There is nothing more wonderful then these enchiladas.. Corn tortillas dipped in a savory spicy sauce and fried
There’s nothing about these lusciously rich enchiladas that isn’t wonderful. Or luscious. Or rich. Or wonderful. But before you make them, I need to make sure you understand one thing:
You must fry them and not bake!
Let me repeat that in case you didn’t grasp it the first time.
FRY NOT BAKE
Now, let me explain this directive. The frying is necessary, because the frying tortilla in oil just gives them that extra special flavor that just plain ol baking wont do.
So if you are looking for a healthy meal … well you might want to skip.. but then you would be missing out on these fabulous tasty enchiladas!
Ignore me. Just ignore me.
And enjoy these enchiladas, my friends!
Recipe as follows:
- 4 Guajillo Peppers, seeds removed.
- 4 Ancho Peppers , seeds removed.
- 2 garlic cloves chopped
- 1/4 teaspoon Oregano, Mexican is preferred
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups of shredded beef, pork or chicken (Optional)
- 1 1/2 cup of fresh cheese crumble ( I used Queso Fresco)
- 1/2 cup of white onion finely chopped
- 1/3 cup of corn oil
- Shredded lettuce or cabbage for garnish
- Sliced Tomatoes for garnish
- Sour Cream
- Pickled Jalapenos
- Slightly roast the peppers on a griddle about 30 seconds on each side. Once roasted place peppers in small saucepan with enough water to cover. Boil about 15 minutes or until peppers are soft. Remove from heat and let stand another 10-20 minutes.
- After peppers have rested blend with garlic salt and pepper, until a smooth puree adding a bit of water if needed.
- Add about 2 tablespoons of corn oil to a skillet over medium heat. In separate skillet heat the pepper sauce over low heat.
- Dip tortilla is sauce and then lightly fry in oil. Maybe 10 seconds each side on tortilla. If using meat this is when you would want to fill your tortillas or you can fill with cheese and onion.
- Transfer to a plate and top with all your fixins! Serve immediately.