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Enchiladas Rojas (red Enchiladas) Recipe

Enchiladas Rojas (Red Enchiladas) Recipe
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Cooking Time : 40 minutes
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Prepare the ingredients before making Enchiladas Rojas (Red Enchiladas) in your home. Then, follow these steps below to serve Enchiladas Rojas (Red Enchiladas) for your family or friends.

Ingredients: Enchiladas Rojas (Red Enchiladas)

  • Enchilada Chile (Sauce)
  • 16 piece Red dried New Mexico chiles
  • 5 piece Chile de Arbol (cayane peppers)
  • 2 tsp salt
  • 1 tsp Dried Oregano
  • 1/2 clove fresh garlic
  • 1 Silver dollar sized section of onion
  • 3/4 can tomato sauce 8 oz
  • 2 cup Chile boil water
  • 2 tsp vegetable oil
  • main prep
  • 1 corn tortillas
  • 3 tsp vegetable oil
  • 1 1/2 lb Muenster Cheese

How to Make Enchiladas Rojas (Red Enchiladas)

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Enchiladas Rojas (Red Enchiladas) in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • Sauce: remove stems and seeds from the dried chiles
  • Step 3
  • Once de-stemed and seeded add to stock pot 10 cups water
  • Step 4
  • Boil until soft and water turns reddish brown color
  • Step 5
  • Add chiles to blender, combine with all remaining sauce ingredients, add more tomato sauce for milder sauce.
  • Step 6
  • Blend on high for 5 min, sauce should be thick and coat your spoon when dipped.
  • Step 7
  • In a deep sauce pan heat 3 teaspoons vegetable oil
  • Step 8
  • Once hot enough to sizzle sauce, add enchilada sauce to pan and bring to a boil
  • Step 9
  • Simmer for 5 min after boil.
  • Step 10
  • 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.
  • Step 11
  • Once heated fry your tortillas in 3 teaspoons of hot vegetable oil about about 3 sec per side.
  • Step 12
  • Once oil hot, lower heat to a simmer, replenish oil as needed.
  • Step 13
  • Once fried, dip into hot enchilada sauce, thoroughly coat your tortilla And set aside on a plate.
  • Step 14
  • on the plate and fill enchilada with grated cheese
  • Step 15
  • Roll enchilada filled with cheese
  • Step 16
  • Repeat steps 11-15 for every enchilada. The heat of the tortilla and sauce will melt cheese. Serve with rice and refried beans.
  • Step 17
  • Do not bake, not a casserole. Turns the tortillas into mush and sauce flavor is lost.
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