This is a recipe for homemade enchiladas and sauce (Enchiladas con Salsa Roja Casera) I got from a friend, who just happens to be the best cook I know.
She’s from Michoacan, Mx. They didn’t have a lot of money for meat, but everyone grew potatoes (papas), so that’s what they used for filling.
Nope. –No exact measurements. She cooks by taste and experience, so this is all the recipe you get.
You’ll also notice that these aren’t smothered in sauce and cheese like the enchiladas most people around here grew up with.
—Basic enchilada ingredients—
3-4 red potatoes
3-4 dried California chilies
1-2 dried pasilla chilies
garlic -1/2 clove
1 med-large white onion, finely chopped
1-2 Serrano chilies
cotija cheese -crumbled
hot dogs served on the side
Boil the pasilla and California peppers until soft. About 15min -Reserve water
Allow them to cool then remove all the seeds, ribs and stems.
Blend with salt and 1/2 clove of garlic, adding a little of the water you boiled the peppers in. –Keep it saucy but fairly thick.
Boil the potatoes until soft. Allow them to cool, peel, and mash them with salt.
Make the red sauce by blending 4-5 large tomatoes, 1-2 serranos, and a little water, salt, and oregano.
Pour into a wide bowl or pan and add the finely chopped onion and one bunch of chopped cilantro. (Let it sit for a few minutes to allow the flavors to meld.)
Heat a pan with cooking canola oil (Manteca works) until the oil starts to shimmer.
Dip the tortillas in the red sauce and lay in hot oil add the potatoes and pepper sauce to the center. Use a spatula to fold each side in, overlapping in the middle. Let it fry for about 1 minute on each side.
Make diagonal slices in the hot dogs and cook them in the same oil.
While that’s finishing shred some lettuce or use the pre-shredded kind (my way)
Serve enchiladas with sour cream, cheese, shredded lettuce and pork cracklings. (and Tapatio)
Add one hot dog to each plate.