Enchiladas rojas – red chilli enchiladas

Ingredients for 4 portions

• 6Guajillo chiles
• 2Ancho chiles
• 400 gPotato
• 2Carrots
• ≈ 500 mlWater
• 2 clovesGarlic
• ½Yellow onion, for the sauce
• 3 mlMexican oregano
• 1 tbspRapeseed oil, for the sauce
• to tasteSalt
• 250 gQueso fresco, crumbled
• ½Yellow onion, finely chopped
• ½Lettuce, finely shredded
• 5 tbspRapeseed oil, for frying
• 12Corn tortillas
• 150 mlMexican crema

Method

1. Remove the stems, seeds and veins from the chillies. Toast them for a few seconds per side in a hot, dry frying pan without letting them burn, then put them in hot water.
2. Leave the chillies to soak for 15 minutes, until soft.
3. Meanwhile, peel the potatoes and cut the potatoes and carrots into small dice. Boil them in salted water for 8 minutes, until just tender, and drain.
4. Drain the chillies and blend them with the water, garlic, onion and oregano until completely smooth.
5. Heat the oil for the sauce in a saucepan, sieve in the sauce and season with salt. Simmer over low heat for 8 minutes, until slightly thickened.
6. Meanwhile, mix half the cheese with the chopped onion for the filling, and shred the lettuce.
7. Heat some of the frying oil in a frying pan and fry the potato and carrot, stirring, for 8 minutes, until golden. Season with salt and set aside.
8. Add the rest of the oil to the pan. Pass each tortilla through the hot oil for a few seconds per side to soften it, dip it in the chilli sauce, fill with cheese and onion and roll it up. Put three enchiladas on each plate.
9. Spoon over the rest of the sauce and top with the potato and carrot, lettuce, crema and the rest of the cheese.

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