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Enchiladas Rojas (Red Enchiladas)

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We hope you got insight from reading it, now let's go back to enchiladas rojas (red enchiladas) recipe. To make enchiladas rojas (red enchiladas) you need 14 ingredients and 17 steps. Here is how you achieve it.

The ingredients needed to prepare Enchiladas Rojas (Red Enchiladas):

You need of Enchilada Chile (Sauce).
Prepare 16 piece of Red dried New Mexico chiles.
Use 5 piece of Chile de Arbol (cayane peppers).
Take 2 tsp of salt.
Prepare 1 tsp of Dried Oregano.
You need 1/2 clove of fresh garlic.
Provide 1 of Silver dollar sized section of onion.
Get 3/4 can of tomato sauce 8 oz.
Take 2 cup of Chile boil water.
Take 2 tsp of vegetable oil.
Use of main prep.
Provide 1 of corn tortillas.
Prepare 3 tsp of vegetable oil.
Use 1 1/2 lb of Muenster Cheese.

Steps to make Enchiladas Rojas (Red Enchiladas):

Here I have choices of heat. Mild, hot, really hot. Ratio determines heat. 10 mild 6 hot, gives just enough heat for my wife, adjust ratio for hotter sauce to ur taste..
Sauce: remove stems and seeds from the dried chiles.
Once de-stemed and seeded add to stock pot 10 cups water.
Boil until soft and water turns reddish brown color.
Add chiles to blender, combine with all remaining sauce ingredients, add more tomato sauce for milder sauce..
Blend on high for 5 min, sauce should be thick and coat your spoon when dipped..
In a deep sauce pan heat 3 teaspoons vegetable oil.
Once hot enough to sizzle sauce, add enchilada sauce to pan and bring to a boil.
Simmer for 5 min after boil..
Enchiladas: begin by heating up your corn tortillas. Store tortillas are raw and must be heated or cooked. Heat as many as u need. 7 sec per side..
Once heated fry your tortillas in 3 teaspoons of hot vegetable oil about about 3 sec per side..
Once oil hot, lower heat to a simmer, replenish oil as needed..
Once fried, dip into hot enchilada sauce, thoroughly coat your tortilla And set aside on a plate..
on the plate and fill enchilada with grated cheese.
Roll enchilada filled with cheese.
Repeat steps 11-15 for every enchilada. The heat of the tortilla and sauce will melt cheese. Serve with rice and refried beans..
Do not bake, not a casserole. Turns the tortillas into mush and sauce flavor is lost..

I am joining the event with a recipe for Enchiladas Rojas- chicken enchiladas topped with a red Guajillo Pasilla sauce, sliced onions, crema, and crumbled queso fresco. Authentic red enchilada sauce prepared with dried ancho and pasilla chiles and plum tomatoes. Easy to prepare and incredibly delicious. Depending on where you are, red enchilada sauce may also be called salsa roja, salsa roja para enchiladas or mole rojo. Fill your enchiladas rojas with whatever you want: meat, fish or veggies.

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