Red Enchiladas
A beautiful, countryside Mexican staple. Corn tortillas folded in half, fully drenched in a thick, seasoned red sauce, and topped with stripes of cool sour cream, crisp onion strands, and fresh cilantro.
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50 min
Easy
Mexicana
3 servings
The story behind
This beautiful presentation reminds me so much of a road trip through Michoacan a few years back. We stopped at a tiny roadside stand where an older lady served these exact enchiladas on gorgeous local clay plates. They weren't rolled or overloaded with fillings; the star of the show was the thick, slow-cooked red chili sauce and the contrast of cold sour cream against crisp onions. It's an amazing option for a late afternoon meal, sharing the table with friends and enjoying it alongside a cold, crisp lager to cut through the rich flavors.
Instructions
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1Boil the tomatoes, guajillo chilies, and chile de arbol in a small pot with water until they are tender.
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2Blend the boiled ingredients with the chunk of onion, garlic clove, and a pinch of salt. Try using very little water so the sauce stays thick and velvety.
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3Heat a tablespoon of oil in a deep skillet and strain the sauce into it. Let it simmer over low heat for about 10 minutes until it darkens slightly.
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4In another pan, heat the remaining oil and fry the tortillas one by one for just a few seconds per side so they stay soft and foldable.
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5Dip each fried tortilla directly into the warm red sauce, fold it in half, and arrange them neatly on a flat plate.
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6Spoon some extra warm sauce from the pan over the top of the enchiladas to ensure they are fully coated.
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7Drizzle the sour cream across the top, scatter the thinly sliced onions, and place a fresh cilantro sprig right in the center.
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8Serve hot and dig in immediately.
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