How to Prepare Gordon Ramsay Enchiladas Rojas (Red Enchiladas)

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, enchiladas rojas (red enchiladas). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Enchiladas Rojas (Red Enchiladas) is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Enchiladas Rojas (Red Enchiladas) is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook enchiladas rojas (red enchiladas) using 14 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Enchiladas Rojas (Red Enchiladas):

1. Make ready Enchilada Chile (Sauce)
2. Prepare 16 piece Red dried New Mexico chiles
3. Make ready 5 piece Chile de Arbol (cayane peppers)
4. Make ready 2 tsp salt
5. Prepare 1 tsp Dried Oregano
6. Make ready 1/2 clove fresh garlic
7. Take 1 Silver dollar sized section of onion
8. Make ready 3/4 can tomato sauce 8 oz
9. Take 2 cup Chile boil water
10. Prepare 2 tsp vegetable oil
11. Get main prep
12. Make ready 1 corn tortillas
13. Get 3 tsp vegetable oil
14. Make ready 1 1/2 lb Muenster Cheese

Steps to make Enchiladas Rojas (Red Enchiladas):

1. Here I have choices of heat. Mild, hot, really hot. Ratio determines heat. 10 mild 6 hot, gives just enough heat for my wife, adjust ratio for hotter sauce to ur taste.
2. Sauce: remove stems and seeds from the dried chiles
3. Once de-stemed and seeded add to stock pot 10 cups water
4. Boil until soft and water turns reddish brown color
5. Add chiles to blender, combine with all remaining sauce ingredients, add more tomato sauce for milder sauce.
6. Blend on high for 5 min, sauce should be thick and coat your spoon when dipped.
7. In a deep sauce pan heat 3 teaspoons vegetable oil
8. Once hot enough to sizzle sauce, add enchilada sauce to pan and bring to a boil
9. Simmer for 5 min after boil.
10. Enchiladas: begin by heating up your corn tortillas. Store tortillas are raw and must be heated or cooked. Heat as many as u need. 7 sec per side.
11. Once heated fry your tortillas in 3 teaspoons of hot vegetable oil about about 3 sec per side.
12. Once oil hot, lower heat to a simmer, replenish oil as needed.
13. Once fried, dip into hot enchilada sauce, thoroughly coat your tortilla And set aside on a plate.
14. on the plate and fill enchilada with grated cheese
15. Roll enchilada filled with cheese
16. Repeat steps 11-15 for every enchilada. The heat of the tortilla and sauce will melt cheese. Serve with rice and refried beans.
17. Do not bake, not a casserole. Turns the tortillas into mush and sauce flavor is lost.

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