Enchiladas Rojas

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.



Let's start first with the enchilada 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.



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.



Remove saucepan from stove and let them cool for another 10-15 minutes. The pepper skins should look soft.



After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add ½ 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.



Preheat your oven to 350 degrees, just to keep the red enchiladas warm while you finish assembling them. Add the 2 tablespoons of vegetable oil in a large skillet over medium heat. Add oil little by little as needed. To much oil will get a soggy tortilla.



Dip the tortilla into the enchilada sauce to lightly coat each side.

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