Enchiladas Rojas

Name: Enchiladas Rojas
Ingredients: 2.2 lbs corn tortillas (preferably cold); 5 dried guajillo chiles (or mirasol chiles); 1-2 garlic cloves; 1 onion; Lettuce; 5 ripe Roma tomatoes; 1 tablespoon dried oregano; Shredded chicken, shredded beef, Cotija cheese, or panela cheese; Salt to taste; as needed Oil; as needed Water

Mar Avalos @cook_15781526

Enchiladas Rojas

Mar Avalos @cook_15781526

Saved

Ingredients

2.2 lbscorn tortillas (preferably cold)
5dried guajillo chiles (or mirasol chiles)
1-2garlic cloves
1onion
Lettuce
5ripe Roma tomatoes
1 tablespoondried oregano
Shredded chicken, shredded beef, Cotija cheese, or panela cheese
Salt to taste
as neededOil
as neededWater

Saved

Steps

1

First, remove the stems and seeds from the chiles and soften them in boiling water. Then blend them with the same water, garlic, and salt.
2

Cook the tomatoes in enough water to cover them. Then blend them with some of the cooking water, salt, and oregano.
3

Once you have the chile sauce and tomato sauce ready, start by dipping the tortillas in the chile sauce, then quickly fry them in oil. Fill each tortilla with your choice of cheese and onion, shredded beef, or chicken (this time I used panela cheese and chicken), then roll them up.
4

Top with chopped lettuce, crema, tomato sauce, and crumbled Cotija or fresh cheese. Enjoy with your favorite drink!