enchilada

Mely Martínez’s selected red enchiladas coat corn tortillas in a guajillo-and-ancho sauce before a brief fry. The selected optional prepared shredded beef fills the folded tortillas; fresh queso fresco and finely chopped white onion finish them. Optional potatoes, carrots, shredded lettuce and radishes accompany this Mexican recipe.

The author’s preparation tip wipes the dried peppers with a supplied wet paper towel, opens them with a knife and removes seeds and veins. On the supplied hot griddle, a spatula presses the peppers flat while each side roasts for seconds. They then simmer in water in a saucepan over medium heat for about fifteen minutes and cool off the stove for ten to fifteen minutes. After draining, they enter a blender with supplied chopped garlic and a separate half cup of clean water. The selected conditional fine-strainer route passes the smooth sauce into a large bowl if necessary; oregano, salt and pepper season it before it is set aside.

The oven is preheated to the source’s stated 350 degrees to hold the batches. Two tablespoons from the listed vegetable oil heat in the selected large skillet, with small further additions as needed. Each tortilla dips into sauce to coat both sides, briefly fries for seconds on each side and moves to a dish in the oven while the others are cooked.

The selected optional ready shredded beef is placed in the centre of each tortilla, which folds over it. Queso fresco and supplied finely chopped white onion are sprinkled over the enchiladas. For the selected optional vegetable garnish, potatoes and carrots are peeled, cut into cubes and boiled until almost tender but still firm, then drained and cooled.

The same skillet used for the enchiladas lightly fries the potatoes with a little more oil. Sauce left in that pan coats the potato-and-carrot garnish, which is seasoned with salt and finished with cheese. The enchiladas are served with this selected garnish, supplied finely shredded lettuce and radishes. The cheese and white onion finish the sauce-coated, folded tortillas.