Enchiladas Rojas
Directions
- 1For the salsa, boil 2 chiles anchos, 4 chiles de árbol, 7 California or guajillo peppers, 1/4 of an onion, 2 garlic cloves, and 1 tomato with 2 cups of water and a pinch of salt for about 10 minutes. Add 1 clove.
- 2Crumble queso fresco.
- 3Blend the boiled chiles and the rest of the ingredients, then strain the sauce.
- 4Heat some oil in a pan.
- 5Dip one tortilla in the sauce, fry them for a few seconds on each side.
- 6Add crumbled queso fresco to each tortilla and roll it up.
- 7Top with more queso fresco.
- 8Add some refried beans, lettuce, and tomatoes.
Ingredients
- 2 chiles anchos
- 4 chiles de árbol
- 7 California or guajillo peppers
- 0.25 onion
- 2 garlic cloves
- 1 tomato
- 2 cups water
- 1 pinch salt
- 1 clove
- 1 queso fresco
- 0.25 tsp cumin
- 0.25 tsp oregano
- 0.25 tsp black pepper
- 1 oil
- 6 tortillas
- 1 refried beans
- 1 lettuce
- 3 tomatoes
Equipment
potblendersievefrying pan
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