Authentic Mexican Red Enchiladas / Anahid Trejo

Welcome viewers and introduce the dish: authentic red enchiladas.

Prepare the sauce by using 5 chile de árbol, 7 guajillo peppers, and 3 ancho chilies.

Boil water in a pot and add 3 chicken breasts, 1 clove of garlic, 1/8 onion, and salt to taste.

Cover and boil the chicken for about 10 minutes, checking for doneness by cutting into the thickest part.

If there's any pink, continue boiling for another 5-10 minutes until fully cooked.

Once cooked, remove chicken from water and reserve the broth for later use.

Shred the chicken into small pieces, about the size of a bite.

In a pan, heat 4 tablespoons of oil and fry the chilies one at a time for about 5 minutes until they become spongy.

Remove the fried chilies and add the remaining onion and garlic to the oil.

In a separate pot, boil the fried chilies in water for about 5 minutes, then let them rest for 15-20 minutes until soft.

In a blender, combine the softened chilies, sautéed onion and garlic, spices (cumin, oregano, cloves), and 1.5 cups of chicken broth.

Blend until smooth, ensuring the consistency is thick and not too liquidy.

In the same pan used for frying the chilies, heat the reserved oil and sauté diced onion until golden brown.

Add the blended sauce to the pan and let it boil on low heat for about 15 minutes, adjusting thickness with more broth if necessary.

Equipment Needed

Allergens