Receta De Enchiladas Rojas De Queso Al Horno Recipes

ENCHILADAS ROJAS RECIPE

Steps:

• Let's start first with the enchilada sauce. Slightly roast the peppers in a hot griddle, pressing them flat with the help of a spatula. Make sure NOT to burn them. This step takes a few seconds on each side of the peppers.
• Once roasted, place them in a saucepan with water and turn the heat to medium and simmer for about 15 minutes or when they look soft.
• Remove saucepan from stove and let them cool for another 10-15 minutes. The pepper skins should look soft.
• After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add 1/2 cup of clean water and blend until you have a smooth sauce. If necessary, strain the sauce into a large bowl using a fine strainer. Season with the oregano, salt, and pepper, and set aside.
• Preheat your oven to 350 degrees, just to keep the red enchiladas warm while you finish assembling them. Add the 2 tablespoons of vegetable oil in a large skillet over medium heat. Add oil little by little as needed. To much oil will get a soggy tortilla.
• Dip the tortilla into the enchilada sauce to lightly coat each side.
• Place it in the Frying Comal-pan or skillet and briefly fry a few seconds on both sides. Add more vegetable oil to the skillet as needed. Place fried tortillas in a dish while you make the rest of the tortillas to keep warm in the oven.
• To assemble the red enchiladas, first, place the filling in the center of the tortilla and fold it. Sometimes I place a meat filling into the center of the tortilla and then roll it, like in the pictures above.
• Sprinkle the enchiladas with the cheese and onion. Add the garnish of your choice and enjoy!
• If you decide to add the potatoes and carrots as a garnish: Peel potatoes and carrots, cut into cubes and boil until almost tender but still firm. Then drain and cool.
• Use the same frying pan where you fried the red enchiladas to lightly fry the potatoes, adding a little more oil. The potatoes and carrots will be coated with some of the sauce sticking to the frying pan. Season with salt and garnish with cheese.

RECETA DE ENCHILADAS ROJAS DE QUESO AL HORNO

Steps:

• Te presentamos a continuación los ingredientes a utilizar en la preparación de nuestras enchiladas rojas de queso al horno.
• Para comenzar con la salsa, ponemos el tomate rojo, los chiles, la cebolla y el ajo en un recipiente con agua para su cocción. Lleva a fuego medio hasta que todas las verduras estén tiernas.
• Ya que se encuentran perfectamente cocidos los ingredientes de nuestra salsa los agregamos a la licuadora para formar nuestra salsa.
• Para terminar con la cocción de la salsa para las enchiladas, en una cacerola agregamos la cucharadita de aceite y dejamos que se caliente. Después agregamos nuestra salsa y para sazonar agregamos un poco de sal y pimienta.
• Ya que tenemos lista nuestra salsa roja, en la misma cacerola vamos a agregar una a una las tortillas de maíz para bañarlas con esta salsa.Si quieres hacer tu mismo las famosas tortillas mexicanas puedes seguir paso a paso la receta de tortillas de maíz.
• Entonces bañamos las tortillas con la salsa y las colocamos en el refractario o bandeja que tengas especial para horno. Agrega unos trozos de queso panela dentro de cada tortilla, tal y como se ve en la foto y ve colocando una al lado de la otra.
• Cuando ya tengas todas las enchiladas listas y rellenas de trozos de queso panela, las bañamos con más salsa y espolvoreamos más queso panela, pero ahora rallado, por encima.Mete la bandeja al horno y cocina las enchiladas rojas durante 6 minutos a 200°C para que queden listas.
• Una vez fuera del horno podremos disfrutar de una deliciosas enchiladas rojas de queso al horno. ¡Bueno Provecho!Para presentar el plato de forma elegante te recomiendo que agregues un poco de cebolla y cilantro picado finamente, esto las hará aún más deliciosas. Y si te gusta la gastronomía mexicana puedes probar cualquier de mis recetas como las tostadas de tinga de pollo, están para chuparse los dedos.

ENCHILADAS ROJAS DE QUESO

Steps:

• Prepare the chiopotle sauce recipe as directed. (See page 191 in the cookbook or the Red Chipotle Sauce recipe on my site.)
• If the sauce was prepared ahead of time, then place it in a saucepan over medium heat. When the sauce is heated through, reduce the heat to low, cover and keep warm until ready to use.
• Place the shredded queso asadero (or Monterrey Jack) in a small bowl. Also, place the crumbled queso fresco in a separate small bowl. Set aside until ready to use.
• Pour vegetable oil to a depth of 1/2 inch (12 mm) in a heavy skillet over medium-high heat. Heat to a low frying temperature of about 300 degrees F (150 degrees C).
• Place each tortilla in the oil and fry for a few seconds, just long enough to soften the tortilla, NOT to create fried crispy tortillas. The corn tortillas will be soft.
• Place 1/4 cup (30 grams) queso asadero topped with 2 tablespoons chipotle sauce on the lower third of a softened tortilla.
• Roll each filled tortilla and place it (seam-side down) either on an individual plate, 3 enchiladas per serving, or in an ovenproof baking dish large enough to accomodate all the enchiladas in a single layer.
• After the enchiladas are placed in the oven-safe plate, or baking dish, pour the remainder of the chipotle sauce over the top of the enchiladas, being careful to fully cover the edges. Place the enchiladas under the broiler just long enough to melt the cheese, maybe 2 or 3 minutes.
• Sprinkle queso fresco over the top of the Enchiladas Rojas De Queso as a garnish. Serve hot.

ENCHILADAS ROJAS

Steps:

• Toast chiles in a dry medium skillet over medium-high until fragrant and blistered, 1 to 2 minutes a side. Wipe skillet clean. Remove and discard chile stems and seeds; transfer chiles to a bowl. Cover with 3 cups hot water and let soak 15 minutes. Remove chiles, reserving liquid.
• Blend chiles, cinnamon, clove, oregano, thyme, peppercorns, sesame seeds, peanuts, onion, and 1 1/2 cups reserved liquid until smooth. Heat 2 tablespoons oil in skillet over medium-high. Add sauce and cook, stirring constantly, until thickened, 5 minutes. Add 1 cup reserved liquid; bring to a boil. Season with salt; keep warm.
• Heat 1 tablespoon oil in another skillet over medium. Gently fry tortillas one at a time, using 1 tablespoon oil for every 3 tortillas, until pliable, about 30 seconds a side. Remove each with tongs, letting oil drip back into skillet, and dip into sauce, turning to fully coat. Transfer to a plate.
• Place a heaping 1/4 cup carnitas in center of a tortilla. Roll tightly and place, seam-side down, in a 9-by-13-inch baking dish. Repeat with remaining tortillas, arranging them in dish in 2 rows. Pour remaining sauce over enchiladas. Top with queso fresco, onion, jalapeno, and cilantro; serve.