Step-by-Step Guide to Prepare Award-winning Enchiladas Rojas (Red Enchiladas)
by Tillie Watkins
Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, enchiladas rojas (red enchiladas). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Enchiladas Rojas (Red Enchiladas) is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Enchiladas Rojas (Red Enchiladas) is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have enchiladas rojas (red enchiladas) using 14 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Enchiladas Rojas (Red Enchiladas):
Take Enchilada Chile (Sauce)
Take 16 piece Red dried New Mexico chiles
Take 5 piece Chile de Arbol (cayane peppers)
Take 2 tsp salt
Take 1 tsp Dried Oregano
Make ready 1/2 clove fresh garlic
Make ready 1 Silver dollar sized section of onion
Prepare 3/4 can tomato sauce 8 oz
Make ready 2 cup Chile boil water
Prepare 2 tsp vegetable oil
Take main prep
Prepare 1 corn tortillas
Make ready 3 tsp vegetable oil
Prepare 1 1/2 lb Muenster Cheese
Steps to make Enchiladas Rojas (Red Enchiladas):
Here I have choices of heat. Mild, hot, really hot. Ratio determines heat. 10 mild 6 hot, gives just enough heat for my wife, adjust ratio for hotter sauce to ur taste.
Sauce: remove stems and seeds from the dried chiles
Once de-stemed and seeded add to stock pot 10 cups water
Boil until soft and water turns reddish brown color
Add chiles to blender, combine with all remaining sauce ingredients, add more tomato sauce for milder sauce.
Blend on high for 5 min, sauce should be thick and coat your spoon when dipped.
In a deep sauce pan heat 3 teaspoons vegetable oil
Once hot enough to sizzle sauce, add enchilada sauce to pan and bring to a boil
Simmer for 5 min after boil.
Enchiladas: begin by heating up your corn tortillas. Store tortillas are raw and must be heated or cooked. Heat as many as u need. 7 sec per side.
Once heated fry your tortillas in 3 teaspoons of hot vegetable oil about about 3 sec per side.
Once oil hot, lower heat to a simmer, replenish oil as needed.
Once fried, dip into hot enchilada sauce, thoroughly coat your tortilla And set aside on a plate.
on the plate and fill enchilada with grated cheese
Roll enchilada filled with cheese
Repeat steps 11-15 for every enchilada. The heat of the tortilla and sauce will melt cheese. Serve with rice and refried beans.
Do not bake, not a casserole. Turns the tortillas into mush and sauce flavor is lost.
So that’s going to wrap it up with this special food enchiladas rojas (red enchiladas) recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!