Enchiladas Rojas De Queso Recipes

ENCHILADAS ROJAS DE QUESO

Steps:

• Prepare the chiopotle sauce recipe as directed. (See page 191 in the cookbook or the Red Chipotle Sauce recipe on my site.)
• If the sauce was prepared ahead of time, then place it in a saucepan over medium heat. When the sauce is heated through, reduce the heat to low, cover and keep warm until ready to use.
• Place the shredded queso asadero (or Monterrey Jack) in a small bowl. Also, place the crumbled queso fresco in a separate small bowl. Set aside until ready to use.
• Pour vegetable oil to a depth of 1/2 inch (12 mm) in a heavy skillet over medium-high heat. Heat to a low frying temperature of about 300 degrees F (150 degrees C).
• Place each tortilla in the oil and fry for a few seconds, just long enough to soften the tortilla, NOT to create fried crispy tortillas. The corn tortillas will be soft.
• Place 1/4 cup (30 grams) queso asadero topped with 2 tablespoons chipotle sauce on the lower third of a softened tortilla.
• Roll each filled tortilla and place it (seam-side down) either on an individual plate, 3 enchiladas per serving, or in an ovenproof baking dish large enough to accomodate all the enchiladas in a single layer.
• After the enchiladas are placed in the oven-safe plate, or baking dish, pour the remainder of the chipotle sauce over the top of the enchiladas, being careful to fully cover the edges. Place the enchiladas under the broiler just long enough to melt the cheese, maybe 2 or 3 minutes.
• Sprinkle queso fresco over the top of the Enchiladas Rojas De Queso as a garnish. Serve hot.

ENCHILADAS ROJAS

Steps:

• Toast chiles in a dry medium skillet over medium-high until fragrant and blistered, 1 to 2 minutes a side. Wipe skillet clean. Remove and discard chile stems and seeds; transfer chiles to a bowl. Cover with 3 cups hot water and let soak 15 minutes. Remove chiles, reserving liquid.
• Blend chiles, cinnamon, clove, oregano, thyme, peppercorns, sesame seeds, peanuts, onion, and 1 1/2 cups reserved liquid until smooth. Heat 2 tablespoons oil in skillet over medium-high. Add sauce and cook, stirring constantly, until thickened, 5 minutes. Add 1 cup reserved liquid; bring to a boil. Season with salt; keep warm.
• Heat 1 tablespoon oil in another skillet over medium. Gently fry tortillas one at a time, using 1 tablespoon oil for every 3 tortillas, until pliable, about 30 seconds a side. Remove each with tongs, letting oil drip back into skillet, and dip into sauce, turning to fully coat. Transfer to a plate.
• Place a heaping 1/4 cup carnitas in center of a tortilla. Roll tightly and place, seam-side down, in a 9-by-13-inch baking dish. Repeat with remaining tortillas, arranging them in dish in 2 rows. Pour remaining sauce over enchiladas. Top with queso fresco, onion, jalapeno, and cilantro; serve.

AUTHENTIC ENCHILADAS ROJAS

Steps:

• Remove all seeds and stem from the peppers then rinse under cold water to remove any dust.
• In a medium pot, add the chiles, onions and garlic clove. Add enough water to cover the chiles.
• Cover and cook on medium heat for about 20 minutes or until very soft and pliable. Rest chiles in the water for another 10 to 15 minutes to cool off and finish hydrating the chiles.
• Transfer chiles to a blender or food processor and add 2 cups broth. Puree for about 1 minute. Note: you can do this in two different batches if the blender isn't big enough for all the ingredients at once.
• Strain the pureed chiles to remove the remaining seeds and skins (tip: push the chile mix with a spoon to get the most out of them).
• In a large saucepan, heat the 1 tablespoon of oil. Add the pureed chiles and tomato sauce. Cook, stirring often for about 10 minutes. Season with salt and pepper according to taste.
• Add about ¼ cup of oil to a small or medium skillet. Heat on medium-high heat. When the oil is very hot (but not smoky), add one tortilla at the time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried (See notes section)
• As you fry each tortilla, drain any excess oil by tapping it into the pan then place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary.
• To assemble the enchiladas rojas, dip each tortilla into the warm sauce and place on the serving plates.
• Fill with your favorite filling. In this case we're using crumbled queso fresco but you can use shredded chicken, beef, beans or your favorite cooked vegetables.
• Either fold the tortilla like a taco or roll them as pictured below. I like to add a little more sauce on top for extra flavor.
• Sprinkle with queso fresco and other toppings you choose. I like to squeeze some lime juice to balance all of the flavors.
• Buen provecho!

SPICY ENCHILADAS VERDES DE QUESO

Steps:

• Place jalapeno peppers, tomatillos, yellow onion, garlic, and cumin in a blender; pour in enough water to cover the vegetables. Blend until liquified, about 1 minute.
• Heat 1/3 cup vegetable oil in a skillet over medium-high heat just until oil has begun to warm, about 30 seconds; pour the blended jalapeno mixture into the oil. Stir in chicken bouillon cubes and cilantro. Reduce heat to medium and cook sauce for 30 minutes, stirring occasionally. Remove green sauce from heat and allow to stand while you complete remaining steps.
• Heat 1 cup vegetable oil in a skillet over medium heat. Using a tongs, place each tortilla into the hot oil and fry for a few seconds on each side. Tortillas will be pliable; do not overcook.
• Immerse the fried tortilla into the green sauce to coat; place tortilla on a serving plate. Sprinkle tortilla with about 2 teaspoons shredded queso fresco cheese and roll into a thin enchilada. It's easiest if one person is frying tortillas while another person dips in sauce, fills with cheese, and rolls the tortillas.
• Place enchiladas onto serving plates; spoon with remaining green sauce and sprinkle with remaining queso fresco cheese. Spread shredded lettuce over the enchiladas and sprinkle with chopped red onion. Top servings with a tablespoon of sour cream.