Authentic home cooking from Mexico, with US measurements. 
Red Enchiladas with Vegetable Picadillo
Red Enchiladas with Vegetable Picadillo
Open in Cookpad AppSteps
- 1
Prepare all the ingredients: Cut the carrots, zucchini, and potatoes into cubes (soak the potatoes in water). Finely dice the onion. Slice the spinach and celery leaves into thin strips. Peel the garlic cloves and clean the guajillo chiles.
- 2
In cold water, add the carrots, zucchini, and potatoes, along with 1/2 tablespoon of salt.
- 3
Bring to a boil over high heat, then reduce to low and cook for 15 minutes.
- 4
Once the vegetables are cooked, drain the water.
- 5
In boiling water, add the tomatoes and guajillo chiles and cook until softened.
- 6
Place the tomatoes, guajillo chiles, garlic cloves, and 1 cup of water in a blender.
- 7
Blend until smooth, then strain the sauce.
- 8
Heat a little oil in a pot and fry the sauce. Add salt to taste and cook for 15 minutes.
- 9
In a skillet, sauté the spinach, then add the carrot, zucchini, and potato.
- 10
Add 2 or 3 tablespoons of the sauce and mix well.
- 11
In another skillet, cook the ground beef (add a little salt if desired).
- 12
In a skillet, fry the tortillas. Drain them on paper towels.
- 13
Once everything is ready, dip the tortillas in the sauce and place them on a plate.
- 14
Add some ground beef and chopped onion, then fold the tortillas.
- 15
Transfer to a plate and top with some Oaxaca cheese, celery, and the vegetable picadillo.
- 16
Your delicious red enchiladas with vegetable picadillo are ready to serve!
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