Enchiladas rojas is one of those dishes that are cooked differently in every home. Each cook has his/her own recipe, so this is my own version based on my mom’s way of cooking them. In my hometown it is common to have enchiladas for breakfast or brunch and served with a semi-dried salted meat known as “Cecina”. They are topped with crumbled fresh cheese and chopped white onion.
|This plate served family style has a variety of enchiladas using green, red, tomato, mole, bean, pipian and cream salsas. Served at the restaurant "El Huasteco", in my hometown Tampico, Tamps.|