This is how making recipe The best Authentic Mexican enchiladas with 16 ingredients and 8 stages of easy cooking, which is very practical.
Without fail making ultimate The best Authentic Mexican enchiladas easy, yummy, practical.
Good Afternoon my mother, at this time you can prepare recipe The best Authentic Mexican enchiladas with 16 ingredients and 8 steps. Next this is how to make it, please read carefully.
In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 16 ingredients and 8 stages of easy cooking The best Authentic Mexican enchiladas.
Ingredients all The best Authentic Mexican enchiladas
Needed : potatoes.
Prepare : guajillo chilies.
Needed : arbol chilies.
Prepare : corn tortillas.
Needed : cheese (Oaxaca or fresco).
Prepare : garlic.
Needed : salt.
Prepare : black peppers.
Needed : cumin.
Prepare : cloves.
Needed : sour cream.
Needed : shredded lettuce.
Needed : pickled jalapenos.
Needed : vegetable oil.
Prepare : onion.
Prepare : diced onion.
If all ingredients The best Authentic Mexican enchiladas it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.
Stages Cooking The best Authentic Mexican enchiladas
Peel and dice the potatoes. Cook them in boiling water for five minutes and drain. if you like them more firm, add a Tbsp of vinager to the water while they are cooking.
toast the chilies and take out the veins and seeds. put them in boiling water with half the onion and the garlic. cook them for about 15 minutes. I'd you don't like spicy food, do not add the arbol chilies.
blend the chilies with onion and garlic, add the cumin, cloves, peppers and salt and the water where you cooked them, enough water to make a slightly tick sauce. Reserve.
Heat oil in a skillet and fry the potatoes. Add 4 Tbsp of the sauce and salt according to your taste. Mix well and reserve.
Heat 1 Tbsp of oil in a skillet. Dip one tortilla in the sauce and transfer it to the hot oil, frying both sides..
Add 1 tsp of diced onion and cheese according to your taste to each tortilla while it's still on the skillet, fold it in half and then, roll it.
Serve 3 or 4 on each plate, topping with potatoes and grated cheese.
You can add lettuce and pickled jalapenos to the toppings.
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