RCI-SW.002.0004.001

Enchilada

Name: Enchilada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 unit dried ancho chilies; 1 - 2 cups boiling water; 6 unit tomatoes (peeled, seeded and coarsely chopped, OR); 2 cups canned Roma tomatoes (drained and chopped); 1/2 cup onions (diced); 1 tsp garlic (finely chopped); 1/2 tsp epazote (crumbled); 1 unit sugar; 1 unit salt; 1/4 tsp freshly ground black pepper; 5 unit Tbs. olive oil; 2 unit eggs; 1 cup cream OR half-and-half; 6 unit chorizo sausages (skinned and chopped, OR); 3/4 lb spiced pork (chicken or turkey sausage, skinned and chopped); 1 cup cheso blanco crumbled (OR Parmesan cheese, freshly grated); 12 unit tortillas; 1/2 cup green onions (chopped)

Mexican cuisine =Enchiladas= Enchiladas rojas

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

dried ancho chilies
6 unit
boiling water
1 - 2 cups
tomatoes
peeled, seeded and coarsely chopped, OR
6 unit
canned Roma tomatoes
drained and chopped
2 cups
onions
diced
1/2 cup
garlic
finely chopped
1 tsp
epazote
crumbled
1/2 tsp
sugar
1 unit
salt
1 unit
freshly ground black pepper
1/4 tsp
Tbs. olive oil
5 unit
eggs
2 unit
cream OR half-and-half
1 cup
chorizo sausages
skinned and chopped, OR
6 unit
spiced pork
chicken or turkey sausage, skinned and chopped
3/4 lb
cheso blanco crumbled
OR Parmesan cheese, freshly grated
1 cup
tortillas
12 unit
green onions
chopped
1/2 cup

Method

Soak the chilies in boiling water for 30 minutes.

Wearing gloves, stem, seed and cut them into small pieces.

Put the chilies and 1 cup of soaking water in a blender and purée at high speed for 20 seconds.

Add the tomatoes, onions, garlic, epazote, sugar, salt and black pepper and blend to a smooth purée.

In a frying pan, add 1 tablespoon of olive oil and heat over high heat for 3 minutes.

Pour in the tomato sauce and cook for 5 minutes, stirring frequently.

Remove from the heat.

In a small bowl, beat the eggs with the cream or half-and-half until well blended.

Slowly pour the egg and cream into the pan with the sauce, stirring constantly.

Cover and set aside.

In another frying pan, fry the sausage meat over moderate heat for 5 minutes or so, until they are lightly browned.

With a slotted spoon, remove the sausage from the skillet and drain on paper towels. Discard the fat in the frying pan.

Place the sausages in a small bowl and stir in three tablespoons of sauce and ½ a cup of cheese.

Heat the oven to 350ºF.

In a heavy frying pan, fry the tortillas, one at a time, in very hot olive oil as follows.

Dip a tortilla in the tomato sauce.

Fry for a minute each side in the pan.

Remove the tortilla to a warm plate and place about ¼ cup of sausage mixture in the centre.

Roll up the tortilla with the filling inside.

Place tortillas in a baking dish , seam side down.

Enchilada

Ingredients

Method

What Makes This Variant Distinct