Authentic Enchiladas Rojas
ID: 94d98064...
A delicious and easy recipe for authentic Mexican red enchiladas (enchiladas rojas). Corn tortillas are coated in a rich, homemade red chili sauce, lightly fried, and filled with a flavorful mixture of seasoned potatoes and cheese.
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🍳 Cooking Flow
Boil the dried chiles and onion, then blend them with garlic, spices, and water to make the red sauce. → Prepare the cheese-onion mixture and mashed seasoned potato filling. → Fry and simmer the red sauce for 5 minutes on low heat. → Dip corn tortillas in the sauce, fry them briefly on both sides, fill with potato or cheese, and roll them up. → Garnish the assembled enchiladas with lettuce, cheese, onions, and Mexican crema before serving.
Cooking Steps
Brief Cooking Order
Boil the dried chiles and onion, then blend them with garlic, spices, and water to make the red sauce. → Prepare the cheese-onion mixture and mashed seasoned potato filling. → Fry and simmer the red sauce for 5 minutes on low heat. → Dip corn tortillas in the sauce, fry them briefly on both sides, fill with potato or cheese, and roll them up. → Garnish the assembled enchiladas with lettuce, cheese, onions, and Mexican crema before serving.
Introduction
A delicious and easy recipe for authentic Mexican red enchiladas (enchiladas rojas). Corn tortillas are coated in a rich, homemade red chili sauce, lightly fried, and filled with a flavorful mixture of seasoned potatoes and cheese.
Step 1
In a small pot, add the cleaned New Mexico chiles, chile ancho, chiles de árbol, and 1/4 white onion. Cover them with water, place on medium-high heat, and bring to a boil.
Step 2
Once the chiles have softened and come to a boil, turn off the heat and transfer the chiles and onion to a blender cup.
Step 3
Add 2 garlic cloves, whole black pepper, dried oregano, whole cumin, salt, and 3 cups of water to the blender. Blend until you get a smooth red sauce.
Step 4
Prepare the cheese filling: Crumble the queso fresco into a bowl and mix in some chopped white onion. Set aside.
Step 5
Prepare the potato filling: Mash the pre-boiled potatoes in a bowl. Season with garlic salt and black pepper. Stir in 1/4 cup of the prepared red sauce and the shredded Queso Oaxaca.
Ingredients List
Important Notes
Clean and deseed the chiles thoroughly before boiling to avoid excessive bitterness.
Boil, peel, and cool the potatoes in advance so they mash smoothly without getting too sticky.
Adjust the spiciness by omitting the chiles de árbol if you prefer a completely mild sauce.
Eat the enchiladas immediately after serving to enjoy them at their best texture before the tortillas get soggy.
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