Red chile enchiladas, street style (Enchiladas rojas) from Mexico One Plate At A Time (page 122) by Rick Bayless

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Notes about this recipe

  • Breadcrumbs on May 06, 2012

    p. 122 Delicious but very labour intensive and as Rick points out - These wait for no one - so you need to work fast and really make them to order. Nonetheless, I believe they were worth the effort and it was rewarding learning a new cooking method. We loved the flavour of the warm, super-soft, sauce-coated corn tortillas and the toppings Rick suggests of grated cheese (mine was queso Duro Viejo), sliced onion, shredded chicken and the slivered romaine tossed in cider vinegar were absolutely wonderful. I’m not sure what the traditional plating would be and wondered whether I was supposed to open up the tortillas I’d folded but in the end I decided just to serve them folded as they came out of the oven. This was a big hit with our guests. I’m delighted to have lots of the sauce leftover as I’ll freeze it for future use. Photos here: http://chowhound.chow.com/topics/846317#7322322

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