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Enchiladas rojas
Instructions
1. Start by cutting open the chilis and removing the seeds then playing them in a pan with water to boil, also add the tomato.
2. Once soft, blend the tomato, chilis garlic and onion. When smooth, pour into a pan and add salt to taste and the epazote leaf. Cook for about 5 minutes.
3. In another pan add vegetable oil and fry the tortilla on both sides before them dipping it into the sauce.
4. Take the tortilla out of the sauce and add the cheese in a line then roll and,
Enjoy!
Corn tortillas filled with cheese and covered in a flavorful chili sauce.
Fun fact: The concept of enchiladas dates all the way back to the Aztecs!
-Ingredients-
- 4-6 dried chile guajillo
- 4 cups water
- 1 tsp salt
- 1 epazote leaf
- 2 garlic cloves
- 2 tomatos
- 1/4 of a white onion
- vegetable oil
- salt, to taste
- corn tortillas
- 300 g Queso fresco
