Enchiladas Rojas (Red Enchiladas)
Enchiladas Rojas Garnished |
My wife bought an old cookbook while thrifting called Better
Homes and Gardens Mexican Cook Book (1977) and I made this recipe for us. I
love Mexican food and this recipe takes a few steps but is worth the work. It
is perfect for the Cinco de Mayo celebration. See recipe below.
A Great Old School Cookbook from 1977 |
Ingredients:
2 Dried Ancho Chiles
1 8 0z. can Tomatoes
1 small Onion, chopped
1 clove Garlic
½ teaspoon Coarse Salt
Cracked Black Pepper to taste
3 tablespoons Corn or Vegetable Oil
½ cup Whipping Cream
1-pound Chorizo
12-6 inch Tortillas
½ cup Shredded Cheddar Cheese
¼ cup Scallions, sliced
Black olives, sliced (optional)
Cilantro to taste, roughly chopped (optional)
Dollop of Sour Cream
Black olives, sliced (optional)
Cilantro to taste, roughly chopped (optional)
Dollop of Sour Cream
After prep getting ready for initial bake, Homemade Ancho Chile Red Sauce |
Directions:
Remove some or all stems and seeds from Ancho Chiles and
cut.
Place Chiles in a bowl filled with boiling water and let
stand for 45 to 60 minutes. Drain Chiles ;
set aside.
In a blender combine undrained tomatoes, onion, garlic and
drained Chiles .
Place Ancho mixture in a medium size saucepan with 1
tablespoon of oil and blend until smooth. Cook and stir often for about 3
minutes or until slightly thickened.
Stir in whipping cream and season to taste with cracked
black pepper and more salt if needed; set aside.
Enchiladas Rojas after baking to melt cheese |
Chop chorizo and brown in skillet on medium heat. Drain off
excess fat.
Take 2/3 cup of Ancho sauce and combine with the chorizo.
Enchiladas Rojas close up with melted cheese |
In skillet, heat 2 tablespoons of oil and place each
tortilla for 10 seconds or just until limp.
Drain tortillas on a plate lined with paper towels.
Spoon Ancho-chorizo filling onto each tortilla and roll up.
Arrange tortillas in a 13x9x2 baking dish.
Enchiladas Rojas fully garnished with scallions, cilantro and black olives |
Pour the remaining Ancho-chorizo sauce down the center of
the tortillas.
Heat oven to 375 degrees.
Bake covered (with aluminum foil) for 20 minutes or until
heated through.
Take out of the oven and sprinkle with cheddar cheese and
put back in oven for 1-2 minutes or until the cheese melts.
Homemade Refried beans much better than the pre-made ones |
Dinner is served! Break out your hot sauce, salsa and guacamole |
Just before serving sprinkle with scallions, a dollop of sour cream, black olives and cilantro if you wish. I also made
homemade refried beans from scratch to accompany this meal. Top the food with your favorite
hot sauce.
-Allen/Two Frys
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