Enchiladas Rojas Recipe

Prepare the salsa roja. In a stockpot, add the guajillo chiles, ancho chiles, chicken stock, chopped onion, garlic cloves and ground cumin. Bring the mixture to a boil. Turn off the heat, cover and let sit for 10 minutes. 

While the salsa roja is resting, prepare the carne molida. In a large saute pan over medium heat, add the chopped onion and garlic. Cook for 2 minutes. 

Add the beef and season with salt and pepper. Cook until the beef is cooked through. Set aside. 

Transfer the salsa roja from the pot into the jar of a blender and blend until smooth.

Strain the salsa roja through a fine-mesh strainer into the same stockpot 

Make the roux by whisking the flour and oil together in a small bowl.

Whisk the roux into the salsa roja. Bring the mixture to a boil to thicken. Transfer the salsa roja to a shallow bowl and set it aside.

Heat oil in a shallow pan. Pan fry a tortilla until soft.  

Coat the softened tortilla in the salsa roja.

Top with the reserved carne molida. Stack layers of coated tortillas and carne molida until the desired serving size is reached. 

Enjoy the fabulous meal.