Enchiladas Rojas (Red Enchiladas)

Name: Enchiladas Rojas (Red Enchiladas)
Total time: 2400 s
Cuisine: American
Ingredients: 16 piece Red dried New Mexico chiles; 5 piece Chile de Arbol (cayane peppers); 2 tsp salt; 1 tsp Dried Oregano; 1/2 clove fresh garlic; 1 Silver dollar sized section of onion; 3/4 can tomato sauce 8 oz; 2 cup Chile boil water; 2 tsp vegetable oil; 1 corn tortillas; 3 tsp vegetable oil; 1 1/2 lb Muenster Cheese

Miner @cook_2908527

What can I say about enchiladas? They have always been one of my favorite foods that Mexican restaurants never get right. They will ALWAYS be better at home, because we take no short cuts. Enchiladas are not a casserole, must be prepared with passion and respect for the old ways. With the right sauce enchiladas are perfect with just cheese and nothing else.

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Ingredients

40 mins

Enchilada Chile (Sauce)
16 pieceRed dried New Mexico chiles
5 pieceChile de Arbol (cayane peppers)
2 tspsalt
1 tspDried Oregano
1/2 clovefresh garlic
1Silver dollar sized section of onion
3/4 cantomato sauce 8 oz
2 cupChile boil water
2 tspvegetable oil
main prep
1corn tortillas
3 tspvegetable oil
1 1/2 lbMuenster Cheese

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Steps

40 mins

1

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.
2

Sauce: remove stems and seeds from the dried chiles
3

Once de-stemed and seeded add to stock pot 10 cups water
4

Boil until soft and water turns reddish brown color
5

Add chiles to blender, combine with all remaining sauce ingredients, add more tomato sauce for milder sauce.
6

Blend on high for 5 min, sauce should be thick and coat your spoon when dipped.
7

In a deep sauce pan heat 3 teaspoons vegetable oil
8

Once hot enough to sizzle sauce, add enchilada sauce to pan and bring to a boil
9

Simmer for 5 min after boil.
10

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.
11

Once heated fry your tortillas in 3 teaspoons of hot vegetable oil about about 3 sec per side.
12

Once oil hot, lower heat to a simmer, replenish oil as needed.
13

Once fried, dip into hot enchilada sauce, thoroughly coat your tortilla And set aside on a plate.
14

on the plate and fill enchilada with grated cheese
15

Roll enchilada filled with cheese
16

Repeat steps 11-15 for every enchilada. The heat of the tortilla and sauce will melt cheese. Serve with rice and refried beans.
17

Do not bake, not a casserole. Turns the tortillas into mush and sauce flavor is lost.