Mexican Enchiladas
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 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
Description
Mexican Enchiladas combine a rich, roasted pepper sauce with tender shredded meat wrapped in corn tortillas. The sauce preparation involves carefully blistering guajillo and ancho peppers, simmering until softened, and blending with garlic and oregano to achieve a smooth consistency. This sauce is mild yet flavorful, acting as a flavorful coating for the enchiladas layering. The filling makes use of shredded beef, but pork or chicken can be substituted depending on preference. Fresh crumbled cheese and finely chopped white onion enhance the texture and mild tang of the dish.
The corn tortillas are first softened and then filled, rolled, and placed in a warm oven to keep everything integrated and heated through while assembling. This approach allows the sauce to soak slightly into the tortillas without making them soggy, maintaining a pleasant bite. The optional garnishes add cooked vegetables or leafy crunch, complementing the heartier meat and cheese combination.
The method emphasizes gentle roasting without burning the peppers and careful seasoning adjustments with salt, pepper, and oregano to balance the sauce. This layered dish offers a textured and colorful meal that can be served for lunch or dinner, showcasing a comforting blend of roasted chilies, meat, cheese, and tortillas in a traditional format.
Ingredients
- 4 guajillo pepper seeds removed
- 4 ancho peppers seeds removed
- 2 garlic chopped, clove
- ¼ teaspoon oregano
- salt to taste
- black pepper to taste
- 12 corn tortillas
- 2 cups beef shredded, or pork or chicken
- 1 ½ cup cheese fresh, crumble
- ½ cup white onion finely chopped
- ⅓ cup vegetable oil
Optional garnishes:
- 2 cups potatoes pre-cooked, diced
- 2 cups carrots pre-cook, diced
- lettuce or cabbage and radishes, shredded
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
User Reviews
Overall Rating
4.9
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