{"id":5807,"date":"2024-10-28T13:29:04","date_gmt":"2024-10-28T13:29:04","guid":{"rendered":"http:\/\/isticharati.ma\/?p=5807"},"modified":"2024-10-28T13:29:04","modified_gmt":"2024-10-28T13:29:04","slug":"enchiladas-de-queso-rojas","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=5807","title":{"rendered":"Enchiladas de Queso Rojas"},"content":{"rendered":"

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Ingredients:<\/h1>\n

For the Red Sauce:<\/strong><\/p>\n

4 dried guajillo chiles, stemmed and seeded<\/p>\n

2 dried ancho chiles, stemmed and seeded<\/p>\n

2 garlic cloves<\/p>\n

\u00bc small white onion<\/p>\n

1 \u00bd cups water (for blending)<\/p>\n

Salt to taste<\/p>\n

Vegetable oil (for frying sauce)<\/p>\n

For the Enchiladas:<\/strong><\/p>\n

10-12 corn tortillas<\/p>\n

1 \u00bd cups crumbled queso fresco or shredded Mexican cheese blend<\/p>\n

Vegetable oil (for frying tortillas)<\/p>\n

For Garnish:<\/strong><\/p>\n

Additional crumbled queso fresco<\/p>\n

Sliced white onion rings<\/p>\n

Fresh cilantro (optional)<\/p>\n

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TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n<\/div>\n
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<\/p>\n<\/div>\n

\"\"<\/p>\n

Directions:<\/h1>\n

Prepare the Red Sauce:<\/strong><\/p>\n

In a small saucepan, bring water to a boil and add the dried guajillo and ancho chiles. Let them simmer for about 10 minutes until they soften.<\/p>\n

Drain the chiles and place them in a blender with the garlic cloves, onion, and 1 \u00bd cups fresh water. Blend until smooth.<\/p>\n

Pour the blended sauce through a sieve into a saucepan to remove any remaining solids.<\/p>\n

Heat a bit of oil in the saucepan over medium heat, then add the sauce. Season with salt to taste and let it simmer for 10 minutes, stirring occasionally.<\/p>\n

Prepare the Tortillas:<\/strong><\/p>\n

In a small skillet, heat a little vegetable oil over medium heat.<\/p>\n

Lightly fry each tortilla for about 10-15 seconds on each side, just until softened. Drain on paper towels to remove excess oil.<\/p>\n

Assemble the Enchiladas:<\/strong><\/p>\n

Dip each tortilla into the warm red sauce, coating it well.<\/p>\n

Place the sauce-coated tortilla on a plate, add about 1-2 tablespoons of crumbled queso fresco in the center, then fold the tortilla in half or roll it up.<\/p>\n

Repeat with the remaining tortillas and cheese, arranging them on a serving plate.<\/p>\n

Garnish and Serve:<\/strong><\/p>\n

Drizzle any remaining red sauce over the enchiladas.<\/p>\n

Garnish with additional crumbled queso fresco, onion rings, and fresh cilantro if desired.<\/p>\n

Serve the enchiladas warm and enjoy this authentic Mexican dish!<\/p>\n

These Enchiladas de Queso Rojas<\/em> are rich, cheesy, and bursting with flavor from the red chile sauce. Enjoy a delicious and authentic taste of Mexico! \ud83c\udf36\ufe0f\ud83e\uddc0<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the Red Sauce: 4 dried guajillo chiles, stemmed and seeded 2 dried ancho chiles, stemmed and seeded 2 garlic cloves \u00bc small white onion 1 \u00bd cups water (for blending) Salt to taste Vegetable oil (for frying sauce) For the Enchiladas: 10-12 corn tortillas 1 \u00bd cups crumbled queso fresco or shredded Mexican […]<\/p>\n","protected":false},"author":1,"featured_media":5809,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5807","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t