Enchiladas Rojas Recipe

Rating 5.0
| 1
This fan-favorite enchiladas rojas is a decadent and delicious dish. Layers of fried corn tortillas are coated with a flavorful salsa roja and topped with savory carne molida for a crowd-pleasing dish.
Dinner
Mexican
17
ingredients
11
steps
70
minutes
Chef Joshua Elias prides himself on creating joyous events featuring incredible food. In his 12 years in the restaurant industry, his roles advanced from sous chef to executive chef. As an entrepreneur in the Denver area, he now provides personal chef services and cooking classes to foodies and aspiring gourmets. Chef Joshua Elias is always eager to craft dynamic and memorable culinary experiences for an ever-growing audience.

Ingredients

Servings:
6
For the Salsa Roja
8 oz
guajillo chile
2 oz
ancho chile
3 cup(s)
chicken stock
1 cup(s)
onion
1 oz
garlic cloves
2 tblsp
ground cumin
2 oz
all-purpose flour
1 oz
oil
salt and pepper, to taste
For the Carne Molida
1 cup(s)
chopped onion
2 oz
chopped garlic cloves
2 lb
ground beef
salt and pepper, to taste
For the Enchiladas Rojas
1
batch of salsa roja, see above
1
batch of carne molida, see above
oil, for pan-frying
corn tortillas

Directions 11 steps | 70 Minutes

Step 1

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. 

Step 2

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. 

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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.

Step 8

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

Step 9

Coat the softened tortilla in the salsa roja.

Step 10

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

Step 11

Enjoy the fabulous meal.

Nutrition Per Serving
View All
CALORIES
708
FAT
40.1 g
PROTEIN
37.2 g
CARBS
54.8 g

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1 Comments
1 Comments
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Sarah D.

Sarah

25 Jul 2022

I'm a sucker for enchiladas and these are wonderful!

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