Mexican Enchiladas
User Reviews
4.9
273 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
12 pieces
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Course
Main Course
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Cuisine
Mexican
Mexican Enchiladas
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 4 guajillo peppers seeds removed
- 4 ancho peppers seeds removed
- 2 garlic clove chopped
- ¼ teaspoon oregano
- salt to taste
- pepper to taste
- 12 corn tortillas
- 2 cups shredded beef, pork or chicken
- 1 ½ cup fresh cheese crumble
- ½ cup white onion finely chopped
- ⅓ cup vegetable oil
Optional garnishes:
- 2 cups pre-cooked diced potatoes
- 2 cups pre-cook diced carrots
- shredded lettuce or cabbage and radishes
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Instructions
- Begin preparing the enchilada sauce. Wash the peppers and roast them in an iron pan or grill, until just blistered. Only press them down for a few seconds on each side, make sure not to burn them.
- Now place the peppers in a medium pan over moderate heat. Pour some water on top and bring to a simmer. Cook for approximately 15 minutes, until softened.
- When the pepper skins look ready to peel, take the sauce pan off the heat and allow to cool for about 15 minutes.
- Drain the peppers and blend in a food processor with the chopped garlic and 1/2 cup of water until you obtain a smooth sauce. If the sauce is too runny, you can strain it into a bowl using a fine mesh strainer. Season to taste with salt and pepper, add the oregano and set aside.
- Preheat the oven to 350 ℉/ 175 ℃.
- Preheat your oven to 350 degrees, just to keep the red enchiladas warm while you finish assembling them.
- Add the 2 tablespoons of vegetable oil in a large skillet over medium heat. Make sure to add more oil a little at a time to prevent getting soggy tortillas.
- Dip each corn tortilla into the enchilada sauce on both sides and fry for a few seconds on each side. Transfer each tortilla in a dish in the oven to keep warm while you fry the rest.
- To assemble the red enchiladas, place some filling in the center of the tortilla and fold it. You can also place it off-centre and roll the tortilla instead.
- Add cheese and onion on top of the enchiladas and your garnish of choice and enjoy!
For the garnish:
- For the potatoes and carrots garnish, cut the vegetables into cubes and and boil them with a pinch of salt until tender but still firm. Drain and allow to cool.
- Add a little more oil to the pan where the enchiladas were fried and fry the potatoes until golden and coated with some of the enchilada sauce.
- Season with salt, add cheese and serve.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
273 reviews
Excellent
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