Enchiladas rojas are corn tortillas filled with savoury ingredients and drenched in a rich, spicy red chilli sauce. They are typically dipped in sauce, filled, folded, and topped with cheese and fresh garnish.
The essential secret to an authentic enchilada is softening the tortilla in oil before dipping it into the sauce to prevent the corn from tearing.
Crafting the Red Sauce
Blend guajillo chillies, softened in hot water for 10 minutes, with garlic, aromatic cloves, peppercorns, and oregano. This traditional adobo creates a thick, earthy profile that clings to the tortilla rather than running off the plate.
Choosing Your Filling
For a creamy version, combine diced carrots and potatoes with ricotta salatta and sour cream. Alternatively, poach chicken breasts in stock and shred them with two forks for a hearty family-style meal, or use cottage cheese for a lighter, protein-rich alternative.
The Folding Technique
Heat tortillas in oil for 30 seconds per side until they are pliable but not crispy. Dip the tortilla in the red salsa and fold it in half; rolling the tortilla instead transforms the dish into an entomajada.
The Role of Nixtamalization
When we stone-grind our corn fresh each day rather than using instant masa harina, the tortillas possess a superior structural integrity. This nixtamalization process ensures the corn absorbs the bold red sauce without disintegrating into a paste during assembly.
Where to find authentic tortillas in Australia
Authentic nixtamal tortillas are rarely found in mainstream supermarkets like Coles or Woolworths. You can find our fresh range at our store, online, or through our network of selected independent grocers across Australia.
