Best 2 Enchiladas Red Chili Recipes
**Enchiladas: A Culinary Journey Through Mexico**
Enchiladas, a beloved Mexican dish, are a culinary delight that tantalize taste buds with their vibrant flavors and diverse fillings. These delectable treats consist of corn tortillas generously filled with savory ingredients, such as cheese, beans, or meat, then topped with a zesty chili sauce and melted cheese. Baked to perfection, enchiladas emerge from the oven as a symphony of textures and flavors, offering a fiesta in every bite. This article presents a collection of enchilada recipes that cater to various dietary preferences, ensuring that everyone can savor this Mexican masterpiece. From traditional red chili enchiladas to vegetarian black bean enchiladas and indulgent chicken enchiladas, these recipes offer a delightful exploration of Mexican cuisine. With step-by-step instructions and a treasure trove of culinary tips, these enchilada recipes are sure to transform your kitchen into a Mexican haven, filling your home with the enticing aromas and vibrant colors of this cherished dish.
RED MEAT CHILI ENCHILADAS
Provided by Aarón Sánchez
Categories main-dish
Time 2h20m
Yield 12 enchiladas
Number Of Ingredients 22
Steps:
- In a small skillet heat the oil over moderate heat until hot, but not smoking. Using tongs, dip the corn tortillas, 1 at a time, into the oil for 5 seconds to soften. Remove the tortillas from the oil, letting the excess oil drip off. Put them on a paper-towel lined sheet tray to absorb the oil as they cool. Once they are cool enough to handle, take 1 tortilla at a time and build the enchiladas.
- Preheat the oven to 350 degrees F.
- Put a mound of the shredded meat (about 1/4 cup), a tablespoon of Jack cheese, a tablespoon of onions, and a pinch of chopped cilantro on each tortilla and roll up to enclose.
- In a shallow 3-quart baking dish, coat the bottom with 1 cup of the chili sauce. Arrange the tortillas, seam side down, in a single layer in the dish. Pour the remaining cup of sauce over the enchiladas and cover them with the remaining Jack cheese.
- Bake the enchiladas until the cheese is melted and bubbly, about 15 to 20 minutes. Sprinkle the enchiladas with the remaining cilantro and serve with the Mexican crema and Cotija cheese.
- On a sheet tray or baking pan, arrange the onion, tomatillos, tomatoes and garlic and drizzle with olive oil. Place under a broiler and char the vegetables, about 5 to 7 minutes. Keep an eye on them; you want them charred but not burned.
- In a dry heavy bottomed skillet dry toast the chiles until soft and fragrant. Remove the chiles from the pan, discard the stem and seeds and plunge them into a bowl of hot water to soften.
- Add the soaked chiles, roasted vegetables and the chicken stock to a blender. Blend the mixture until very smooth. If the mixture is too thick you can always thin it with a little of the chili soaking water. Season with salt and pepper, to taste.
- In the same skillet you toasted the chiles, toast the spices until fragrant, 2 to 3 minutes, and then grind them in a spice grinder.
- In a bowl, mix the ground spices with the 1/4 cup extra-virgin olive oil to form a paste. Rub this paste all over the flank steak and allow it to marinate for 30 minutes. After 30 minutes, season the steak with salt and pepper, to taste.
- Preheat the oven to 350 degrees F.
- Preheat a grill or a grill pan on medium-high. Grill the flank steak, for 3 minutes on each side, to char the steak.
- Put the steak in a roasting pan, pour the chili sauce over the steak, and cover the pan with foil. Put the pan in the oven and roast for 1 hour.
- Remove the steak from the pan, shred the meat and reserve the sauce.
ENCHILADAS (RED CHILI)
Make and share this Enchiladas (Red Chili) recipe from Food.com.
Provided by Chef Janet 197014
Categories Mexican
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Fry corn tortillas in deep fat to soften.
- Immerse in chili sauce and place on a warm oven-proof plate.
- Sprinkle with grated cheese and chopped onion.
- Cover with red chili sauce and place another tortilla on top.
- Repeat the process then pour enough chili sauce over them to cover tortillas.
- Three tortillas make one serving.
- A fried egg is traditional on top of each enchilada.
Tips:
- To make the enchiladas more flavorful, use a combination of different types of chili peppers, such as ancho, guajillo, and chipotle. - If you don't have time to make the enchilada sauce from scratch, you can use a store-bought sauce. Just be sure to choose a sauce that is made with real chili peppers and not just tomato sauce. - To prevent the enchiladas from becoming soggy, be sure to fry the tortillas briefly before filling and rolling them. - If you are making the enchiladas ahead of time, be sure to wrap them tightly in plastic wrap and store them in the refrigerator for up to 3 days. When you are ready to serve, simply reheat them in the oven or microwave.Conclusion:
Enchiladas are a delicious and versatile dish that can be made with a variety of ingredients. With so many different recipes to choose from, there is sure to be an enchilada recipe that everyone will enjoy. So next time you are looking for a quick and easy meal, give enchiladas a try!
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