Enchiladas Rojas de Queso

Author Albertsons Market | September 14, 2024

Enchiladas are a traditional dish that consists of corn tortillas filled with various types of meat and cheeses, all covered in sauces. This food has deep ties to the influences of meso-Americans and Spanish combination. 

 

Ingredients : 

  • 2 1/2 pounds of Roma Tomatoes
  • Vegetable oil ( 2 Tablespoons) 
  • ½ a white or yellow onion 
  • 2 large chipotles minced 
  • Kosher salt 
  • Minced garlic 1 ½ teaspoons   

 

Red tortillas : 

2-4 ancho chilies cleaned, deseeded and destemmed 

Kosher salt 

Cup of water 

1 ½ dried masa 

 

Topping 

1 cup crumbled queso fresco 

 

Chipotle Sauce 

  • Preheat oven to 360 F 
  • Place the tomatoes on a single layer of aluminum foil and place in the oven. Roast and turn so heat is even distributed. Wait until the skins start to burst. This will range from 15- 25 minutes. 
  • Switch to broil on the oven and blacken the skins in spots. Take it out and let it cool. 
  • Place oil in a saucepan to cook the onion a little. Be careful not to brown the onion too much. 
  • Add the garlic, and chipotles and cook for an additional minute 
  • Place the mixture and tomatoes in a blender. Run until it gives a puree consistency. 


Red Tortillas 

  • Place the chilies in a large bowl to submerge them in hot water. Wait until they have softened then drain any excess water. 
  • Take the new softened chilies and place them in the blender 
  • Add salt and some warm water to get the right color 
  • Add dried masa and knead in the pureè until smooth. You may need to add more water to make it easier. 
  • Let the dough rest before separating it into balls 
  • Divide the dough into 10-14 balls and cover with plastic wrap or a damp paper towel to prevent any drying. 
  • Next using a press flatten each ball in between each layer of plastic. If you don’t have a press utilize another flat item in the kitchen. 
  • Keep the tortilla in a plastic sheet and peel off one side to reuse the plastic for the remaining tortillas. 
  • Holding the tortilla flat in the hand with palm up, gently place the tortilla on the medium heat set comal or iron griddle. Cook for about 30 seconds -1 minute on each side.
  • Place tortillas in a tortilla warmer or basket and cover with a cloth to keep tortillas warm.

Adding Red Sauce with Queso

  • Heat red chipotle sauce in a saucepan over medium heat. Reduce to low and let simmer.
  • Set aside cheese and garnish aside, ready to add.
  • Pour cooking oil ½ inch into the pan on medium-high heat to fry the tortillas. 
  • Place each tortilla in oil and lightly fry to get crisp edges. 
  • Place a handful of queso asadero inside the tortillas and drizzle chipotle sauce over. 
  • When the enchiladas are prepared with queso asadero filling, pour the remaining chipotle sauce and garnish with queso fresco.

*This recipe is a compilation of various sources, drawing from several authors and culinary traditions.*

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