New video by Tasty on YouTube

Enchiladas Rojas
@hrnaeatz_ Enchiladas Rojas: Servings: Makes 12 enchiladas Ingredients: 2 medium yukon gold potatoes, cut into ½ inch pieces ½ yellow onion, roughly chopped 3 garlic cloves 2 ancho peppers, deseeded 5 guajillo peppers, deseeded 3 chile de árbol 1 teaspoon granulated chicken bouillon 1 teaspoon dried oregano 1 teaspoon kosher salt, plus more to taste 3 whole cloves 2 whole peppercorns 2 cups shredded chicken ¾ cups crumbled queso fresco 12 medium corn tortillas ⅓ cup canola oil, for cooking Freshly ground black pepper, to taste Toppings: Shredded lettuce, for garnish Julienned yellow onions, for garnish Crumbled queso fresco, for garnish Sour cream, for garnish Directions: Bring a large pot of salted water to a boil. Add potatoes and cook until soft, about 10 minutes. Then drain and set aside. Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Add onions and garlic and cook until softened and fragrant, about 5 minutes. Then add in the dried peppers and cook for 1 to 2 minutes, until toasted and fragrant. Add ½ cup water and cover. Let sit over low heat for 5 to 10 minutes until peppers are softened. Transfer the contents of the skillet to a blender with chicken bouillon, oregano, salt, cloves and peppercorns. Blend until completely smooth, scraping down the sides of the blender as needed. Heat a medium pot with 1 tablespoon of oil over medium heat. Add cooked potatoes, shredded chicken and 2 tablespoons of red sauce. Lightly season with salt and pepper and cook until warmed through, tossing occasionally. Set aside. Heat a large nonstick pan over medium heat. Add in remaining red sauce and ½ cup water. Stir to combine; taste and add seasoning as needed. Let simmer over low heat while you make your enchiladas. Heat another nonstick skillet over medium heat with 2 tablespoons of oil. Working one at a time, dip tortillas into the red sauce, making sure to coat both sides. Immediately place the soaked tortilla in hot oil and fry on both sides until lightly charred, about 2 to 3 minutes. Fill the cooked tortillas with the chicken mixture and about 1 tablespoon of crumbled queso fresco. Roll them up and repeat with remaining tortillas. Add cooked enchiladas to a plate and garnish with more red sauce, queso fresco, shredded lettuce, onions, and sour cream. Serve and enjoy!


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