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Sunday 16 August 2026 02:11:00 GMT

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Enchiladas Rojas Ingredients For the red sauce: 4 guajillo chiles, seeded and deveined 4 ancho chiles, seeded and deveined 2 garlic cloves Small piece of white onion 1/2 cup water 1/4 tsp dried Mexican oregano Salt and pepper, to taste For the enchiladas: Avocado oil, for frying 12 corn tortillas 1 1/2 cups crumbled queso fresco For serving: Mexican crema Queso fresco Fresh cilantro Instructions 1.Heat a large skillet or comal over medium high heat. Toast the guajillo and ancho chiles for about 30–40 seconds, being careful not to burn them. 2.Transfer the toasted chiles to a saucepan, cover with water and simmer over medium heat for about 10 minutes, or until softened. 3. Remove from the heat and allow them to cool slightly. 4.Drain the chiles and add them to a blender with the garlic, onion, oregano, 1/2 cup water, salt and pepper to taste. Blend until completely smooth. 5.Strain the sauce into a bowl 6.Warm the corn tortillas in a dry skillet for a few seconds on each side. This makes them more pliable and helps prevent them from ripping when frying and coating them in the sauce. 7.Heat a thin layer of avocado oil in a skillet over medium heat. Working one at a time, fry each tortilla for about 15–20 seconds per side. 8.Remove the tortilla from the oil and let any excess oil drip off. Coat both sides with the red sauce. I used a cooking brush since the tortilla was hot, but you can also use a spoon. 9.Carefully return the coated tortilla to the skillet and fry again for 15–20 seconds per side. Be careful during this step! the sauce can cause the hot oil to splatter. 10.Add queso fresco toward one edge of each tortilla, roll tightly and transfer to your serving plate. Repeat with the remaining tortillas. 11.Finish with Mexican crema, more crumbled queso fresco and fresh cilantro. Serve immediately and enjoy! :) #recipesoftiktok

Enchiladas Rojas Ingredients For the red sauce: 4 guajillo chiles, seeded and deveined 4 ancho chiles, seeded and deveined 2 garlic cloves Small piece of white onion 1/2 cup water 1/4 tsp dried Mexican oregano Salt and pepper, to taste For the enchiladas: Avocado oil, for frying 12 corn tortillas 1 1/2 cups crumbled queso fresco For serving: Mexican crema Queso fresco Fresh cilantro Instructions 1.Heat a large skillet or comal over medium high heat. Toast the guajillo and ancho chiles for about 30–40 seconds, being careful not to burn them. 2.Transfer the toasted chiles to a saucepan, cover with water and simmer over medium heat for about 10 minutes, or until softened. 3. Remove from the heat and allow them to cool slightly. 4.Drain the chiles and add them to a blender with the garlic, onion, oregano, 1/2 cup water, salt and pepper to taste. Blend until completely smooth. 5.Strain the sauce into a bowl 6.Warm the corn tortillas in a dry skillet for a few seconds on each side. This makes them more pliable and helps prevent them from ripping when frying and coating them in the sauce. 7.Heat a thin layer of avocado oil in a skillet over medium heat. Working one at a time, fry each tortilla for about 15–20 seconds per side. 8.Remove the tortilla from the oil and let any excess oil drip off. Coat both sides with the red sauce. I used a cooking brush since the tortilla was hot, but you can also use a spoon. 9.Carefully return the coated tortilla to the skillet and fry again for 15–20 seconds per side. Be careful during this step! the sauce can cause the hot oil to splatter. 10.Add queso fresco toward one edge of each tortilla, roll tightly and transfer to your serving plate. Repeat with the remaining tortillas. 11.Finish with Mexican crema, more crumbled queso fresco and fresh cilantro. Serve immediately and enjoy! :) #recipesoftiktok

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