Red Enchiladas With Queso Añejo

Name: Red Enchiladas With Queso Añejo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp canola oil, plus more for frying; 8 dried New Mexico chiles, stemmed and seeded; 28 grams Mexican chocolate, roughly chopped; 12 corn tortillas; 1 garlic clove; 0 teaspoons ground cinnamon; 4 servings kosher salt; 1 teaspoons dried oregano; 473 milliliters queso añejo, grated; 4 saltine crackers; 1 smalls yellow onion, minced

The recipe Red Enchiladas With Queso Añejo could satisfy your Mexican craving in around 45 minutes. One serving contains 592 calories, 21g of protein, and 31g of fat. This dairy free recipe serves 4. A mixture of kosher salt, ground cinnamon, corn tortillas, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

Set a large 12-inch cast-iron skillet over high heat.

Equipment you will use

Frying Pan

Add the chiles and cook, flipping often, until they are toasted, three to five minutes. When done transfer to a blender along with the chocolate, oregano, cinnamon, crackers, garlic, clove, and 1 1/2 cups boiling water. Make sure the chiles are submerged, and let sit for five minutes. Blend until smooth.

Ingredients you will need

Chocolate

Cinnamon

Crackers

Oregano

Chili Pepper

Garlic

Clove

Water

Equipment you will use

Blender

Pour the mixture through a fine strainer into a medium-sized bowl.

Equipment you will use

Sieve

Bowl

Pour one tablespoon of the oil into a two-quart saucepan and turn heat to medium-high. When oil starts to shimmer, pour in the chile sauce. Cook, stirring often, until it has reduced to a thick sauce, three to six minutes. Season to taste with salt. Turn off the heat.

Ingredients you will need

Chili Pepper

Sauce

Salt

Cooking Oil

Equipment you will use

Sauce Pan

In a medium-sized bowl, combine the queso añejo and the minced yellow onion.

Ingredients you will need

Yellow Onion

Equipment you will use

Bowl

Pour enough oil into a large Dutch Oven to come about two inches up the sides. Turn the heat to medium-high and bring to a temperature of 350—F. Using a pair of tongs, take one tortilla and dip into the oil, moving it around constantly, until it has puffed up but is not yet crisp, about 15 seconds.

Ingredients you will need

Tortilla

Dip

Cooking Oil

Equipment you will use

Dutch Oven

Tongs

Remove, and set aside to cool. Repeat process with remaining tortillas.

Ingredients you will need

Tortilla

Dip each tortilla into the sauce, so that each is completely coated. Then fill each with about three tablespoons of the cheese and onion mixture.

Ingredients you will need

Tortilla

Cheese

Onion

Dip

Roll them like cigars, and serve with more cheese and minced onion sprinkled on top.

Ingredients you will need

Cheese

Onion

Roll

Equipment

Ingredients

Servings:

1Tbsp

canola oil, plus more for frying 8

dried New Mexico chiles, stemmed and seeded 28grams

Mexican chocolate, roughly chopped 12

corn tortillas 1

garlic clove 0teaspoons

ground cinnamon 4servings

kosher salt 1teaspoons

dried oregano 473milliliters

queso añejo, grated 4

saltine crackers 1smalls

yellow onion, minced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Francis Ford Coppolan Oregon Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 21 dollars.