Enchiladas rojas
Cooking Con Claudia · ♥ 5.4K likes · 180.2K views · 4 min video
Read about queso fresco and queso blanco in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 30 whole tortilla
- 20 whole new Mexico o Guajillo chile pods
- 2 whole chile anchos
- water
Clean the chile pods and anchos, put them in a small saucepan, cover with water, and bring to a full boil over high heat.
- 4 cloves garlic cloves
- 1½ tbsp instant corn masa
- 1 tsp oregano
Transfer the chiles to the blender cup with the garlic, instant corn masa, oregano, cumin seeds and salt; blend with 3 1/2 cups of water until smooth.
- ¼ tsp cumin seeds
- salt
- 3½ cup water
Heat a little oil in the saucepan over medium-low heat; when hot, strain the sauce into it (no need with a good blender), rinsing the blender cup with a little more water.
- oil
Bring to a simmer, taste for salt and adjust; keep on the lowest setting.
- oil
- queso fresco
- queso Oaxaca
- onion
Cover the bottom of a pan with oil over medium heat; when hot, lightly fry each tortilla to blisters, about five seconds, and drain as much oil as possible. (The tortilla can also be dipped in the sauce first, then fried.)
Dip each tortilla in the sauce, fill with queso fresco, queso Oaxaca and a little onion, and roll; roll only as many as are being served at once.
Filling and rolling the enchiladas