Enchiladas Rojas
Mexico
Published method, 20 steps.
Ingredients
- 6 dried ancho chilies
- 1–2 cups boiling water
- 6 tomatoes, peeled, seeded and coarsely-chopped OR 2 cups canned Roma tomatoes, drained and chopped
- ½ cup diced onions
- 1 tsp finely-chopped garlic
- ½ tsp epazote, crumbled
- Sugar
- Salt
- ¼ tsp freshly-ground black pepper
- 5 Tbsp olive oil
- 2 eggs
- 1 cup cream or half-and-half
- 6 chorizo sausages, skinned and chopped OR ¾ lb spiced pork, chicken or turkey sausage, skinned and chopped
- 1 cup crumbled queso blanco OR freshly-grated Parmesan cheese
- 12 tortillas
- ½ cup chopped green onions
Lizt-53 · CC BY-SA 4.0