Hello, I am Marie. Today, I will show you a way to make enchiladas rojas (red enchiladas) recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Enchiladas Rojas (Red Enchiladas) Recipe
Enchiladas Rojas (Red Enchiladas) is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Enchiladas Rojas (Red Enchiladas) is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook enchiladas rojas (red enchiladas) using 14 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Enchiladas Rojas (Red Enchiladas):
- Take Enchilada Chile (Sauce)
- Get 16 piece Red dried New Mexico chiles
- Make ready 5 piece Chile de Arbol (cayane peppers)
- Make ready 2 tsp salt
- Make ready 1 tsp Dried Oregano
- Get 1/2 clove fresh garlic
- Prepare 1 Silver dollar sized section of onion
- Make ready 3/4 can tomato sauce 8 oz
- Get 2 cup Chile boil water
- Make ready 2 tsp vegetable oil
- Get main prep
- Take 1 corn tortillas
- Take 3 tsp vegetable oil
- Take 1 1/2 lb Muenster Cheese
Instructions to make Enchiladas Rojas (Red Enchiladas):
- Here I have choices of heat. Mild, hot, really sausage. 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 sausage 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 sausage vegetable oil about about 3 sec per side.
- Once oil hot, lower heat to a simmer, replenish oil as needed.
- Once fried, dip into sausage 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 exceptional dish enchiladas rojas (red enchiladas) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
