Enchiladas Rojas

Ingredients

• 60 gChili
• 240 mlWater
• 720 gTomato
• 80 gOnion
• 5 gGarlic
• 4 gSugar
• 6 gSalt
• 0.5 gPepper
• 75 mlOlive oil
• 2 pcsEgg
• 240 mlCream
• 340 gChorizo
• 200 gCheese
• 12 pcsTortilla
• 50 gGreen onion

Instructions

1. 1

   Prepare the chili sauce

   • Soak the dried ancho chilies in 240 ml boiling water for 30 minutes.
   • Wearing gloves, remove stems and seeds and roughly chop the chilies.
   • Blend the chilies with 240 ml of the soaking water for about 20 seconds at high speed.
   • Add the tomatoes, onion, garlic, sugar, salt and black pepper and blend to a smooth sauce.
   • Heat 1 tbsp (15 ml) olive oil in a pan over high heat for 3 minutes, add the tomato sauce and simmer 5 minutes, stirring often. Remove from heat.
2. 2

   Add egg‑cream mixture

   • Beat the eggs with the cream until blended.
   • Slowly stir the egg‑cream mixture into the warm sauce, stirring constantly.
   • Cover and set the sauce aside.
3. 3

   Cook the sausage and prepare the filling

   • Heat 1 tbsp (15 ml) olive oil in another pan and fry the chorizo (removed from casings and chopped) about 5 minutes until lightly browned.
   • Remove with a slotted spoon, drain on paper towels and discard excess fat.
   • Mix the sausage with 3 tbsp (45 ml) of the sauce and 100 g crumbled queso blanco.
4. 4

   Fry tortillas, assemble and bake

   • Preheat oven to 175 °C (350 °F).
   • Heat remaining 3 tbsp (45 ml) olive oil in a heavy skillet until very hot.
   • Dip each tortilla briefly in the tomato sauce, fry 1 minute per side until pliable and lightly browned.
   • Place about 1/4 cup (≈60 ml) of the sausage filling in the center, roll up and place seam side down in a baking dish.
   • Pour remaining sauce over the rolled tortillas, top with green onions and the remaining 100 g cheese.
   • Bake about 15 minutes until cheese is melted and the top is lightly browned.