Ingredients

The following ingredients have 4 Servings
  • 4 guajillo peppers (seeds removed.)
  • 4 ancho peppers (seeds removed.)
  • 2 garlic cloves chopped
  • 1/4 teaspoon Mexican oregano
  • Salt and pepper to taste
  • 12 corn tortillas
  • 2 cups of shredded beef (pork or chicken (optional))
  • 1 1/2 cup of fresh cheese crumble
  • 1/2 cup of white onion finely chopped
  • 1/3 cup of vegetable oil
  • 2 cups of pre-cooked diced potatoes and 2 cups of pre-cook diced carrots.
  • Finely shredded lettuce or cabbage and radishes

Instruction

  • Let's start first with the enchilada sauce. Slightly roast the peppers in a hot griddle, pressing them flat with the help of a spatula. Make sure NOT to burn them. This step takes a few seconds on each side of the peppers.
  • Once roasted, place them in a saucepan with water and turn the heat to medium and simmer for about 15 minutes or when they look soft.
  • Remove saucepan from stove and let them cool for another 10-15 minutes. The pepper skins should look soft.
  • After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add 1/2 cup of clean water and blend until you have a smooth sauce. If necessary, strain the sauce into a large bowl using a fine strainer. Season with the oregano, salt, and pepper, and set aside.
  • Preheat your oven to 350 degrees, just to keep the red enchiladas warm while you finish assembling them. Add the 2 tablespoons of vegetable oil in a large skillet over medium heat. Add oil little by little as needed. To much oil will get a soggy tortilla.
  • Dip the tortilla into the enchilada sauce to lightly coat each side.
  • Place it in the Frying Comal-pan or skillet and briefly fry a few seconds on both sides. Add more vegetable oil to the skillet as needed. Place fried tortillas in a dish while you make the rest of the tortillas to keep warm in the oven.
  • To assemble the red enchiladas, first, place the filling in the center of the tortilla and fold it. Sometimes I place a meat filling into the center of the tortilla and then roll it, like in the pictures above.
  • Sprinkle the enchiladas with the cheese and onion. Add the garnish of your choice and enjoy!
  • If you decide to add the potatoes and carrots as a garnish: Peel potatoes and carrots, cut into cubes and boil until almost tender but still firm. Then drain and cool.
  • Use the same frying pan where you fried the red enchiladas to lightly fry the potatoes, adding a little more oil. The potatoes and carrots will be coated with some of the sauce sticking to the frying pan. Season with salt and garnish with cheese.