Red Chile Enchiladas, Street-Style


Red Chile Enchiladas, Street-StyleRED CHILE ENCHILADAS, STREET-STYLE
Serves: 4

5 medium (2½ oz total) dried ancho chiles, stemmed and seeded
2 garlic cloves, peeled and roughly chopped
½ c grated Mexican queso afiejo or other dry grating cheese such as Romano or Parmesan
1 small white onion, thinly sliced
2 c coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken (optional)
12 corn tortillas
About ½ c vegetable oil or rich-tasting pork lard
4 loosely packed cups sliced (¼-inch) romaine lettuce
1½ tablespoons vinegar (cider vinegar works nicely here)