egg and sprinkle with the chopped onions. Serve with the shredded lettuce and diced tomato on the side.