Authentic Enchiladas Rojas
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
14 enchiladas
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Calories
210 kcal
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Course
Main Course
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Cuisine
Mexican
Authentic Enchiladas Rojas
Description
The enchilada sauce is crafted by soaking and boiling dried guajillo and ancho chiles with onion and garlic until softened. After cooling, the ingredients are pureed with broth until smooth, then strained to remove seeds and skins. The sauce simmers with tomato sauce and seasoning to develop complexity and a balanced heat level.
To prepare the enchiladas, corn tortillas are lightly fried just long enough to remain flexible for folding. The tortillas are filled with shredded queso fresco or cooked beef or chicken based on preference. The assembled enchiladas are covered generously with the red chile sauce.
They are traditionally topped with crisp shredded lettuce, additional queso fresco, and radish slices, adding freshness and textural contrast. The dish provides a combination of soft, tender corn tortillas, creamy or meaty fillings, and a flavorful, mildly spicy red chile sauce.
Making the sauce ahead is possible and recommended, as it can be refrigerated for up to three days or frozen for up to three months. When reheating, warm gently to preserve flavors. Light frying of tortillas avoids brittleness and ensures they fold without cracking.
Ingredients
Ingredients for Enchilada Sauce
- 8 guajillo pepper or New Mexico pepper
- 1 ancho chile
- ¼ onion large, yellow or red
- 1 garlic large clove
- 1 teaspoon kosher salt
- ½ teaspoon black pepper fresh ground
- 2 cups stock vegetable, beef, or chicken; or water plus 1 bouillon cube (vegetable, beef, or chicken
- 1 tablespoon vegetable oil
- 1 oz tomato sauce canned
Ingredients for the Enchiladas Rojas
- 3 cups enchilada sauce
- 14 corn tortillas
- oil for frying the tortillas
Option for fillings
- 2 to 3 cups queso fresco shredded|or beef or chicken
- 2 to 3 cups beef
- 2 to 3 cups chicken
Toppings
- 2 cups lettuce shredded, romaine or iceberg
- 1 cup queso fresco
- radish sliced
Instructions
Make The Enchilada Sauce
- Remove all seeds and stem from the peppers then rinse under cold water to remove any dust.
- In a medium pot, add the chiles, onions and garlic clove. Add enough water to cover the chiles.
- Cover and cook on medium heat for about 20 minutes or until very soft and pliable. Rest chiles in the water for another 10 to 15 minutes to cool off and finish hydrating the chiles.
- Transfer chiles to a blender or food processor and add 2 cups broth. Puree for about 1 minute. Note: you can do this in two different batches if the blender isn't big enough for all the ingredients at once.
- Strain the pureed chiles to remove the remaining seeds and skins (tip: push the chile mix with a spoon to get the most out of them).
- In a large saucepan, heat the 1 tablespoon of oil. Add the pureed chiles and tomato sauce. Cook, stirring often for about 10 minutes. Season with salt and pepper according to taste.
Make The Enchiladas Rojas
- Add about ¼ cup of oil to a small or medium skillet. Heat on medium-high heat. When the oil is very hot (but not smoky), add one tortilla at the time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried (See notes section)
- As you fry each tortilla, drain any excess oil by tapping it into the pan then place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary.
- To assemble the enchiladas rojas, dip each tortilla into the warm sauce and place on the serving plates.
- Fill with your favorite filling. In this case we're using crumbled queso fresco but you can use shredded chicken, beef, beans or your favorite cooked vegetables.
- Either fold the tortilla like a taco or roll them as pictured below. I like to add a little more sauce on top for extra flavor.
- Sprinkle with queso fresco and other toppings you choose. I like to squeeze some lime juice to balance all of the flavors.
- Buen provecho!
Notes
- The red chile sauce can be made ahead and refrigerated for up to 3 days or frozen up to 3 months in an airtight container.
- Fry tortillas lightly just enough to make them pliable; over-frying will make them crisp and prone to cracking when folded.
- To reheat sauce, warm gently in a skillet over medium heat to preserve flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14enchiladas
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 210kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Cholesterol | 33mg | 11% |
| Sodium | 507mg | 21% |
| Potassium | 132mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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