Red Enchiladas

Method

1. 01
   Step 1Roast the chiles1 min

   Roast the guajillo and pasilla chiles on each side for about 30 seconds. This helps deepen the flavor and get rid of some of the acidity.

   Guajillo chilePasilla chile
2. 02
   Step 2Simmer the chiles10 min

   Transfer the roasted chiles to a pot, add water, and let them simmer for about 10 minutes.

   Guajillo chilePasilla chileWater
3. 03
   Step 3Cool the chiles10 min

   Remove the pot from heat and let the chiles chill for about 10 minutes.

4. 04
   Step 4Blend the sauce

   Transfer the chiles to a blender. Add the onion, garlic, and oregano. Blend until smooth.

   Guajillo chilePasilla chileOnionGarlicOregano
5. 05
   Step 5Warm 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.

   Note

   You can also microwave the tortillas with a wet paper towel for a few seconds at a time.

   Corn tortilla
6. 06
   Step 6Fry the tortillas30s

   Heat oil in a pan. Fry each tortilla on each side for about 10 to 15 seconds.

   Corn tortillaVegetable oil
7. 07
   Step 7Dip 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.

   Note

   Trust the process and be careful while frying—the sauce will splatter.

   Corn tortillaVegetable oil