Enchiladas in red sauce recipe
- Chiles anchos
- 3 Garlic cloves
- Coarse salt
- Ranchero cheese
- 1 Onion
- 8 1/2 oz Panela cheese
- Sour Cream
- Cotija Cheese
- Devein the chiles anchos, roast them on the stove and soak them in boiling water.
- Blend the chiles with garlic, salt, cinnamon, pepper, cloves and water. If it is hard to liquefy it, you can add water to make easier this step.
- Heat oil in a saucepan and fry the chili. Add “caldo madre” or water chicken concentrate. Move it constantly and let it boil for 15 minutes. Check the seasoning.
- Crumble the ranchero cheese and mix it with finely chopped onion and crumbled panela cheese.
- Cover a dish with disinfected and washed lettuce.
- Heat oil in a pan and sauté the tortillas.
- Soak the tortillas in the chile and refill them with the cheese mixture. Fold them and place them on the plate with lettuce. Bathe with more sauce.
- Garnish the enchiladas with radishes, cream and ground cotija cheese.
- These enchiladas can also be prepared with chile pasilla or chile mulato.
- Another way to prepare them is to bathe the tortillas with the sauce and fry them after.
What is chile ancho?
I can tell you it’s not a spicy chile. It can be slightly spicy, but it has more of a sweet flavor.
Chile ancho is used in a large number of stews, and is usually combined with other dried chiles such as the mulato and the pasilla for the preparation of moles and marinades. Sometimes it is also used to make stuffed chilies.