Tasty | Enchiladas Rojas @buzzfeedtasty | Uploaded 2 months ago | Updated 5 hours ago
@hrnaeatz_
Enchiladas Rojas:
Servings: Makes 12 enchiladas
Ingredients:
2 medium yukon gold potatoes, cut into ½ inch pieces
½ yellow onion, roughly chopped
3 garlic cloves
2 ancho peppers, deseeded
5 guajillo peppers, deseeded
3 chile de árbol
1 teaspoon granulated chicken bouillon
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
3 whole cloves
2 whole peppercorns
2 cups shredded chicken
¾ cups crumbled queso fresco
12 medium corn tortillas
⅓ cup canola oil, for cooking
Freshly ground black pepper, to taste
Toppings:
Shredded lettuce, for garnish
Julienned yellow onions, for garnish
Crumbled queso fresco, for garnish
Sour cream, for garnish
Directions:
Bring a large pot of salted water to a boil. Add potatoes and cook until soft, about 10 minutes. Then drain and set aside.
Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Add onions and garlic and cook until softened and fragrant, about 5 minutes.
Then add in the dried peppers and cook for 1 to 2 minutes, until toasted and fragrant. Add ½ cup water and cover. Let sit over low heat for 5 to 10 minutes until peppers are softened.
Transfer the contents of the skillet to a blender with chicken bouillon, oregano, salt, cloves and peppercorns. Blend until completely smooth, scraping down the sides of the blender as needed.
Heat a medium pot with 1 tablespoon of oil over medium heat. Add cooked potatoes, shredded chicken and 2 tablespoons of red sauce. Lightly season with salt and pepper and cook until warmed through, tossing occasionally. Set aside.
Heat a large nonstick pan over medium heat. Add in remaining red sauce and ½ cup water. Stir to combine; taste and add seasoning as needed. Let simmer over low heat while you make your enchiladas.
Heat another nonstick skillet over medium heat with 2 tablespoons of oil.
Working one at a time, dip tortillas into the red sauce, making sure to coat both sides. Immediately place the soaked tortilla in hot oil and fry on both sides until lightly charred, about 2 to 3 minutes.
Fill the cooked tortillas with the chicken mixture and about 1 tablespoon of crumbled queso fresco. Roll them up and repeat with remaining tortillas.
Add cooked enchiladas to a plate and garnish with more red sauce, queso fresco, shredded lettuce, onions, and sour cream.
Serve and enjoy!
@hrnaeatz_
Enchiladas Rojas:
Servings: Makes 12 enchiladas
Ingredients:
2 medium yukon gold potatoes, cut into ½ inch pieces
½ yellow onion, roughly chopped
3 garlic cloves
2 ancho peppers, deseeded
5 guajillo peppers, deseeded
3 chile de árbol
1 teaspoon granulated chicken bouillon
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
3 whole cloves
2 whole peppercorns
2 cups shredded chicken
¾ cups crumbled queso fresco
12 medium corn tortillas
⅓ cup canola oil, for cooking
Freshly ground black pepper, to taste
Toppings:
Shredded lettuce, for garnish
Julienned yellow onions, for garnish
Crumbled queso fresco, for garnish
Sour cream, for garnish
Directions:
Bring a large pot of salted water to a boil. Add potatoes and cook until soft, about 10 minutes. Then drain and set aside.
Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Add onions and garlic and cook until softened and fragrant, about 5 minutes.
Then add in the dried peppers and cook for 1 to 2 minutes, until toasted and fragrant. Add ½ cup water and cover. Let sit over low heat for 5 to 10 minutes until peppers are softened.
Transfer the contents of the skillet to a blender with chicken bouillon, oregano, salt, cloves and peppercorns. Blend until completely smooth, scraping down the sides of the blender as needed.
Heat a medium pot with 1 tablespoon of oil over medium heat. Add cooked potatoes, shredded chicken and 2 tablespoons of red sauce. Lightly season with salt and pepper and cook until warmed through, tossing occasionally. Set aside.
Heat a large nonstick pan over medium heat. Add in remaining red sauce and ½ cup water. Stir to combine; taste and add seasoning as needed. Let simmer over low heat while you make your enchiladas.
Heat another nonstick skillet over medium heat with 2 tablespoons of oil.
Working one at a time, dip tortillas into the red sauce, making sure to coat both sides. Immediately place the soaked tortilla in hot oil and fry on both sides until lightly charred, about 2 to 3 minutes.
Fill the cooked tortillas with the chicken mixture and about 1 tablespoon of crumbled queso fresco. Roll them up and repeat with remaining tortillas.
Add cooked enchiladas to a plate and garnish with more red sauce, queso fresco, shredded lettuce, onions, and sour cream.
Serve and enjoy!
