Authentic Mexican Enchiladas Rancheras
Components:
For the Sauce Enchilada:
- 6–8 dried guajillo chilis (chopped off the stems and seeds)
- Two dried papilla chilis (destroyed of seeds and stalks)
- four peeled garlic cloves
- One little onion, finely sliced
- Two cups broth, either veggie or chicken
- half a teaspoon of cumin powder
- One-half tsp dried oregano
- 1/4 tsp ground black pepper
- 1/4 tsp salt, according to taste
- One tablespoon of vegetable oil
Regarding the Enchiladas:
- 12–15 corn tortillas
- Two cups of cooked, shredded cheese, beef, or chicken (you can choose)
- One cup of finely chopped, optional onion
- One cup of optionally crumbled or shredded queso fresco
- Half a cup of freshly chopped cilantro, optional
- One cup of sour cream, if desired
- One sliced avocado (optional)
- One lime, thinly sliced (optional)
Guidelines:
1. Get the sauce for enchiladas ready:
- Warm up a dry skillet over medium heat to toast the Chiles. Just until they start to smell good, toast the papilla and guajillo chilies for about 30 seconds on each side. Take care not to scorch them.
- To soak the chilis, put them in a basin with hot water on top of them. Soak them for ten to fifteen minutes, or until they become tender.
- Blend the Sauce: Put the onion, garlic, cumin, oregano, black pepper, and salt in a blender along with the soaked chiles. Pour in one cup of the chicken broth or soaking water. Process till smooth.
- Cook the Sauce: In a saucepan over medium heat, heat the vegetable oil. Add the blended sauce and simmer for approximately 10 minutes, stirring often. After adding the remaining chicken or vegetable broth, boil the mixture for an additional 10 minutes, or until it thickens. Taste and adjust seasoning.
2. Get the enchiladas ready:
- toasty the Tortillas: Cook the tortillas until they are soft and toasty, either on a griddle or in a dry skillet. For added flexibility and reduced likelihood of tearing, you can also briefly fry them in hot oil for a few seconds on each side.
- Fill the Tortillas: Fill each tortilla with a little portion of the shredded meat, chicken, or cheese; you may also want to add some finely chopped onion.
- Roll the Tortillas: Tightly roll the tortillas, then put them in a baking dish seam-side down.
- Drizzle with Sauce: Coat the rolled tortillas thoroughly with the enchilada sauce.
- Bake (Optional): For a more conventional method, bake the enchiladas for 20 to 25 minutes, or until the cheese is bubbling and melted, at 350°F (175°C) in a preheated oven. Some people prefer to serve them immediately after adding the sauce, so this step is not necessary.
3. Present:
- As a garnish, you can add chopped cilantro, crumbled quest fresco or shredded cheese, avocado slices, lime wedges, and a dollop of sour cream on top.
- Savor: Serve hot with a side salad or rice and beans.
Advice:
- Chili Variations: You can change the flavor and intensity of your sauce by using different kinds of dried chiles.
- Meat Filling: Before stuffing the tortillas, you can sauté cooked chicken or beef with onions and spices.
- Vegetarian Option: You may stuff the tortillas with cheese or a variety of sautéed veggies to make a vegetarian version.
Anyone who like authentic Mexican flavors will appreciate these enchiladas rancheras. Savor your food!