How To Make RED ENCHILADAS With A Homemade Sauce!

Deseed the New Mexico chiles and leave the seeds in the chili de Arbol.

Rinse the chiles and fill a pot with water, then boil the chiles for 10 minutes or until soft.

In a separate pan, cook the ground beef, seasoning with black pepper, chicken bouillon, 1/4 cup chopped cilantro, and 1/4 cup diced onion until done.

Blend the boiled chiles with 2 garlic cloves, a small piece of onion, salt, oregano, and 2 cups of the water from the boiled chiles until smooth.

Heat 2 tablespoons of oil in a small pot and strain the blended sauce into it, adding about a cup of water to the blender to get the remaining sauce.

Heat oil in a pan and lightly fry the corn tortillas.

Dip the fried tortillas into the sauce, place them on a plate, add ground beef, and roll them up.

Top the enchiladas with cheese, extra sauce, salsa, tomatoes, and sour cream.

Equipment Needed

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