Red Enchiladas

Name: Red Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 6 pc Guajillo chile; 4 pc Pasilla chile; 500 ml Water; 120 g Onion; 2 clove Garlic; Oregano to taste; 12 pc Corn tortilla; 250 ml Vegetable oil

by Erick Labra@ericklabra

Traditional Mexican enchiladas rojas with guajillo and pasilla chiles

Open in Guston

40 min
40 min total
4 servings
Medium difficulty

Nutritionper serving

1 serving ≈ 262 g

324 kcal
Protein: 7 g, 8% of calories
Fat: 12.7 g, 33% of calories
Carbs: 50.1 g, 58% of calories

Estimated from the ingredients.

Mexican

Dinner

Comfort

Weeknight #enchiladas-rojas

Steps7

Step 1. Roast the chiles
Roast the guajillo and on each side for about 30 seconds. This helps deepen the flavor and get rid of some of the acidity.
Guajillo chile
Step 2. Simmer the chiles
Transfer the roasted to a pot, add , and let them simmer for about 10 minutes.
Pasilla chile
Step 3. Cool the chiles
Remove the pot from heat and let the chiles chill for about 10 minutes.
Step 4. Blend the sauce
Transfer the to a blender. Add the , , and . Blend until smooth.
Pasilla chile
Step 5. Warm the tortillas
Warm the 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.
Step 6. Fry the tortillas
Heat oil in a pan. Fry each on each side for about 10 to 15 seconds.
Vegetable oil
Step 7. Dip and fry again
Dip the fried 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.
Vegetable oil