Mexican Enchiladas Sonorense

How to make Mexican Enchiladas Sonorense

Ingredients:

Take homemade or store bought corn tortillas and dip one by one in oil then sauce or vice versa. Fill with crumbled queso fresco and onions. Fold or roll and top with lettuce, tomatoes, queso fresco and crema serve immediately enjoy!!!

*** if heat isn’t your thing you can adjust it by just using all guajillo chile and that’ll give you a very flavorful yet mild sauce***

Chile Rojo Picoso (Red Chile Sauce spicy)

For Sauce :

7 guajillo chiles

5 chile de arbol

5 Chile puya

2 cloves garlic

1/4 of an onion

1 tsp oregano

1/4 tsp cumin (optional)

Kosher salt to taste

Directions:

Hydrate the Chile’s by boiling in water on the stove with garlic and onion.

Add all ingredients to a blender with 2 cups hot water from the Chile’s and blend until smooth. Add 1 tbsp of oil or Manteca to a pot and heat up add sauce by straining it through a sieve. whisking as you simmer about 15 minutes and done…If sauce is to thick add water until preferred thickness is achieved.

** This sauce is great for Chile Colorado, Enchiladas, Tamales etc…

Enjoy !!