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Ingredients:
For the Sauce:
4 dried guajillo chiles, seeds and stems removed
2 dried ancho chiles, seeds and stems removed
2 Roma tomatoes, chopped
2 garlic cloves
1/2 onion, chopped
1 tsp cumin
1/2 tsp dried oregano
1/2 cup chicken or vegetable broth
Salt and pepper to taste
For the Enchiladas:
12 corn tortillas
2 cups cooked and shredded chicken (or beef, optional)
2 cups shredded queso fresco or Mexican cheese blend
1/2 cup diced onion
1/4 cup fresh cilantro, chopped (optional for garnish)
Vegetable oil for frying
For Toppings (Optional):
Shredded lettuce
Sliced radishes
Sliced avocado
Sour cream
Directions:
Prepare the Red Chile Sauce:
Soften the dried chiles:
In a small pot, bring 2 cups of water to a boil. Add the guajillo and ancho chiles and simmer for 10 minutes until softened. Drain the chiles, reserving 1/2 cup of the cooking water.
Blend the sauce:
Transfer the softened chiles to a blender along with the chopped tomatoes, garlic, onion, cumin, oregano, and reserved cooking water (or broth). Blend until smooth. Strain the sauce through a fine sieve to remove any solids.
Cook the sauce:
In a skillet, heat a tablespoon of oil over medium heat. Pour the blended sauce into the skillet and cook for 10 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.
Prepare the Enchiladas:
Warm the tortillas:
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