Enchiladas divorciadas (green and red enchiladas)

Clean the New Mexico or guajillo chile pods and the ancho; put in a small saucepan with the optional chile de arbol, tomatillos, serranos or jalapenos and two green peppers.

Cover with water, set on high heat and bring to a full boil.

Green sauce: in the blender cup combine the tomatillos, green peppers, a few chiles de arbol, four garlic cloves, a quarter onion, a little bunch of cilantro, masa, salt, garlic powder, onion powder and a little chicken broth; blend smooth.

Red sauce: blend the red chiles with five garlic cloves, ground cumin, oregano, salt, black pepper and a little corn masa, covered with water, until smooth.

Heat a little oil in a pan over medium-high heat; strain the red sauce into the hot oil, rinse the blender cup with a little more water into it, add two teaspoons of white vinegar, mix and bring to a simmer. Taste and adjust the salt.

Repeat with the green sauce in hot oil over medium-high heat, simmering to bring the flavours together and thicken it; taste for salt.

Green enchiladas: fry each tortilla in a pan over medium-low heat until it blisters, about five seconds.

Red enchiladas: dip each tortilla in the red sauce and fry it with the sauce in oil; remove and repeat.

Dip a tortilla in the green sauce, fill with pre-cooked chicken mixed with a little sauce, top with the cheese blend of queso Oaxaca, queso fresco and onion, roll and place on the serving plate. Repeat.

Top the green enchiladas with leftover green sauce and the red ones with red sauce, then with queso. Serve as soon as they are rolled, while hot.