Red Enchiladas

Name: Red Enchiladas (Enchiladas Rojas)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 guajillo peppers, sliced open, seeded, and veins removed; 4 ancho peppers, sliced open, seeded, and veins removed; 2 cloves garlic, chopped; ½ cup (120 ml) water; ¼ teaspoon dried Mexican oregano; Salt and pepper, to taste; Salt and pepper, to taste; About 5 tablespoons (75 ml) vegetable oil, divided; 12 corn tortillas; ¼ cup (30 g) crumbled queso fresco; ¼ cup (30 g) finely chopped white onion; 1 cup (60 g) finely shredded lettuce or green cabbage (optional); 1 cup (60 g) finely shredded lettuce or green cabbage (optional); 4 radishes, thinly sliced (optional); Fried carrots and potatoes (see Notas) (optional); Fried carrots and potatoes (see Notas) (optional)

Enchiladas Rojas

Preparation info

Yield:
4
servings

Difficulty
Easy
Ready in
35 min

Appears in

The Mexican Home Kitchen

By Mely Martínez

Published 2020

About

This is one of those dishes that is cooked differently in every home. Each cook has their own recipe, and this is my version based on my mom’s way of cooking them. In my hometown of Tampico, it is typical to have enchiladas for breakfast or brunch.

Ingredients

4 guajillo peppers, sliced open, seeded, and veins removed
4 ancho peppers, sliced open, seeded, and veins removed
2 cloves

Americas
Mexico
Tampico
Breakfast
Brunch
Vegetarian

Method

Preheat a comal or large skillet over medium-high heat, then place the guajillo and ancho peppers open wide in the pan and slightly roast them for