Enchiladas Mexicanas is one of the most common main courses to cook in a Mexican household. Although each cook has their twist to every recipe, the originality is tasted in every bite. Presented with a coat of chile rojo, enchiladas are exactly what your next fiesta needs. This recipe is simple and easy to master. Hand crafting from scratch to finish, Ole Rico’s chile ensures that each wrapped tortilla is bursting with authentic Mexican-style flavor, ready to be enjoyed around the table with friends and family.
Remove the seeds from the chile guajillo and chile ancho, unveil them. Rinse the chiles with warm water. Boil the chiles in water for 15-20 minutes or until they are bland and soft.
Meanwhile, peel three cloves of garlic and place them inside the blender.
Note: *Don’t add salt. The cheese carries the salt*
When ready, place the chiles inside the blender. Add water (you can use the same water you used to boil the chiles) and blend until the density of the salsa is soft.
Place the blended chile mole in a container of your choosing. It’s ready for some enchiladas!
Peel and cut 2 or 3 carrots into small pieces. Place the carrots into a pot of boiling water for approximately 15 minutes.
Peel and cut one potato into small pieces. Place inside the boiling pot along with the carrots. Leave for 10 minutes. Drain the potatoes and carrots and put it to the side.
Grab ¼ of an onion and cut it into small pieces. Scratch queso fresco into a bowl and mix with the onion.
Grab a flat pan and fill it with a good amount of oil of your choosing. Let it heat for a little while.
Submerge the tortillas - one by one - in the salsa and make sure to cover both sides.
Place the tortilla in salsa on the flat pan and fry both sides. (This only lasts a couple of seconds). Add more oil to the pan as you see needed. Continue this process of frying the tortillas until you finish with all of them.
Optional: Place the plate containing the enchiladas in a preheated oven to keep them warm while you finish frying the rest of the tortillas.
To serve the enchiladas, first place your cheese mixed with onion in the center of the tortilla and then fold or roll it as shown in the photo above. Proceed with every tortilla and until you finish. Once done, sprinkle some queso fresco on top.
With the leftover salsa, place the potatoes and carrots in it and fry them. Once they are done, grab the plate with your enchiladas and place an amount of your choosing on top of them. Enjoy!
I was born and raised in South Texas and miss the food terribly!! EVERYTHING is different in Virginia!
I ordered guajillo, ancho and arbol dried chili peppers and made my own chili powder…..I will NEVER buy chili powder again!! So fresh and tasty!
I will be ordering chili peppers from Ole Rico from now on!!
Thank you!!
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