We begin our recipe by preparing the sauce. In a small pot, combine the cleaned New Mexico wajo chili pods, chili ancho, chili de arbol, and a quarter of a small white onion. Cover the ingredients with water and place on medium-high heat. Once it reaches a boil, turn off the heat and transfer everything into a blender.
Add the two garlic cloves, half a teaspoon of black pepper, half a teaspoon of oregano, a quarter teaspoon of cumin, salt, and three cups of water into the blender with the chilies and onion. Blend the mixture until it becomes a smooth sauce.
With our sauce ready, it's time to prepare the filling. For a classic touch, use a combination of mashed potatoes and cheese. After boiling the potatoes for about 45 minutes, peel and let them cool. Now, mash the potatoes and season them with garlic salt and black pepper to enhance their flavor.
Next, incorporate about a quarter cup of the enchilada sauce you've just prepared and some crumbled queso Oaxaca or any favored melting cheese into the potato mixture. Stir well to combine the ingredients and set the filling aside.
Now, let’s shift gears and fry the sauce to elevate its flavors. Heat a frying pan over medium heat and add a little oil. Pour in the blended sauce (you may strain it if necessary) and add water to the blender to get out any remaining sauce. Bring the mixture to a simmer, and once simmering, season with salt to taste. Reduce the heat to the lowest setting and allow the sauce to bubble gently for about five more minutes.
Making the Enchiladas
Prepare a comal (a flat griddle), heating it to medium temperature and coating it with oil. There are two methods for preparing your tortillas. You can fry them first before dipping them into the sauce or dip them directly into the sauce before frying, which is the method we will use today.
Start by dipping a tortilla in the sauce, then fry it for about 30 seconds on one side before flipping it over for another 30 seconds. After frying, remove the tortilla from the pan, add your delicious potato and cheese filling, and roll it up tightly.
Serving Your Enchiladas
With your enchiladas rolled up, now comes the delightful part — serving!
You can serve these enchiladas with rice and beans for a hearty meal, or keep them simple. Top with some shredded lettuce, crumbled queso fresco, and a sprinkling of freshly chopped onions for that perfect finishing touch.
Finally, it’s time to dig in! There’s nothing quite like homemade enchiladas, especially if they remind you of family traditions. The creator of this recipe reflects fondly on her childhood, recalling how she’d rush home from school excited to enjoy her mom's enchiladas, savoring them in their pure, unadulterated form.
As you relish your enchiladas rojas, remember this recipe's significance and shared memories. It's not just about the food; it's about love and tradition passed down through generations.
We hope this simple guide to making enchiladas rojas inspires you to recreate this timeless dish in your own kitchen. If you enjoyed watching this tutorial, don’t forget to show some love with a thumbs up and share the recipe with friends and family! For those who try the recipe, feel free to tag me on social media. If you haven’t already, subscribe to keep up with more delicious recipes!
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Queso Oaxaca or your favorite melting cheese
Oil for frying
Making the Enchilada Sauce
We begin our recipe by preparing the sauce. In a small pot, combine the cleaned New Mexico wajo chili pods, chili ancho, chili de arbol, and a quarter of a small white onion. Cover the ingredients with water and place on medium-high heat. Once it reaches a boil, turn off the heat and transfer everything into a blender.
Add the two garlic cloves, half a teaspoon of black pepper, half a teaspoon of oregano, a quarter teaspoon of cumin, salt, and three cups of water into the blender with the chilies and onion. Blend the mixture until it becomes a smooth sauce.
Preparing the Filling
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With our sauce ready, it's time to prepare the filling. For a classic touch, use a combination of mashed potatoes and cheese. After boiling the potatoes for about 45 minutes, peel and let them cool. Now, mash the potatoes and season them with garlic salt and black pepper to enhance their flavor.
Next, incorporate about a quarter cup of the enchilada sauce you've just prepared and some crumbled queso Oaxaca or any favored melting cheese into the potato mixture. Stir well to combine the ingredients and set the filling aside.
Frying the Sauce
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Now, let’s shift gears and fry the sauce to elevate its flavors. Heat a frying pan over medium heat and add a little oil. Pour in the blended sauce (you may strain it if necessary) and add water to the blender to get out any remaining sauce. Bring the mixture to a simmer, and once simmering, season with salt to taste. Reduce the heat to the lowest setting and allow the sauce to bubble gently for about five more minutes.
Making the Enchiladas
Prepare a comal (a flat griddle), heating it to medium temperature and coating it with oil. There are two methods for preparing your tortillas. You can fry them first before dipping them into the sauce or dip them directly into the sauce before frying, which is the method we will use today.
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Start by dipping a tortilla in the sauce, then fry it for about 30 seconds on one side before flipping it over for another 30 seconds. After frying, remove the tortilla from the pan, add your delicious potato and cheese filling, and roll it up tightly.
Serving Your Enchiladas
With your enchiladas rolled up, now comes the delightful part — serving!
You can serve these enchiladas with rice and beans for a hearty meal, or keep them simple. Top with some shredded lettuce, crumbled queso fresco, and a sprinkling of freshly chopped onions for that perfect finishing touch.
Relishing the Experience
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Finally, it’s time to dig in! There’s nothing quite like homemade enchiladas, especially if they remind you of family traditions. The creator of this recipe reflects fondly on her childhood, recalling how she’d rush home from school excited to enjoy her mom's enchiladas, savoring them in their pure, unadulterated form.
As you relish your enchiladas rojas, remember this recipe's significance and shared memories. It's not just about the food; it's about love and tradition passed down through generations.
Conclusion
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We hope this simple guide to making enchiladas rojas inspires you to recreate this timeless dish in your own kitchen. If you enjoyed watching this tutorial, don’t forget to show some love with a thumbs up and share the recipe with friends and family! For those who try the recipe, feel free to tag me on social media. If you haven’t already, subscribe to keep up with more delicious recipes!
Thanks for tuning in, and happy cooking!