Enchiladas Rojas

Enchiladas Rojas, or Red Enchiladas, are a staple in Mexican cuisine known for their vibrant, flavorful red tortillas and a rich, spicy red chile sauce. Perfectly combining homemade tortillas, savory enchilada sauce, and versatile fillings, this dish offers a delicious dive into the heart of Mexican cooking. Whether you’re a fan of beef, chicken, or a vegetarian style with queso fresco, these enchiladas promise a comforting and satisfying meal.

Ingredients

For the Red Tortilla Masa:
🌶️ 3 Guajillo chiles
🌶️ 5 Chiles de árbol
🫛 2 cups masa harina
💧 1 cup water
🌶️ 1 cup chile sauce from chiles
🧂 Approx. 1 teaspoon salt

For the Enchilada Sauce:
🌶️ 8 Guajillo chiles
🌶️ 10 Chiles de árbol
🧅 ¼ white onion
🧄 3 garlic cloves
💧 Water
🧂 Approx. 1 teaspoon salt

For the Filling and Topping:
🥩 2 cups shredded beef or chicken or crumbled queso fresco
🧀 ½ cup crumbled queso fresco
🧅 ¼ cup finely chopped white onion

Instructions

1- Prepare the Chile Base for the Tortillas:

• In a saucepan, boil 3 guajillo chiles and 5 chiles de árbol in water until tender.
• Transfer to a blender with just enough water to blend them into a smooth sauce. Set aside.

2- Prepare the Enchilada Sauce:

• In another pot, boil 8 guajillo chiles, 10 chiles de árbol, ¼ onion, and 3 garlic cloves in water until tender.
• Blend the boiled ingredients with a little cooking liquid. Strain through a fine mesh strainer, rinsing the blender with reserved cooking liquid to extract all flavors. Simmer briefly in a pan until slightly thickened and season with salt.

3- Prepare the Masa:

• Combine masa harina with 1 cup of the chile sauce and 1 cup of water in a large bowl. Mix with salt until it forms a soft, slightly sticky dough.

4- Form and Cook the Tortillas:

• Divide the masa into small balls. Use a tortilla press with plastic sheets to flatten each ball into tortillas.
• Cook on a medium-heat comal, flipping twice and pressing slightly with a spatula to encourage puffing.

5- Assemble the Enchiladas:

• Fill each tortilla with approximately 2 cups of your choice of shredded beef, chicken, or crumbled queso fresco. Roll them tightly.
• Place rolled enchiladas on a serving plate and pour the red enchilada sauce generously over them.
• Garnish with crumbled queso fresco and finely chopped white onion.

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Equipment:

• Saucepan
• Blender
• Fine mesh strainer
• Large bowl
• Tortilla press
• Comal or flat griddle
• Spatula
• Serving plate

Cooking Tips:

• Ensure the chiles are tender before blending to get a smoother sauce.
• Keep the liquid minimal while blending for a thicker, flavorful sauce.
• Use a spatula to press the tortillas gently while cooking to help them inflate properly.

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Enchiladas Rojas