ENCHILADAS ROJAS | My ABUELITA'S Red Enchiladas Recipe | Authentic Cheese Enchiladas

Today I'm going to make my granny

enchiladas

and I'm going to use six to seven dried wahio chiles. I removed the stems and now I'm just going to remove the seeds. I've done something similar in the past. I'll link the

recipe

video below but I recently went to visit my grandma and she was talking about this so I'm going to make a

recipe

and you'll notice that these dried chilies come with debris and sometimes dust so I'll give them a great opportunity. good rinse once they're rinsed I put them in a pot of water I'm going to turn up the heat and I'm going to bring my pot of wahio peppers to a boil like this and once it starts to boil Actually, I'm just going to turn off the heat, I'm going to cover it with a lid and I'm going to let them sit for about 15 to 20 minutes so they become pliable, so now that they're pliable I'm going to take them out of the pot of water and put them in my blender cup.

Now I usually like to use new, fresh water to add to the blender cup, but I tried boiling water and it's not very bitter, so I'm going to use that today, but you will. I want to do that because sometimes I find boiling water to be a little bitter. I'm adding a little piece of onion, a clove of garlic, a teaspoon and a half to two teaspoons of chicken broth powder, a pinch of salt and I'll do it. Add a little bit of that boiling liquid about half a cup to three quarters of a cup and mix and once it's mixed you'll want to taste it for salt or seasoning and adjust it to your preference so I pour it into a bowl. a very wide, flat-bottomed bowl and I'll set it aside until I'm ready to use it.

I'm also going to make a sauce today, so here I have three roma tomatoes, some slices of fresh onion, a clove of garlic. By the way, I left the skin and a jalapeño from my garden, you can also use serrano peppers to make this really spicy, so I'm just going to sauté it in the oil and usually the onions are the first ingredient that cooks so I'm going to remove the onion before it burns and continue to sauté the tomatoes, jalapeño and garlic until they burn a little and turn golden once it's browned and sautéed, I'll remove it and add it to a blender.

I'm going to add a teaspoon of tomato flavored chicken bouillon cube. You can just add salt or chicken flavor. I'm adding salt to taste, a quarter cup of water and blending it. You always want to taste your sauces for salt or seasoning and adjustment and that's my sauce. I'm going to put this in a bowl and set it aside to use later today I'm making

cheese

enchiladas

I'm going to add some with

cheese

and onion and I'm using oaxaca mozzarella cheese also works for this and sometimes my grandma would crumble the queso fresco with cilantro and onion.

I've grated it a little here, but I think slicing it thin helps keep the cheese inside the enchilada when you throw it on the griddle. I'm also using cold corn. tortillas and here is my guajillo sauce. I will dip the tortilla in the sauce and fry it on a greased griddle and I will warn you that this makes the sauce a little messy once it hits the hot oil and splatters so make sure you wear an apron or you will be blessed with wajio sauce on your clothes so you cook it on one side for about five to ten seconds and then you're going to turn it over and the heat source that I'm using is medium low to low heat, if you do this on high heat it's definitely going to burn and come out. of control, so keep in mind the heat source, so I'm going to give it a whirl and now I'm going to add the cheese. and to some I will add cheese and to others I will add cheese and onion and the filling is really versatile.

You can also add shredded meat to this, but usually my grandmother liked to use chicken or beef or even pork for gisados, for example, arroz con pollo or she would make broths and when she made enchiladas this way it really was a way to feed everyone and spread the cheese with onion and cilantro in the mixture so they are ready and you will just place them on the plate as soon as they are melted and cooked so once you have about four or five enchiladas on a plate you pass them to whoever is going to eat them and put them on top how they like it here I have cotija cheese shredded lettuce you can also use cabbage I'm adding that sauce I will do it add more Mexican fresh onion cream, top it with cotija cheese and you will have a plate of delicious homemade cheese enchiladas granny style, so yesterday I got in my vehicle and headed back home to visit my grandparents, my grandparents, my grandpa has been in and out. in the hospital and I really wanted to take some time to sit and visit him and my grandmother, they are older so any time with him is definitely precious.

Here I am, in my childhood home, I practically lived here with my grandparents throughout high school. and during high school, so I masked up and visited them. I received some photos of them. In fact, I gave them some signed copies of my cookbook. My grandmother was very happy to see that and here is a photo of my grandfather when he was younger. I managed to get some photos of them when they were young and this is my grandmother's quinceañera photo. I used to think it was her wedding photo but she said it was for her quinceañera and I got a photo of my great-grandmother Mikayla, who was actually teaching. my grandmother here on the left how to make enchiladas I hope you try this recipe I hope you like it and thanks for watching