EASY AUTHENTIC ENCHILADAS ROJAS, Just Like My Abuelita!

In a small pot, add New Mexico wajo chili pods, 1 chili ancho, 5 chili de arbol, and 1/4 small white onion.

Cover with water, set on medium-high heat, and bring to a boil.

Once boiling, turn off the heat and transfer everything to a blender cup.

Add 2 garlic cloves, 1/2 teaspoon whole black pepper, 1/2 teaspoon oregano, 1/4 teaspoon whole cumin, salt, and 3 cups of water to the blender.

Blend until you have a smooth sauce.

Prepare the filling by boiling potatoes for about 45 minutes, peeling them, and allowing them to cool down.

Smash the boiled potatoes and season with garlic salt and black pepper.

Add 1/4 cup of the red salsa or enchilada sauce and queso oaxaca to the potato mixture and mix well.

In a frying pan, set on medium heat, add a little oil and heat it up.

Add the blended sauce to the frying pan, strain if necessary, and bring to a simmer.

Reduce the heat to the lowest setting and let it simmer for about 5 minutes.

Prepare a comal on medium heat, covering it with oil.

Dip a tortilla in the sauce and fry it for 30 seconds before flipping it to the other side for another 30 seconds.

Remove the tortilla from the comal, add the filling, and roll it up.

Repeat the process until all enchiladas are made.

Serve the enchiladas topped with lettuce, extra queso fresco, and onions.

Equipment Needed

Spice Level:

Dietary