Red Enchiladas

Name: Red Enchiladas
Yield: Serves 2 servings
Ingredients: 4 guajillo or puya chiles, seeded; 1 ancho chile, seeded; 1 Roma tomato; 1 garlic clove; 2 carrots, peeled; 1 potato, peeled; 6 corn tortillas; as needed fresh cheese (queso fresco), for filling the tortillas; 1 little finely shredded lettuce (washed and disinfected beforehand); salt, to taste; black pepper, to taste; as needed oil for frying the tortillas, carrots, potatoes, and sauce

Claudia Rojas @Claudiarv09_

Red Enchiladas

Claudia Rojas @Claudiarv09_

Saved

Ingredients

Serves 2 servings

4guajillo or puya chiles, seeded
1ancho chile, seeded
1Roma tomato
1garlic clove
2carrots, peeled
1potato, peeled
6corn tortillas
as neededfresh cheese (queso fresco), for filling the tortillas
1little finely shredded lettuce (washed and disinfected beforehand)
salt, to taste
black pepper, to taste
as neededoil for frying the tortillas, carrots, potatoes, and sauce

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Steps

1

Boil the carrots and potato until just tender. Cut them into small cubes. Heat a little oil in a skillet, then lightly fry the carrots and potatoes. Season with salt and pepper to taste. Set aside.
2

In a saucepan, boil the chiles, tomato, and garlic. Blend everything together, adding a little salt to taste. If the sauce is too thick, add some of the cooking water to thin it out.
3

Fry the tortillas. Set aside. In the same oil used for the tortillas, fry the sauce. Dip the tortillas in the sauce. Fill them with cheese, then top with the potatoes and carrots, and a little lettuce. Ready to serve.