Enchiladas Rojas, Mexican Red Enchiladas

Enchiladas Rojas is a staple of Mexican cuisine enjoyed around the world.

It is usually a fixture on the menu wherever authentic Mexican cuisine is served.

 Many variations of the recipe are out there, but they essentially remain true to the culture in which they originated. 

Enchiladas Rojas is a dish where corn tortillas dipped in red salsa are fried, filled, and rolled. They are typically garnished with various toppings. The main ingredient for making the sauce in which the tortillas are dipped is chilies.

The rest of the article will help you become familiar with Enchiladas Rojas and tell you how it became a staple of Mexican cuisine.

It will also provide you with some variations of the recipe, the main processes involved in making it, and how it is essentially prepared.

Keep reading to learn more about one of Mexico’s favorites.

What Are Enchiladas Rojas?

Enchiladas Rojas are essentially corn tortillas dipped in salsa with a chili base. They are stuffed with either meat, cheese, or veggies. They are first fried, then stuffed and sealed by either rolling or folding, then served with various toppings. 

Don’t be surprised if no Enchilada Rojas recipe looks the same.

Throughout the years, home cooks have taken liberties in putting a personal spin on these recipes.

The stuffing and toppings may vary, but the star ingredients are enchiladas and chili salsa. 

Origins of Enchiladas Rojas

You may be surprised to know that Enchiladas Rojas has a history that dates back all the way to the time of the Mayans.

Yes, you read that right. Before they were known as “tortillas,” they were originally called tlaxcali. The Spanish conquistadors changed the name to tortillas.

At the time, corn was a staple crop, and tlaxcali became a specialty.

However, the Enchilada Rojas we know today started as nothing more than tortillas dipped in chili sauce.

Over time people became creative with stuffing them and placing toppings.

The first Mexican cookbook, El Cosinero, debuted the Enchiladas Rojas into the mainstream, and it has remained a favorite of Mexican cuisine ever since, enjoyed by people from different cultures.

You can say that Enchilada Rojas has come a long way from its Mayan origins. 

How Enchiladas Rojas Are Made

There are different styles of making Enchiladas Rojas.

Much of it is a matter of personal preference.

There are even vegetarian recipes that can be found online.

You won’t know which Enchiladas Rojas style you like best until you try at least a few.

But here are some differences you can expect in the many variations of the recipe.

Spiciness Level of Enchiladas Rojas Depends on the Chili Used

The level of spiciness is determined by the type of chili used.

Traditionally, the guajillo is the chili most commonly used in Mexican cuisine.

The chili is packed with a sweet flavor with mild to medium heat.

However, some enjoy a departure from the typical and use other Mexican chili peppers. 

Examples of other chilis used are:

• Ancho: Has a slightly smoky flavor, which is very mildly spicy.
• Pasilla: Has a sweet fruity flavor as implied by its name, which is derived from the word pasas (raisins). It is a chili that provides medium heat.
• Arbol: Known more for its spiciness than its flavor.

When choosing the perfect peppers for your Enchiladas Rojas sauce, there are some things to keep in mind.

The secret to the best enchilada sauces is its chilis.

While it might be tempting to settle for the store-bought ones, you can do one better by learning to identify what a good chili is. 

Here are some tips to help you determine the quality of your chilis;

• Although dried, they should be pliable and flexible, not crackly or brittle.
• The skin should have a glossy look, not dull.
• It should have a pleasing aroma reminiscent of dried fruit. 

Some cooks use a combination of peppers to achieve their perfect enchilada sauce.

The best way to bring out the flavor from the chilis is to roast them until they become fragrant.

Just be sure not to over-toast them.

Rolled vs Folded Enchiladas Rojas

This part is a matter of preference. Perhaps an advantage of folded over rolled is it is much easier to do.

The downside of folding is it does a poorer job of sealing the stuffing in.

However, most people don’t mind the filling coming out because it isn’t finger food.

Filling Ideas To Make Mouthwatering Enchiladas Rojas

Aside from the sauce, perhaps the filling makes the most impact. This is where creativity is most expressed.

Enchiladas Rojas are typically stuffed with shredded chicken as well as a selection of white cheeses and sliced fresh onions. 

Here are some other filling ideas you might like:

• Chilorio – Simmered shredded pork
• Beef Birria – Leftover Beef Birria 
• Refried Beans – A great option for vegetarians
• Calabacitas – Mexican zucchini is another vegetarian/vegan favorite

An Authentic Enchiladas Rojas Recipe

For this recipe, you will need the following ingredients:

• Corn tortillas. You can either make or buy your tortillas.
• The filling. In this recipe, shredded chicken cooked in herbs will be used. 
• Mexican chiles. Guajillo and ancho are the two most commonly used chiles for this recipe.. 
• Spices. Garlic, pepper and oregano are used. The spices should be tangible without overwhelming the aroma of the chilis.
• Potatoes, carrots, or other veggies. They are sautéed in a pan and mixed with a bit of enchilada sauce..
• Toppings. We’ll use fresh onions, some lettuce, a handful of queso fresco, and crema.

Next up, we have the step by step process:

1. Prepare the chicken in a stockpot. Cook until tender with garlic, onion, oregano, thyme, bay leaves in salted water. After one hour, strain the broth and set it aside.
2. Prep the chilis for the sauce. Cut the chilis lengthwise. Discard the seeds and stems. Cover them with water in a bowl. Soak for 10 minutes or until the chiles are soft.
3. Blend the chilis. Blend with garlic, peppercorns, and oregano. Pour one cup of the chicken cooking water. Run the mixture through a blender until the mixture has the consistency of a smooth sauce. Pour the sauce through a strainer  and set it aside. 
4. Prep the veggie toppings. Cut your peeled potatoes and carrots, or any other veggies you have decided to use into small cubes, then bring to a boil until soft but firm to the bite. Drain the water. 
5. Saute veggie toppings. Heat two tablespoons of oil and saute veggies until cooked. Add a tablespoon of your chili sauce and mix well. 
6. Prep the tortillas. Heat some oil in a frying pan on medium heat. Take one tortilla and dunk it in your sauce, dipping it thoroughly until fully covered. 
7. Fry the tortillas. Fry both sides of the tortilla, making sure to keep it on heat for a few seconds for each side. Avoid frying it for too long so that it doesn’t get too crispy. 
8. Stuff the tortillas. After frying, start stuffing with shredded chicken and the rest of the filling. Now fold or roll, whichever you find more convenient. Repeat this with all your tortillas.
9. Add toppings. Top your enchiladas with the sauteed veggies and add sliced onions and cheese. And for that final touch, drizzle with crema and serve immediately.

Other Excellent Mexican Enchiladas To Try

If enchiladas is your thing, you may want to try these delicious enchilada options too!

• Enchiladas Verdes: a spicy kind of Mexican casserole traditionally made of meat, tortilla, sauce, and covered with cheese. Enchiladas verdes feature a delicious green salsa made from tomatillos and other ingredients.
• Enchiladas Potosinas: Enchiladas Potosinas is a Mexican specialty dish made with corn tortillas and infused ground chile, often filled with cheese, cream, and lettuce and frequently served with potatoes, chorizo, and carrots. 
• Enchiladas Suizas: a Mexican-Swiss fusion dish consisting of tortillas stuffed with chicken, dipped in green salsa, and mixed with cream and cheese. Although enchiladas have been made in Mexico for years, it wasn’t until Swiss immigrants added cream and cheese that Enchiladas Suizas were created. 
• Vegetarian Enchiladas: enchiladas filled with only vegetarian ingredients and covered with a vegetarian sauce. To make a vegetarian enchilada, you will need to wrap a corn tortilla around a vegetarian filling and cover it with a savory sauce (most commonly made with tomatoes and chili pepper).

Final Enchilada Roja Thoughts

And there you have it!

An Enchiladas Rojas recipe for the next time you crave some Mexican cuisine.

Its rich flavor and spicy blend are something to look forward to.

There is a reason why the recipe has survived the Mayan people, passed down for generations, to become a modern favorite. 

Sources

• The Daring Gourmet: Best Authentic Enchilada Sauce
• Broke Bank Vegan: Enchiladas Rojas
• Mexican Food Memories: Enchiladas Rojas

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