Enchiladas Rojas

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Enchiladas Rojas

Cheese Stuffed Tortillas in Dried Chilli Red Salsa

These delicious enchiladas are filled with a creamy, savoury cheese filling & drenched in a rich, spicy red sauce. Topped with cheese & crispy shredded lettuce they’re a perfect blend of comfort & freshness.

SPICINESS

SERVES

4 with 3 enchiladas

COOKING TIME

1hr 30min

Ingredients

  • 12 La Tortillería corn tortillas
  • 2 potatoes
  • 2 carrots
  • 1/2 lettuce
  • 8 guajillo chillies
  • 400 g ricotta salatta
  • 200 g ricotta
  • 1 onion
  • 300 ml sour cream
  • 100 ml thickened cream
  • 4 garlic cloves
  • 1 whole spice
  • 2 aromatic cloves
  • 5 peppercorns
  • 1 tsp oregano
  • 1 tin pickle chillies small
  • Salt to taste
  • Oil

Cooking Instructions

  1. Wash all the vegetables.
  2. Peel the potatoes & carrots, then dice them. Slice the lettuce very thinly.
  3. Place the diced carrots & potatoes in a pot with water, add one teaspoon of salt & cook for 10 minutes. Drain the water & set them aside.
  4. Clean the guajillo chillies, remove the seeds & place them in a bowl. Add hot water & let them soften for 10 minutes.
  5. In a medium bowl, combine the Mexican crema & sour cream. Add a pinch of salt & whisk the mixture until it is smooth & well blended.
  6. To make the adobo, place the guajillo chillies in a blender with 2 garlic cloves, whole spices, aromatic cloves, 5 peppercorns, a teaspoon of oregano, a teaspoon of salt & 300ml of water. Blend until thick & strain it.
  7. In a bowl, mix 100g of ricotta salata & 100g of regular ricotta cheese, both shredded, with half an onion finely diced.
  8. In a pan, heat 100ml of oil over medium-high heat. Add the potatoes & carrots, once they start to caramelise, add 2 spoons of the adobo. Stir for 5-10 minutes until ready.
  9. To cook the tortillas, add a bit of oil to a pan & heat it over medium-low heat. Dip each tortilla in the adobo, then cook in the pan for about 5 seconds on each side. After cooking, place some of the cheese filling on each tortilla & fold it into a rolled taco. Repeat with the remaining tortillas.
  10. Place the enchiladas on a plate, add sliced lettuce on top & spoon a bit of salsa over the lettuce. Garnish with extra ricotta salata. On the side of the plate, place the potatoes & carrots with 1 or 2 pickles.

¡Buen provecho!

 

 

 

 

 

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