Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a Best dish, enchiladas rojas (red enchiladas). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Here is a simple and fresh way to make chicken enchiladas. No baking necessary and they are quick to make. You can use various toppings such as Mexican.
Enchiladas Rojas (Red Enchiladas) is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Enchiladas Rojas (Red Enchiladas) is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have enchiladas rojas (red enchiladas) using 14 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Enchiladas Rojas (Red Enchiladas):
- Get Enchilada Chile (Sauce)
- Make ready 16 piece Red dried New Mexico chiles
- Prepare 5 piece Chile de Arbol (cayane peppers)
- Make ready 2 tsp salt
- Make ready 1 tsp Dried Oregano
- Make ready 1/2 clove fresh garlic
- Get 1 Silver dollar sized section of onion
- Make ready 3/4 can tomato sauce 8 oz
- Make ready 2 cup Chile boil water
- Get 2 tsp vegetable oil
- Prepare main prep
- Take 1 corn tortillas
- Get 3 tsp vegetable oil
- Take 1 1/2 lb Muenster Cheese
Enchiladas Rojas are delicious and delicate. This red enchilada is perfect for romance and to say I love you. Enchiladas Rojas pop with flavor, red corn tortilla infused with complex chile sauce. In my family, when my amá (mom) made enchiladas, she always used red tortillas.
Steps to make Enchiladas Rojas (Red Enchiladas):
- Here I have choices of heat. Mild, hot, really hot. Ratio determines heat. 10 mild 6 hot, gives just enough heat for my wife, adjust ratio for hotter sauce to ur taste.
- Sauce: remove stems and seeds from the dried chiles
- Once de-stemed and seeded add to stock pot 10 cups water
- Boil until soft and water turns reddish brown color
- Add chiles to blender, combine with all remaining sauce ingredients, add more tomato sauce for milder sauce.
- Blend on high for 5 min, sauce should be thick and coat your spoon when dipped.
- In a deep sauce pan heat 3 teaspoons vegetable oil
- Once hot enough to sizzle sauce, add enchilada sauce to pan and bring to a boil
- Simmer for 5 min after boil.
- Enchiladas: begin by heating up your corn tortillas. Store tortillas are raw and must be heated or cooked. Heat as many as u need. 7 sec per side.
- Once heated fry your tortillas in 3 teaspoons of hot vegetable oil about about 3 sec per side.
- Once oil hot, lower heat to a simmer, replenish oil as needed.
- Once fried, dip into hot enchilada sauce, thoroughly coat your tortilla And set aside on a plate.
- on the plate and fill enchilada with grated cheese
- Roll enchilada filled with cheese
- Repeat steps 11-15 for every enchilada. The heat of the tortilla and sauce will melt cheese. Serve with rice and refried beans.
- Do not bake, not a casserole. Turns the tortillas into mush and sauce flavor is lost.
Instructions for Enchiladas Rojas (Red Enchiladas). from Better Homes & Gardens Mexican Cookbook Remove stems and seed from chilies; cut up. PLace in bowl; cover with boiling water. In blender container combine undrained tomatoes, onion, garlic, salt. I made chicken enchiladas rojas (red) served with Mexican rice and refried beans, for dessert I served empanadas de calabaza or Pumpkin empanadas (turnovers). To keep this post relatively short I am sharing my recipe for authentic enchildas rojas.
So that’s going to wrap it up for this Best food enchiladas rojas (red enchiladas) recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
