Mexican red enchiladas, is the recipe that I want to shared with all of you, its a very easy frugal mexican dish.
These red enchiladas can be filled with whatever you want, from shredded chicken, from shredded meat.
but on this occasion I made them stuffed with nopalitos with corn, they are a delight very simple to make and very frugal, and the best of all is that you will have leftover.
I feed my family of 6 with this recipe and always got leftovers.
HERE IS THE RECIPE.
Mexican red enchiladas
- 4 tomatoes
- 1/2 medium onion
- 2 cloves garlic
- 3 Guajillo peppers
- 2 tsp chicken bouillon
- 1 tbsp oil
- 1 medium onion cut in slices
- 1 miced garlic
- 1 tsp dried oregano
- 1 jar nopales (cactus)
- 1 can corn drained.
- corn tortillas
- sour cream (optional)
LET'S MAKE THE SAUCE
Remove the tail from the Guajillo peppers , remove the seeds, add them to a pan along with the 4 halved tomatoes, the onion sliced the two garlic and 3 tbsp oil and fry for 3-5 minutes on medium heat.
Once you see that the skin from the tomatoes is peeling off the sauce is ready to add 1 cup of water and 2 tsp of chicken bouillon mix and cook for 2-3 minutes more.(you can omit this just adding a cup of chicken broth)
Add everything to the blender and blend very well.
In the same pan we add 1 tablespoon of oil , add what we blended by passing it through a strainer and cook it for a couple of minutes, low medium heat for around 5 minutes.
LET'S MAKE THE FILLING
In a bigger pan add 1 tbsp of oil.Add the onion, minced garlic,and cook for a few minutes.
after 3 minutes or so, drain the nopales and the can of corn and add it to the pan together with the oregano salt and pepper to taste.
cook for around 5 minutes or so on low medium. done,
warm some corn tortillas adding them a little bit of oil if you like, cook them both sides,
grab 1 warm corn tortilla and add some of the filling and roll it like a taco. put 3 or so together and add on top some of the sauce some sour cream if you like and you are done.
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