Sunday, February 5, 2012

Enchiladas Rojas

 I love enchiladas! I have never eaten an enchilada that I didn’t like. J What I like about cooking this dish is that it is so versatile. You can make red or green enchiladas, and have sauces that are sweet, savory, and even spicy. Enchiladas can be stuffed with just about anything! I can assure you that this will not be the only enchilada recipe I post. But…I promise that you will find each recipe different and delicious.
 I got this recipe from my mother in-law. As mentioned, I have my own recipes for different types of enchiladas, but I really like this recipe. This enchilada sauce is a red sauce that is meant to be sweet. I know that at first this recipe may seem challenging, but I can honestly say that it is pretty easy and will continue to get easier the more you make it. What I love about this sauce is that it’s sweet, but you have the option of making it spicy by adding as many chiles ( chile piquin, chile de arbol) as you’d like. You may be thinking, ok…”the sauce is sweet”…”the sauce is red” “what makes this different from any other enchilada sauce from the store?” The recipe calls for ½ of a tablet of Mexican chocolate. Mexican chocolate is made from dark chocolate, sugar, and cinnamon formed into circular tablets. That is the secret key ingredient to making this sauce so sweet and unique. I love this sauce! It almost reminds me of a mole sauce.
For this recipe, I filled the enchiladas with queso fresco, which is similar to a feta cheese and topped them with sliced lettuce. I guess I will admit this now….but, I have this love/hate relationship with onions. I will eat caramelized onions, cooked onions, onion rings, and even chips with onion flavor. However, I will not eat raw onion. I can sniff out a raw onion a mile away, and frankly it makes me gag like a child in the dental chair for the first time. No joke! But when it comes to cooking, my mother always taught me to cook with onion, so that my dishes are filled with great flavor. And I agree with her! But one day I had a conversation with my mother in- law, in which I told her my disgust with topping certain dishes, like enchiladas, with raw onion and she gave me a good tip. Mixing onion, lime, a pinch of salt and sugar, and oregano together helps tone down the smell and taste of raw onion. Since then, I always mix onion like this and leave it on the side for those who wish to add onion to their dish. Additionally, I shared a quick and easy recipe for a small side dish to pair with these enchiladas. Enjoy!
Enchiladas Rojas

Serves 4

Ingredients:

8 Chiles guajillo
3 Garlic cloves
1 Tablespoon of dry oregano
1 Chile piquin, or chile de arbol (Optional)
1 Tablespoon of flour
½ teaspoon of salt
½ of Nestle Abuelita Mexican Chocolate Tablet
Or 2-3 Teaspoons of sugar, if chocolate isn’t available
3 Cups of grated Queso Fresco
¼ of a Cabbage or lettuce sliced into thin strips  
½ Cup of cooking Oil  
2 Tablespoons of Cooking Oil
1 ½ cups of hot water

Lime Marinated Onions (optional)
Source: H. Sandoval
2/3 of a Cup of chopped onion
½ Teaspoon of dry oregano
½ Teaspoon of salt
Pinch of sugar
Juice of one lime
Mix all ingredients, and set aside




Directions:

Rinse and remove the stem of the guajillo chiles and cook them in a small pot of water. You want to cook these chiles for about 8 minutes or until they soften. Do not worry about removing the seeds from the chiles. Meanwhile, melt half tablet of Mexican chocolate in the microwave for about 40 seconds, or until slightly softened (not melted.) Also, at this time, heat one tablespoon of oil in a small pan and heat for about two minutes, then place the chile piquin or chile de arbol in the oil and toast for about two minutes, or until the peppers begin to fry. Once the guajillo chiles have softened, remove from water and into the blender with: garlic, dry oregano, chile piquin/arbol, ½ teaspoon of salt, chocolate, and hot water. Blend ingredients for about 1 minute. At this time you may taste the sauce to see if you would like to add a pinch more of salt. Leave sauce in blender.
In the same pan you toasted the small chiles, re-heat the oil and pour sauce into the pan using a strainer. Grab a spoon and press down on the mixture in the strainer to assure you get all of the sauce out of it. Next, pour 1 table spoon of flour into the sauce and let sauce simmer four about 3 minutes or until it starts to thicken, and remove from heat.
At this time, warm up tortillas on a griddle and set aside (if you do not have a griddle you may wrap tortillas in a paper towel and warm up in a microwave for about 36 seconds).
Next, in a large skillet warm up the ½ cup of cooking oil. At this time you want to create an assembly line to prepare your enchiladas. Have your sauce, grated cheese, marinated onion, and sliced cabbage/lettuce, and an extra plate near by. Dip your tortilla into the skillet with the oil. Once the tortilla puffs up, remove from oil, dip into the red sauce, and place on plate. Take 1-2 spoonfuls of grated cheese and marinated onion mix, place filling in the middle of tortilla, and then fold over both sides. Last, garnish enchiladas with sliced cabbage/lettuce on top.


Potatoes and Carrots Side Dish  (Optional)

3 Baking potatoes peeled and diced into cubes
2 Carrots peeled and cut into bite size pieces
2 Tablespoon of Cooking Oil
½ Teaspoon of salt
½ Teaspoon of garlic powder


Directions:

Boil potatoes and carrots in a pot using cold water for about 18 minutes or until fork tender. Once potatoes are cooked, drain and place into a baking dish. Mix olive oil, salt, and garlic powder into baking dish. Bake potatoes and carrots at 350, for 20 minutes.




Note: If there is any sauce left over, you may freeze it and re-use it. If you cannot find queso fresco, you may replace it with feta cheese. 


Source: H.Sandoval




4 comments:

  1. O.M.G. I am soooo impressed! Everything looks beautiful and SO professional! And you kinda have my mouth watering a bit right now with those enchiladas. And this is only 15 minutes after downing a Culver's Cheddar Butterburger w/bacon, fries and vanilla malt = ).

    Anyway, so proud of you and can't wait for all of the delish stuff to come.

    xoxo,

    Jen

    P.S.
    Will you also be sharing recipes for spirited cocktails?! ; ) Cuz YA KNOW I got some. Lol

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  2. mmmmmm i can't wait to eat'em up, don't forget though i like my tortillas crunchy... great job baby i love you cant wait to see what your going to do next

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  3. I made these yesterday! Soooo delicious...Can't wait to cook em again!

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  4. Thank you so much for the support! I love you guys so much!

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