By: Taylor Graciano
The sauce is probably the most work in this recipe. Lucky for you, you can skip this step and just use our Hatch Red Chile Sauce or our Abuela's Traditional Sun-dried Hatch Red Chile Sauce.
- 1lbs Roasted, Hatch Red Chile
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Flour
- 1 Tablespoon Liquid Garlic (You can also press the juice from two garlic cloves or substitute in garlic power but I highly recommend the liquid garlic)
- 1/2 Teaspoon Oregano
- 1 Teaspoon Cumin Powder
1. Roast and peel your fresh red chile.
2. Cut off the stems of the chile pod and remove seeds.
3. Use a blender to puree your roasted red chile and set aside.
4. In a pot heat your oil on medium heat until hot then add in your flour.
5. Cook the flour until it is browned. Add the liquid garlic, oregano, and cumin to the flour mixture and mix well
6. Add your red chile puree to the pot and mix well. Bring the mixture to an extremely gentle boil stirring frequently. By extremely gentle boil I mean just until you see some bubbles starting to pop around the edges of the pot. Then add your salt to taste. Lower the heat and cook your sauce on low for 15 minutes stirring frequently, you don't want the bottom to burn.
You're going to want some filling prepared for your enchiladas. This is what makes these enchiladas so customizable. Some people like just cheese and diced onions, others some seasoned ground beef, if you're feeling fancy perhaps some carne adobada. Maybe even all three! You live your best enchilada-eating life. Mix and match and have fun with this part.
In a shallow frying pan add some oil and heat until there is some slight smoke and ripples. You can test to see if its hot enough by putting in a bit of tortilla and checking for sizzles. Once oil is ready fry corn torillas for about 15-25 seconds per side. Don't over cook them! They should still be supple after coming out of the oil. Place prepared tortillas on paper towels until you have as many tortilas as you need.
If you're looking for a little extra kick try using our Hatch Red Chile Corn Tortillas.
Once you have your sauce, filling, and tortillas ready you're ready to assemble! Lucky for you it's as easy as 1,2,3:
1. Add a base of sauce to your plate.
2. Place a tortilla on your sauce
3. Top your tortilla with some of your filling of choice and some more sauce.
Repeat these steps until you have as many stacked layers as makes your heart(and stomach) happy. Enjoy!
Tip: Try throwing a fried egg on top of your enchilada! It may sound a little strange, but I promise it's nothing but delicous.
Red or Green is literally our state question folks.
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