Ingredients
4 guajillo peppers
2 garlic cloves chopped
2 tbsp of Salt
corn tortillas
1 cup of queso fresco
1/2 cup of vegetable oil
1 pound of baby carrots
1 pound of potatoes
1/2 head of lettuce
crema Mexicana
water
guajillo sauce instructions
In a small pot bring 2 cups of water to a boil. Once your water is boiling add your deseeded guajillo Chile’s to the pot and boil until they are soft. This should take about 5 min.
Add your boiled Chiles, salt , garlic cloves and 1 cup of water to a blender. Blend until smooth. Transfer to a pan with 2 tbsp of oil and bring sauce to a boil. set aside.
In a large pot add your carrots and potatoes cover with water and boil until soft. Let them cool and cut into small cubes. set aside.
chop your lettuce and set aside.
In a pan add 1/2 cup of oil and let it heat up. dip a tortilla in the quajillo sauce, add your queso fresco and roll. Fry your enchiladas until crispy and repeat.
once you have the desired amount of enchiladas. Top with your cubbed poatatoes and carrots, lettuce, queso fresco, and crema.
enjoy !
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