Piquin Chile Enchiladas
This is another way of making enchiladas that you might not be familiar with. When you think of enchiladas, you think of corn tortillas stuffed with meat and cheese covered with enchilada sauce and more cheese, baked in a glass dish in the oven. This style of enchilada really focuses on the sauce instead of being filled with meat. Once the sauce is ready, corn tortillas are cooked one at a time in the sauce. They are folded over, plated up, and topped with crumbled queso. These enchiladas are always served with some type of meat on the side, such as carnitas.
Servings: 2
Ingredients
Piquin Chile Sauce
- 2 tbsp dried piquin chiles
- 2 roma tomatoes
- 2 garlic cloves
- 1/2 medium white onion diced
- 1/2 cup water
- 2 tbsp vegetable or canola oil
The Enchiladas
- 8 corn tortillas
- queso fresco cheese crumbled
Garnish
- cilantro finely chopped
Instructions
Piquin Chile Sauce
- Lightly toast the dried piquin chiles in a small skillet for a minute.
- Add the chiles to a blender or food processor with the tomatoes, garlic, and water. Puree until smooth.
- Add the cooking oil to a large skillet over medium high heat. Sauté the onions for 4-5 minutes.
- Add the piquin chile sauce to the onions. Simmer on medium heat for 10 minutes.
The Enchiladas
- On an oiled griddle, cook corn tortillas for 1 minute a side. Drain on paper towel.
- Take one of the tortillas and place it right into the enchiladas sauce. Have the sauce simmering on low.
- Flip it over to there other side. Make sure both side are coated
- You can either fold these in half or into quarters while in the sauce. Do this to all of the tortillas.
