Two red enchiladas finished with crema and cheese on a white plate

Recipe

Enchiladas Rojas with Ancho

The classic red sauce, in one step instead of three hours.

  • 40 min
  • Serves 4
  • Intermediate

Ingredients

  • ¾ cup Gloria Ancho Purée
  • 12 corn tortillas
  • 400 g chicken or cheese, for filling
  • 250 ml stock
  • 1 tsp oregano
  • Crema, onion and cheese to finish

Method

  1. Bloom the ancho purée in oil, then loosen with the stock and oregano.
  2. Simmer ten minutes until it just coats a tortilla.
  3. Dip each tortilla in the warm sauce, fill, and roll into a dish.
  4. Spoon over the rest, finish with cheese, and bake 15 minutes.

Step by step

How it comes together

  1. Bloom the ancho

    Bloom the ancho purée in oil, then loosen with the stock and oregano.

  2. Simmer the sauce

    Simmer ten minutes until it just coats a tortilla.

  3. Dip, fill and roll

    Dip each tortilla in the warm sauce, fill, and roll into a dish.

  4. Finish and bake

    Spoon over the rest, finish with cheese, and bake 15 minutes.

Keep cooking

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