How To Make Enchiladas Rojas
Want to add to your repertoire of Mexican dishes? These enchiladas rojas is an authentic dish that's loaded spicy peppers and juicy beef.
Ingredients
- 4 guajillo peppers, seeds removed
- 4 ancho peppers, seeds removed
- 2 garlic cloves, chopped
- ¼ tsp Mexican oregano
- salt, to taste
- pepper, to taste
- 12 corn tortillas
- 2 cups beef, shredded, or pork or chicken (optional)
- 1½ cup fresh cheese crumble
- ½ cup white onion, finely chopped
- ⅓ cup vegetable oil
For Optional Garnishes:
- 2 cups potatoes, pre-cooked, diced, and 2 cups of pre-cook diced carrots
- lettuce, finely shredded, or cabbage and radishes
Instructions
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Let's start first with the enchilada sauce. Slightly roast the peppers in a hot griddle, pressing them flat with the help of a spatula. Make sure not to burn them. This step takes a few seconds on each side of the peppers.
- Once roasted, place them in a saucepan with water and turn the heat to medium and simmer for about 15 minutes or when they look soft.
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Remove saucepan from stove and let them cool for another 10 to 15 minutes. The pepper skins should look soft.
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After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add ½ cup of clean water and blend until there is a smooth sauce. If necessary, strain the sauce into a large bowl using a fine strainer. Season with the oregano, salt, and pepper, and set aside.
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Preheat oven to 350 degrees F, just to keep the red enchiladas warm while finishing assembling them.
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Add the 2 tablespoons of vegetable oil in a large skillet over medium heat. Add oil little by little as needed. Too much oil will get a soggy tortilla. Dip the tortilla into the enchilada sauce to lightly coat each side.
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Place it in the Frying Comal-pan or skillet and briefly fry a few seconds on both sides. Add more vegetable oil to the skillet as needed. Place fried tortillas in a dish while making the rest of the tortillas to keep warm in the oven.
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To assemble the red enchiladas, first, place the filling in the center of the tortilla and fold it.
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Sprinkle the enchiladas with the cheese and onion. Add the garnish of choice and enjoy!
Nutrition
- Sugar: 12g
- :
- Calcium: 80mg
- Calories: 448kcal
- Carbohydrates: 55g
- Cholesterol: 53mg
- Fat: 18g
- Fiber: 12g
- Iron: 4mg
- Monounsaturated Fat: 7g
- Polyunsaturated Fat: 2g
- Potassium: 1097mg
- Protein: 20g
- Saturated Fat: 6g
- Sodium: 102mg
- Trans Fat: 1g
- Vitamin A: 6801IU
- Vitamin C: 23mg
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