Hello, I’m Elise. Today, we’re going to make enchiladas rojas (red enchiladas) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Enchiladas Rojas (Red Enchiladas) Recipe
Enchiladas Rojas (Red Enchiladas) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Enchiladas Rojas (Red Enchiladas) is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have enchiladas rojas (red enchiladas) using 14 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Enchiladas Rojas (Red Enchiladas):
- Prepare Enchilada Chile (Sauce)
- Get 16 piece Red dried New Mexico chiles
- Prepare 5 piece Chile de Arbol (cayane peppers)
- Prepare 2 tsp salt
- Prepare 1 tsp Dried Oregano
- Prepare 1/2 clove fresh garlic
- Make ready 1 Silver dollar sized section of onion
- Prepare 3/4 can tomato sauce 8 oz
- Prepare 2 cup Chile boil water
- Make ready 2 tsp vegetable oil
- Prepare main prep
- Prepare 1 corn tortillas
- Take 3 tsp vegetable oil
- Get 1 1/2 lb Muenster Cheese
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.
So that is going to wrap this up for this special dish enchiladas rojas (red enchiladas) recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
