Reviews
Add Rating & Review
Back to Enchiladas Rojas
All Reviews for Enchiladas Rojas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Enchiladas Rojas
Credit:
Bryan Gardner
Recipe Summary
prep: 50 mins
total: 1 hr 15 mins
Yield: Makes 12
Ingredients
Ingredient Checklist
3 ancho chiles (about 2 ounces total)
1/8 teaspoon ground cinnamon
1 whole clove, crushed
1/8 teaspoon dried oregano, preferably Mexican
2 teaspoons fresh thyme leaves
3 black peppercorns, crushed
1 tablespoon sesame seeds, toasted
1/4 cup unsalted roasted peanuts
1/2 cup diced white onion, plus more for serving
1/4 cup plus 2 tablespoons safflower oil
Coarse salt
12 corn tortillas (6-inch)
1 recipe Carnitas for Enchiladas Rojas, kept warm
Crumbled queso fresco, sliced pickled jalapeno, and fresh cilantro leaves, for serving
Gallery
Enchiladas Rojas
Credit:
Bryan Gardner
Recipe Summary
prep: 50 mins
total: 1 hr 15 mins
Yield: Makes 12
Gallery
Enchiladas Rojas
Credit:
Bryan Gardner
Enchiladas Rojas
Credit:
Bryan Gardner
Enchiladas Rojas
Recipe Summary
prep: 50 mins
total: 1 hr 15 mins
Yield: Makes 12
Recipe Summary
prep: 50 mins
total: 1 hr 15 mins
Yield: Makes 12
prep: 50 mins
total: 1 hr 15 mins
prep:
50 mins
total:
1 hr 15 mins
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 3 ancho chiles (about 2 ounces total)
- 1/8 teaspoon ground cinnamon
- 1 whole clove, crushed
- 1/8 teaspoon dried oregano, preferably Mexican
- 2 teaspoons fresh thyme leaves
- 3 black peppercorns, crushed
- 1 tablespoon sesame seeds, toasted
- 1/4 cup unsalted roasted peanuts
- 1/2 cup diced white onion, plus more for serving
- 1/4 cup plus 2 tablespoons safflower oil
- Coarse salt
- 12 corn tortillas (6-inch)
- 1 recipe Carnitas for Enchiladas Rojas, kept warm
- Crumbled queso fresco, sliced pickled jalapeno, and fresh cilantro leaves, for serving
Directions
Toast chiles in a dry medium skillet over medium-high until fragrant and blistered, 1 to 2 minutes a side. Wipe skillet clean. Remove and discard chile stems and seeds; transfer chiles to a bowl. Cover with 3 cups hot water and let soak 15 minutes. Remove chiles, reserving liquid.
Blend chiles, cinnamon, clove, oregano, thyme, peppercorns, sesame seeds, peanuts, onion, and 1 1/2 cups reserved liquid until smooth. Heat 2 tablespoons oil in skillet over medium-high. Add sauce and cook, stirring constantly, until thickened, 5 minutes. Add 1 cup reserved liquid; bring to a boil. Season with salt; keep warm.
Heat 1 tablespoon oil in another skillet over medium. Gently fry tortillas one at a time, using 1 tablespoon oil for every 3 tortillas, until pliable, about 30 seconds a side. Remove each with tongs, letting oil drip back into skillet, and dip into sauce, turning to fully coat. Transfer to a plate.
Place a heaping 1/4 cup carnitas in center of a tortilla. Roll tightly and place, seam-side down, in a 9-by-13-inch baking dish. Repeat with remaining tortillas, arranging them in dish in 2 rows. Pour remaining sauce over enchiladas. Top with queso fresco, onion, jalapeno, and cilantro; serve.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Enchiladas Rojas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Enchiladas Rojas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
