Enchiladas Rojas

Remove the stems from the guajillo & arbol chiles(if using), shake out the seeds from the guajillo chiles.

onion, half boiled, half finley chopped for filling

Add the dried chiles, garlic & 1/2 onion to boiling water. Boil for 10 minutes, remove from heat then let cool.

Once the peppers are cooled, add to blender with 1 cup of the cooking liquid. Add the Mexican oregano, cumin & salt. Blend until smooth.

You can strain out the the sauce or leave as is, depending how strong a blender you have.

Add the sauce back to a pan with 2 tbsp oil. Bring to a simmer.

Meanwhile, prepare the filling, add the queso fresco to a large bowl, mix together with the remaining half of the finely chopped onion & cilantro. Set aside once combined.

In another skillet, add enough oil to cover the bottom layer of the pan, on medium high heat, fry each tortilla for 15 seconds per side, they’ll get slightly crispy, but still be pliable. Drain to remove excess oil and set aside, continue frying tortillas until you’ve fried as many as you want to make.

To assemble, dip the fried tortillas into the hot enchilada sauce, making sure to coat both sides. Place them on a plate, add 2 tbsp of the cheese filling and fold in half. Continue assembling the enchiladas.

Right before serving, top them off with more enchilada sauce, crema or sour cream then sprinkle more of the remaining cheese mixture on top.

Serve as is, or with a side of rice & beans.