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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.
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
1 tsp cumin seed
1/2 tsp Black Pepper
12 Corn Tortillas
2 boiled and shredded chicken breast
1/2 cup vegetable oil
Garnishes: sour cream,bland cheese (feta or Edam),avocado slices,shredded lettuce,sliced or diced radishes
(Step-by-Step pictures on my blog)
1. Cook the chicken ,slice,dice and shred the garnishes and have all this ready to use. Tip* 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 sliced the onion and garlic and put it on a pan to fry it a bit, only add a little bit of oil to prevent it from burning. After about 5 minutes you can remove them and set aside. In a pot add a couple of cups of water and bring to a boil next add the peppers and leave them for about 10 minutes until they are soft. Drain and add them to a blender, add the onion,garlic,tomato, salt,pepper and cumin, and blend until you have a smooth sauce.
2. Next you'll need a frying pan and add the vegetable oil warm under medium low heat. In a pot or deep pan add the enchilada sauce, keep under 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 oil and cook on each side for 2 minutes each. Next dry off some of the extra oil, then dip and cover completely on both sides with the sauce. Don't worry if you feel there isn't enough sauce on the tortilla we'll add more at the end.Next we add the stuffing, the chicken, in the center of the tortilla put some of the shredded chicken then roll up. Set aside until your done with your batch.
3. Once you are done rolling up the enchiladas you can add more sauce on top, then start topping with the garnishes. Serve with rice and beans on the side for a complete and very filling meal!! Buen Provecho!!
Mommacassy says:
OMG! I made these & they are delicious. And I am not a very experienced cook and even I could do it. My husband was so impressed. I can't wait to make them for a party. Awesome!!
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