Love red enchiladas?
Here we provide recipes for red enchiladas that are traditional in the central region of Mexico.
Traditional Red Enchiladas recipe
Sauce ingredients
450 grams of roasted tomatoes
2 toasted chiles serranos
½ cup cream
1 garlic clove
salt (to taste)
2 tablespoons vegetable oil
Filling ingredients
1½ cup boiled, shredded, salted chicken (or 7 scrambled, cooked and salted eggs)
1 cup finely chopped onion
12 corn tortillas
Corn tortillas are the key ingredient used in preparing enchiladas.
cooking oil
To serve
1 cup crumbled queso Chihuahua
Recipe
Blend tomatoes, garlic and chilis in blender. In a large frying pan cook the mixture for about 5 minutes until thick. Season with salt and let cool.
Blend tomatoes, garlic and chilis in blender.
Incorporate the cream into the sauce mixture and warm slowly. Do not allow mixture to boil.
In another pan quickly fry the tortillas, one by one. Do not allow edges to brown.
Preheat oven 350 degrees Fahrenheit.
Submerge the tortillas in the sauce mixture. Fill each tortilla with chicken (or egg), sprinkle with a little of the chopped onions and roll.
Place the rolled enchiladas side by side in a refractory. Cover the enchiladas with the remaining sauce mixture.
Sprinkle with cheese and chopped onions.
Warm in oven for less than 10 minutes.
Serve immediately.
The following recipe is from Josefina Velasquez de Leon, a recognized Mexican researcher, cook and author, known as a pioneer in Mexican gastronomy and cuisine.
Red enchiladas recipe from the state of Aguascalientes
Enchiladas rojas (red enchiladas)
Sauce ingredients
4 chiles anchos, cleaned, no seeds, lightly toasted
1 ½ cup hot milk
1 garlic clove
egg white boiled
salt (to taste)
2 tablespoons vegetable oil
Filling ingredients
Approx. 1 ½ cups queso fresco, crumbled
1 cup finely chopped onion
Cooking oil
12 tortillas
To serve
1 ½ cup finely chopped onion
6 radishes, sliced
rajas de chile jalapenos en escabeche (sliced jalapeño chili peppers prepared in vinegar)
Recipe
Soak the chiles anchos in the hot milk for 10 minutes. Add salt, garlic, egg white and put all ingredients in blender until smooth. Water can be added as needed.
Put the 2 tablespoons of oil in a pan, heat and pour in sauce mixture. Cook for about 5 minutes. Remove from heat, maintain warm.
In another pan lightly fry the tortillas in cooking oil on both sides until soft. Drain and keep warm.
One by one submerge the tortillas in the sauce. Fill each tortilla with cheese and onions and roll.
Place tortilla rolls side by side on a platter. Dilute the sauce with water, heat, then pour onto the rolled tortilla rolls.
Garnish with sliced radishes, onion, chopped egg white and rajas.
Serve immediately.
