If you have Mexican friends or married into a Mexican family you know that to us pretty much all of life’s events give us cause for a celebration. Parties for everything, food is an absolute must, singing and dancing and party until the sun comes up (literally). So of course this very important day cannot be without some mouthwatering, typical and traditional dishes. This year we started our celebration early so I could share this with you. I made chicken enchiladas rojas (red) served with Mexican rice and refried beans, for dessert I served empanadas de calabaza or Pumpkin empanadas (turnovers). To keep this post relatively short I am sharing my recipe for authentic enchildas rojas. I will later post my yummy recipe for Mexican rice and the empanadas. The beans you can already find in my archive here. Also coming later is enchiladas made with substitute ingredients for the sauce.
for enchilada sauce
3 garlic cloves
1 medium onion
3-4 hot chilies( chile de arbol)
1 chile guajillo
1 large tomato with skin removed
1 tsp of salt,cumin seed
1/2 tsp black pepper
12 corn tortillas
2 boiled and shredded chicken breast
1/2 cup or 125 ml vegetable oil
Garnishes: sour cream, cheese (like Chihuahua or queso fresco), avocado slices, shredded lettuce, sliced or diced radishes
3. Before serving drizzle some of the extra sauce over the enchiladas, top with the cheese and any additional garnishes you desire. Serve with rice and beans on the side for a complete and very filling meal. Buen Provecho!!
- 3 garlic cloves
- 1 medium onion
- 3-4 dried chile de arbol
- 1 chile guajillo
- 1 large tomato
- 1 tsp of salt
- 1 tsp of cumin seed, optional
- ½ tsp ground black pepper
- 12 corn tortillas
- 2 boiled and shredded chicken breast
- ½ cup or 125 ml vegetable oil (for frying)
- sour cream
- Mexican cheese (like Chihuahua or queso fresco)
- avocado slices/cubed, optional
- shredded lettuce. optional
- sliced or diced radishes, optional
- Cook the chicken,slice,dice and shred the garnishes and have all this ready to use. (The avocado will start to brown so you can either do this right before you serve it or rub with a little lemon to prevent the browning.) Next we need to make the sauce: I like to char the onion and garlic on a pan but you can place them with the chiles in to boil if desired. Place the chiles and tomato in a pot with enough water to cover, allow to simmer until they are completely soft. Once the peppers are soft and the tomatoes skin begins to peel off, gently scoop out the tomato and set aside. Place the chiles in a blender with the onion, garlic, tomato, salt, pepper and cumin seeds. Remove the skin from the tomato and add it to the blender with a ladle full of the boiling liquid. Blend until you have a smooth sauce.Taste and adjust salt if needed.
- Add a splash of oil to a pot or deep pan and once it is hot add the enchilada sauce. Fry the sauce and keep under it warm over low heat. In a separate frying pan to add the half cup of vegetable oil and heat it under medium low heat. You’ll also need thongs, a plate with paper towels and a spare plate or cutting board to roll and prepare the enchiladas. First take one tortilla, dip it into the hot oil and cook on each side for 2 minutes each. Next place on the paper towel lined plate to shake off some of the extra oil. Then dip the tortilla into the enchilada sauce. Don’t worry if you feel there isn’t enough sauce on the tortilla we’ll add more at the end. Next place the dipped tortilla on a serving plate and add a bit of chicken in the center of the tortilla then roll it up. Repeat the same process until you are finished dipping and rolling the enchiladas. Before serving drizzle some of the extra sauce over the enchiladas, top with the cheese and any additional garnishes you desire. Serve with rice and beans on the side for a complete and very filling meal. Buen Provecho!!