Want to know how to make the best enchiladas with a red chile sauce? You’ve found the right place! We have been tinkering with this enchilada recipe ever since we moved to Pueblo, Colorado. For this recipe we use Pueblo chiles as they are local to the area. You can get away with using almost any red chile for this recipe, even red habanero for some ultra spicy enchiladas! We have designed this recipe with some built in flexibility so you can tinker with it too.
For delicious red chile enchiladas, just follow this recipe.
- 2 Pounds red chile, we used Pueblo Chiles.
- 3/4 to 1 cup water
- 1/4-1/2 cup vinegar
- 2 tsp cumin
- 1/4 cup red onion
- Salt to taste
- 1-2 cups cheese of choice
- 8-10 corn tortillas
Defrost your Red Chile
Preheat your oven to 450° F (230° C). While it is heating up make the red chile enchilada sauce by combining the ingredients in a pot and boiling until all ingredients are tender and transfer to blender. After this, strain (optional) and return to pan and continue to heat on low
Spread some red chile sauce on the bottom of your pan and set aside.
Brown whatever type of meat you are using, and season to taste.
Take your Corn Tortillas and soften them in a pan with a bit of hot oil in it over medium heat.
Roll up your red chile enchiladas like so with the overlap side down.
Cover enchiladas with more red chile sauce
Sprinkle with the cheese
Bake in 450° oven for 12-15 minutes or until your cheese is how you like it. It feels good to make your own enchiladas, doesn’t it?
Read this if you ask your self “How do I use Poblano or Anaheim Peppers?”
Chiles rellenos is an old Mexican dish produced with poblano or Anaheim peppers that are stuffed and then deep fried after being dipped in batter. The name of this dish actually means “stuffed chiles” in Spanish. The actual stuffing varies from place to place, and reigions sometimes put their own mark on this old Mexican recipe. If you are interested in making this classic mexican dish, and you can handle a little heat (or a lot), here is a delicious way to make chiles rellenos. This chiles rellenos recipe was handed down to me by a friend and so on. This is a great recipe to use if you want to make chiles rellenos for the first time.
- 10 fresh anaheim or poblano chiles
- 1 pound Monterrey Jack cheese
- flour for dredging
- salt and pepper
- 4 eggs, separated
- oil for frying
- Red Chile Sauce (recipe follows)
- Char chiles over gas flame or under broiler, turning to blacken
all over. Place in a paper bag, close, and let steam for 15 minutes.
Rub off skin. Cut lengthwise, stopping about 1/2 inch from the tip.
Scrape out veins and seeds.
- Stuff each chile with a 3 inch by 1 inch stick of monterey jack.
Dredge chiles in flour seasoned with salt and pepper. This is very important for chiles rellenos.
- Beat whites until foamy, add pinch of salt, and beat until stiff.
Beat yolks, then fold into whites. Working quickly, dip chiles in
eggs to coat.
- Fry chiles in 1 inch of hot oil in a large skillet, turning to
brown evenly. Drain on paper towels. Serve with red chile sauce.
Red Chile Sauce
- 20 dried New Mexico red chiles
- 2 cloves garlic, peeled and crushed
- 1 small yellow onion, peeled and quartered
- 1 tsp ground cumin
- 1 tsp sugar (optional)
Wash chiles and remove stems, seeds and veins. Bring pot of water
to a boil. Add chiles, cover, and remove from heat. Soak until
soft, about 1 hour, then drain, reserving soaking water.
Place chiles, garlic, onions and 2 cups of soaking water in a
blender or food processor. Puree until smooth. Thin with more
soaking water if sauce is too thick.
Strain sauce into a large saucepan. Add cumin, season to taste with
salt, and simmer, uncovered, over low heat for 10 minutes. If sauce
taste too bitter, add sugar.
After you have done this, pour over your chilies rellenos
We all love some salsa in the summer time! So why not make your own? This super duper hot salsa is perfect for on top of a burger, with tortilla chips, or with some queso dip; the possibilities are endless! Did you know that salsa was the original hot sauce?
You will need the following:
- 5-10 Super Hot Peppers
- 1 Large Tomato (we used beef steak)
- 1 Small Red Onion
- Small Bunch of Chopped Cilantro (2 tablespoons)
- Juice of 1 Lime
- 1 tsp sugar to cut acidity
- 1 tsp salt
- 1/2 tsp cumin
Cut up your super hot peppers, tomatoes, and red onions. The super hot peppers may include ghost peppers, Trinidad scorpion peppers, habanero peppers, fatalii peppers, or whatever your preference is. We used some Ghost Peppers, Brainstrain 7 Pots, and Chocolate Butch T Scorpions.
After dicing all of your ingredients, coat them in olive oil so they don’t burn to your pan when we fire roast them.
Heat up the FIRE and let it get pretty hot!
Flip until you can flip no more.’
Take it off the flame after about 3-5 minutes or until your veggies are cooked to your preference.
Add Your Lime Juice, Cumin, Salt, Cilantro, and Sugar and give it a stir
Serve the super hot spicy salsa with tortilla chips, on a burger, or even with your eggs in the morning.