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Red enchiladas Sauce Recipe/Receta de Enchiladas Rojas

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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.

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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.

Now, Enchiladas rojas can be made using many different types of peppers, with spices or without spices. In México there are a handful of dishes known as ‘enchiladas rojas’, like the famous ones from Zacatecas using only Ancho Pepper. My favorite are the ‘enchiladas placeras’ sold at the plaza in Morelia, Michoacán, with a side dish of cubed carrots and potatoes. There’s also the spicier version of Enchiladas rojas from the Huasteca region of San Luis Potosí, using dried árbol peppers. After asking several cooks about their preferences on peppers for the sauce, most of them use a combination of Ancho and Guajillo Peppers. Some just fold the tortillas in half and others roll them up using shredded cooked chicken as a filling.

Recipe for 12 enchiladas


  • 4 Guajillo Peppers, seeds removed.
  • 4 Ancho Peppers , seeds removed.
  • 2 garlic cloves chopped
  • 1/4 teaspoon Oregano, Mexican 
  • Salt and pepper to taste
  • 12 corn tortillas
  • 2 cups of shredded beef, pork or chicken (Optional)
  • 1 1/2 cup of fresh cheese crumble
  • 1/2 cup of white onion finely chopped
  • 1/3 cup of vegetable oil

Optional Garnishes:

  • 2 cups of Pre-cooked diced potatoes  and 2 cups of Pre-cook diced carrots.
  •   Finely Shredded Lettuce or Cabbage and radishes



NOTES:
*This is my mother’s recipe. You can play around with the amount of peppers, using more Ancho Peppers than Guajillo or even making the sauce using just one of the peppers in the recipe until you find the taste that you and your family enjoy better.
*My mom first dips the tortilla into the salsa and then fries them. It gets a little messy but the final result is worth the cleaning afterwards.
* Crumbled Fresh cheese is one of the traditional fillings.
*  The Sauce can be made one of two days ahead and also freezes well up to 2 month.

DIRECTIONS:
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1. Lets start first with the sauce. Slightly roast the peppers in a hot griddle, pressing them flat with the help of a spatula. Make sure NOT to burn them. This step takes a few seconds on each side of the peppers.
2. Once roasted, place them in a saucepan with water and turn the heat to medium and simmer for about 15 minutes or when they look soft. 
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3. Remove saucepan from stove and let them cool for another 10-15 minutes. The pepper skins should look soft.
4. After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add 1/2 cup of clean water and blend until you have a smooth sauce. If necessary, strain the sauce into a large bowl using a fine strainer. Season with the oregano, salt and pepper, and set aside.
5. Pre-heat your oven to 350 degrees to keep the enchiladas warm while you finish assembling them.  Add the 2 tablespoons of vegetable oil in a large skillet at medium heat. Add oil little by little as needed. To much oil will get a soggy tortilla.
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6. Dip the tortilla into the sauce to lightly coat each side.
7. Place it in the Frying Comal-pan or skillet and briefly fry a few seconds on both sides. Add more vegetable oil to the skillet as needed.  Place fried tortillas in a dish while you make the rest of the tortillas to keep warm in the oven.
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8 . To assemble the enchiladas, first place the filling in the center of the tortilla and fold it. Sometimes I place a meat filling into the center of the tortilla and then roll it, like in the pictures above.
9. Sprinkle the enchiladas with the cheese and onion. Add the garnish of your choice and enjoy!
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10. If you decide to add the potatoes and carrots as garnish: Peel potatoes and carrots, cut in cubes and boil until almost tender but still firm. Then drain and cool.
11. Use the same frying pan where you fried the enchiladas to lightly fry the potatoes, adding a little more oil. The potatoes and carrots will be coated with some of the sauce sticking to the frying pan. Season with salt and garnish with cheese.
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If you enjoy this recipe please leave us a comment.

Provecho
Mely


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53 comments:

  1. Amigaaaaaaaa esas son deliciosas, me encanta, gracias por regalarnos tu receta, besitos lindo fin de semana.

    ReplyDelete
  2. I used to think enchiladas had quite a large amount of sauce:) you know like a lasagne

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  3. I could sure eat a plate of these for breakfast... or anytime. Delicious!

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  4. I had been looking for this recipe!! They are my favorite enchilladas! Thank you,

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  5. Hola Sra mely, que rica es su receta,,oiga dice que el restaurant "el huasteco" ,por donde esta ese,,yo vivo en tampico ,escasas 3 cuadras del centro..a la brevedad haré esas enchiladas,son muy sabrosas..saludos Sra mely =)

    ReplyDelete
    Replies
    1. Hola Yolanda,

      Presiona en el enlace donde dice "EL Huasteco" denajo de la foto y te lleva a la pagina de facebook del restaurant donde viene la direccion.

      Saludos,

      Mely

      Delete
  6. Oh Mely! I wish I was at your house tonight!

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  7. Mely, con esa cecina con cebolla y chilitos, qué antojo! Mándame una orden!

    Besos

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    Replies
    1. Hola Nora, Me creeras que he comido enchiladas 3 dias seguidos, me encantan.

      Besos,

      Mely

      Delete
  8. Mely que delicia, casi las puedo oler mil gracias por compartirnos la receta de tú mamy besitos linda semana.

    ReplyDelete
  9. Gracias por compartir esta maravillosa receta querida Mely,
    todo se ve delicioso, debería animarme a hacerlas como tengo todo el necesario.

    Un abrazo!
    Tlaz

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  10. Gracias por la receta...anoche hice una dozena y casi me las acabo yo...jajaja...mi esposo tambien te agradece.

    Gracias

    Sonia Tamez

    ReplyDelete
    Replies
    1. Hola Sonia,

      Que bueno que te gustaron, asi me pasa a mi cuando las preparo, no puedo dejar de comerlas. Me encantan!

      Saludos y gracias por el comentario,

      Mely

      Delete
  11. These looks sooooooo good! I look forward to trying them using chicken.

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  12. delicioso como siempre, gracias por tan hermosas entradas y deliciosos platillos

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  13. These look delicious! I just made poblano & chihuahua enchiladas in red sauce; will be blogging it soon. I haven't tried cecina in enchiladas but since I have some sauce leftover I will have to try it!

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  14. Hola Mely

    Qué rico, gracias por compartir tan deliciosa receta!

    ReplyDelete
  15. Me salieron deliciosas gracias por la receta

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  16. Me salieron deliciosas gracias por la receta

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  17. Que ricas enchiladas!Me encantan las echiladas con chile colorado. Mi Ama tambien las hace con lechuga y pepino con limon.

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  18. Me interesa mucho el sarten u olla que utilizas en varias recetas. Donde podria conseguir una parecida?

    ReplyDelete
    Replies
    1. Hola Elena Fuentes,

      Buscalo online como Comal de Pozo. Y dependiendo donde vivas lo venden el los mercados de pulgas de areas donde tienen una gran cantidad de Poblacion Latina.

      Delete
  19. Your recipe is the closest to my grandmothers I've found on the internet! I'm glad someone else still makes there sauce with real chiles and not just chilli powder! My family does all guajillo peppers and cumin instead of Mexican Oregono. This way is so much easier than the other ways I've seen, and so much more flavorful! Glad you posted it! I'll be sure to check out some of your other recipes too!

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    Replies
    1. I hope you make them and come back to let me know if they resembles the enchiladas made by your grandma.

      Happy cooking!

      Delete
  20. I got all the directions and ungrediants. But the one thing I can't find that I feel is very important is how long do you cook them in the oven

    ReplyDelete
    Replies
    1. Hello,
      As Step 5 indicates, you place the enchiladas in the oven while you are finishing cooking all of them and to keep them warm. But as soon as you are done assembly your enchiladas, they are ready to eat.

      Enjoy!

      Delete
  21. Hi,
    I'm a beginner cook and I wanted to verify that you are roasting *fresh* peppers and not dried peppers? Your picture looks like it might be dried peppers but I've never worked with either! :)
    Thank You,
    Jessica

    ReplyDelete
  22. Hello Jessica,
    Yes those are dried peppers. To work with dried peppers, first clean them using a wet pepper towel. Then make and incision or slit using a knife to open flat. Remove seeds and any veins. Proceed according to recipe above. The roasting step is a quick one. It takes.

    Please contact me if you have any further questions.

    Mely

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  23. I like your blog, I make enchiladas often but have not made my own sauce. But now I will. I am thinking I might just make several pints at a time, Can them for use later, would save some time when making the enchiladas. Thanks for the recipes. Bill

    ReplyDelete
    Replies
    1. Hello Chile Farmer,

      Canning is a great idea. I usually freeze the sauce for later use. But would love to can it as well.
      Thanks for the tip.

      Mely

      Delete
  24. Cannot wait to try these...The recipe is very similar to my mom's, which I failed to learn before she passed away. We stuff them with queso anejo and avocados. Thanks for sharing this!

    ReplyDelete
  25. My family absolutely enjoyed this... They were raving over the sauce! Thank you.

    ReplyDelete
  26. Hi, just wondering if this sauce is spicy? I love enchiladas and want to introduce it to my in-laws who can't eat very spicy and also to my boys who are young (4 1/2 yrs, 3 yrs and 16 months). Thanks for your help in advance!!

    ReplyDelete
    Replies
    1. Hello, Infinitereveries,

      The sauce is not spicy, most guajillo peppers are very mild. Make sure that the ones you buy are darker in color, since I had found some peppers similar to New Mexico Peppers in a light color, and those are spicy.

      Happy Cooking!

      Delete
    2. Thank you so much for your quick reply. I'm Chinese but grew up in Southern California in a city that's 75% Hispanic. I remember going to my friend's place for dinner and their mom's and grandma's making the BEST homemade Mexican good!! Fresh homemade tortillas are the best! Since moving to Vancouver, BC, Canada, I just can't find good Mexican food that's on par to what I grew up with...think I got spoiled! Anyways, can't wait to try your recipe as my husband and in-laws don't have much experience eating Mexican and Del Taco doesn't count. Thanks again!

      Delete
  27. Hello Mely, I was wondering if you have the recipe for tres leche cake??

    ReplyDelete
  28. Yes, I do. Sorry for not answering before. I had been really busy lately.

    ReplyDelete
  29. Thank U same recipe my Aunt from Jalisco used Thank U

    ReplyDelete
  30. These look amazing, stupid question time tho: the dried peppers are the ones that are sold bagged, kind of looking like spicy potpourri, right?

    ReplyDelete
  31. Yes, those are the ones you need. Happy cooking!

    ReplyDelete
  32. Is there an easy way to get the skins off? My family loved the flavor but not the little bits of skin from the peppers (even in the finished dish). Maybe it would be better to roast fresh peppers (if I can find them) and remove the skins and seat then? Any ideas?

    ReplyDelete
    Replies
    1. Yes, you can strain the sauce after blending the peppers.
      Regards!

      Delete
  33. Hi, just wondering what kind of cheese you are referring to. You wrote "fresh crumbled cheese" but didn't specify the type. Can I use mozzarella or marble cheddar? And can I serve the enchiladas with sour cream? Thanks again!

    ReplyDelete
    Replies
    1. Hello,

      Look for Mexican type cheese at your local market the ranchero o fresco type, if non of those are available then use shredded parmesan cheese. And yes you can use sour cream.
      Enjoy!

      Delete
  34. Hi, just wondering what kind of cheese you are referring to. You wrote "fresh crumbled cheese" but didn't specify the type. Can I use mozzarella or marble cheddar? And can I serve the enchiladas with sour cream? Thanks again!

    ReplyDelete
    Replies
    1. Hello Infinitereveries,
      Look for Mexican Cheese at your local supermarkets, like the ranchero o fresco type. Or fresh farmers cheese. And if non of those are available use grated romano o parmesano.

      Delete
  35. Do you season or marinate the chicken? Thanks! My sauce came out really well!

    ReplyDelete
    Replies
    1. Hello Danielle,

      When I used chicken as a filling for any type of enchilada the seasonings are minced onion, garlic, salt and pepper. You can use powder garlic and onion. But must of the time I fry the onion and garlic with the fresh onion and garlic, add the shredded chicken and then season with salt and pepper.

      Thank you for your comment. I hope you make enough sauce to freeze. It does freeze really well.

      Mely

      Delete
  36. Looks delicious! Do you have a recipe for Mole?

    ReplyDelete
    Replies
    1. Hello Princessananka,

      The recipe for Mole is in this link:http://bit.ly/1qM8Qh1

      Regards!

      Delete
  37. Is there a reason to not keep the seeping liquid and use it instead of the clean water? Does it have a bad flavor?

    ReplyDelete
    Replies
    1. Hello Eden,

      The liquid takes a little of a bitter flavor, although some cook don't mind and use the same water.

      Regards!

      Delete

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