Hi, I am Clara. Today, we’re going to make enchiladas rojas (red enchiladas) recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Enchiladas Rojas (Red Enchiladas) Recipe
Enchiladas Rojas (Red Enchiladas) is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Enchiladas Rojas (Red Enchiladas) is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. 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):
- Get Enchilada Chile (Sauce)
- Take 16 piece Red dried New Mexico chiles
- Make ready 5 piece Chile de Arbol (cayane peppers)
- Take 2 tsp salt
- Take 1 tsp Dried Oregano
- Take 1/2 clove fresh garlic
- Make ready 1 Silver dollar sized section of onion
- Get 3/4 can tomato sauce 8 oz
- Make ready 2 cup Chile boil water
- Make ready 2 tsp vegetable oil
- Take main prep
- Prepare 1 corn tortillas
- Prepare 3 tsp vegetable oil
- Make ready 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.
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