Hello, I am Laura. Today, I will show you a way to prepare enchiladas rojas (red enchiladas) recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Enchiladas Rojas (Red Enchiladas) Recipe
Enchiladas Rojas (Red Enchiladas) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Enchiladas Rojas (Red Enchiladas) is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook 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):
- Prepare Enchilada Chile (Sauce)
- Prepare 16 piece Red dried New Mexico chiles
- Prepare 5 piece Chile de Arbol (cayane peppers)
- Make ready 2 tsp salt
- Get 1 tsp Dried Oregano
- Make ready 1/2 clove fresh garlic
- Take 1 Silver dollar sized section of onion
- Get 3/4 can tomato sauce 8 oz
- Make ready 2 cup Chile boil water
- Make ready 2 tsp vegetable oil
- Make ready 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’s going to wrap this up with this exceptional dish enchiladas rojas (red enchiladas) recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
