Description
Traditional Sonoran Enchiladas featuring a rich red chile sauce made from guajillo and morita chiles, layered with thick homemade corn tortillas blended with potato and cheese, then topped with a variety of fresh garnishes. This comforting Mexican dish combines vibrant flavors, creamy textures, and a hint of smoky heat, perfect for an authentic and fulfilling meal.
Ingredients
Scale
Red Chile Sauce
- 10 dried guajillo chiles
- 4 dried morita chiles
- Boiling water (enough to cover chiles)
- 2 cups chicken broth (or vegetable broth for vegetarian)
- 2 tsp chicken bouillon (or vegetable bouillon for vegetarian)
- 2 tsp Mexican oregano
- 1 tsp sugar
- ½ onion, peeled and cut into wedges
- 2 roma tomatoes, halved
- 2 small garlic cloves, peeled
- 1 drizzle olive oil
- 2 tbsp tomato paste
- 1 tbsp Mexican crema
Tortillas
- 1 gold potato (small to medium sized, about 8 oz), peeled and boiled
- 2 cups corn masa
- 1 pinch salt
- ⅓ cup queso fresco
- ¾ cup warm chicken broth (or vegetable broth for vegetarian)
- Oil for frying (about 1 inch deep)
Assembly and Garnishes
- Oaxaca cheese, to taste
- Queso fresco, to taste
- Mexican crema, to taste
- Cilantro, chopped, to taste
- Scallions, chopped, to taste
- Iceberg lettuce, shredded, to taste
- Radish, sliced, to taste
- Lime wedges, to taste
Instructions
- Prepare the Red Chile Sauce: Remove stems from the guajillo and morita chiles, make a lengthwise slit, and scoop out the seeds to reduce bitterness. Place them in a bowl and cover with boiling water to soak for 15 minutes, softening the chiles for blending.
- Blend Sauce Ingredients: In a blender, combine ½ cup of the chile soaking water, softened chiles, chicken broth, chicken bouillon, Mexican oregano, sugar, onion wedges, roma tomato halves, and garlic cloves. Blend until completely smooth to form the base of the sauce.
- Cook the Red Chile Sauce: Preheat a pan over medium heat and add a drizzle of olive oil. After a few seconds, add the tomato paste and cook for 3 minutes to develop flavor. Strain the blended chile sauce into the pan and simmer gently on low heat for 20 minutes, adding water or broth as needed to maintain consistency. Adjust salt to taste. Remove from heat and stir in the Mexican crema to finish the sauce.
- Boil the Potato: Peel the gold potato and boil it in water until fork-tender, which usually takes about 15-20 minutes. Drain and set aside to cool slightly.
- Make the Tortilla Dough: Using a potato ricer or fork, mash the boiled potato into a large bowl. Add the corn masa, a pinch of salt, crumbled queso fresco, and warm chicken broth. Mix thoroughly until a consistent dough forms that holds together but is still pliable.
- Shape the Tortillas: Divide the dough into small 1½-inch balls (using a #30 ice cream scoop helps for uniformity). Place the balls in a bowl covered with a damp towel and let them rest for at least 30 minutes to hydrate the masa and develop texture.
- Press and Fry the Tortillas: Use a tortilla press to flatten each ball into a thick tortilla. Heat about an inch of oil in a pan over medium-high heat. Fry the tortillas on both sides until golden and crispy, then drain on paper towels to remove excess oil.
- Assemble the Enchiladas: Dip each fried tortilla in the prepared red chile sauce, coating both sides well. On a serving plate, layer one tortilla, sprinkle with Oaxaca cheese, queso fresco, a dollop of Mexican crema, chopped cilantro, and scallions. Repeat this layering twice more to create three layers total.
- Finish with Garnishes: Top the stacked enchiladas with shredded iceberg lettuce, sliced radishes, extra Mexican crema, and a squeeze of fresh lime juice to add brightness and crunch. Serve immediately and enjoy the vibrant flavors.
Notes
- To make this dish vegetarian, substitute chicken broth and bouillon with vegetable broth and vegetable bouillon.
- Removing chile seeds reduces bitterness and unwanted heat, making the sauce smoother and more balanced.
- Resting the masa balls with a damp towel improves tortilla pliability and texture.
- Use a tortilla press for uniform thickness; too thin tortillas can break during frying.
- The layering can be adjusted for more or fewer layers depending on serving size and preference.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: Sonoran Enchiladas, Red Chile Sauce, Mexican Tortillas, Guajillo Chile, Morita Chile, Homemade Masa, Authentic Mexican Recipe
