Ingredients
- 4 guajillo peppers
- 4 ancho peppers
- 2 cloves garlic chopped
- 1/4 tsp mexican oregano
- salt and pepper to taste (optional)
- 12 corn tortillas
- 2 cups shredded beef (optional)
- 1 1/2 cup fresh cheese crumble
- 1/2 cup white onion finely chopped
- 1/3 cup vegetable oil
- 2 cups pre-cooked diced potatoes and 2 cups of pre-cook diced carrots
- finely shredded lettuce or cabbage and radishes
Steps
- Remove the stems and seeds from the guajillo and ancho peppers, then simmer them in water for 8 minutes.
- Blend the softened peppers with the garlic, oregano, salt, pepper, and 1 cup of water until smooth.
- Heat 2 tablespoons of the oil in a large skillet, add the pepper sauce, and simmer it for 5 minutes.
- Heat the remaining oil in a second skillet and warm the tortillas one at a time for 20 seconds per side.
- Dip each tortilla in the sauce, fill it with potatoes, carrots, and beef if using, then roll it into a 9-by-13-inch baking dish.
- Pour the remaining sauce over the enchiladas and top them with fresh cheese, onion, lettuce or cabbage, and radishes.
Main ingredient on sale this week? See what to make with beef chuck roast or stew beef on sale.
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