Red Enchiladas

Name: Red Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 raciones
Ingredients: 6 ud chile guajillo; 4 ud chile pasilla; 500 ml agua; 120 g cebolla; 2 diente ajo; orégano al gusto; 12 ud tortilla de maíz; 250 ml aceite vegetal

de Erick Labra@ericklabra

Traditional Mexican enchiladas rojas with guajillo and pasilla chiles

Abrir en Guston

40 min
40 min en total
4 raciones
Dificultad media

Información nutricionalpor ración

1 ración ≈ 262 g

324 kcal
Proteínas: 7 g, 8 % de las calorías
Grasas: 12,7 g, 33 % de las calorías
Hidratos: 50,1 g, 58 % de las calorías

Calculado a partir de los ingredientes.

Mexicana

Cena

Reconfortante

Entresemana #enchiladas-rojas

Pasos7

Paso 1. Roast the chiles
Roast the and chiles on each side for about 30 seconds. This helps deepen the flavor and get rid of some of the acidity.
Paso 2. Simmer the chiles
Transfer the roasted chiles to a pot, add water, and let them simmer for about 10 minutes.
chile guajillochile pasillaagua
Paso 3. Cool the chiles
Remove the pot from heat and let the chiles chill for about 10 minutes.
Paso 4. Blend the sauce
Transfer the chiles to a blender. Add the onion, garlic, and oregano. Blend until smooth.
chile guajillochile pasillacebollaajoorégano
Paso 5. Warm the tortillas
Warm the tortillas just enough so you can fold them without them ripping. Don't overburn or toast them, just warm them up.
You can also microwave the tortillas with a wet paper towel for a few seconds at a time.
tortilla de maíz
Paso 6. Fry the tortillas
Heat oil in a pan. Fry each tortilla on each side for about 10 to 15 seconds.
tortilla de maízaceite vegetal
Paso 7. Dip and fry again
Dip the fried tortilla in the sauce, then fry it again in the hot oil. Be careful, as the oil and sauce will splatter. The sauce gets a delicious burnt flavor from this step.
Trust the process and be careful while frying—the sauce will splatter.
tortilla de maízaceite vegetal