New This Month

Enchiladas Rojas

The finish on these enchiladas is more authentic than their melted-cheese-topped brethren--crumbled queso fresco, diced white onion, and pickled jalapeño slices finish off this earthy, fragrantly spiced dish.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Photography: Bryan Gardner

Source: Martha Stewart Living, February 2016


  • 3 ancho chiles (about 2 ounces total)
  • 1/8 teaspoon ground cinnamon
  • 1 whole clove, crushed
  • 1/8 teaspoon dried oregano, preferably Mexican
  • 2 teaspoons fresh thyme leaves
  • 3 black peppercorns, crushed
  • 1 tablespoon sesame seeds, toasted
  • 1/4 cup unsalted roasted peanuts
  • 1/2 cup diced white onion, plus more for serving
  • 1/4 cup plus 2 tablespoons safflower oil
  • Coarse salt
  • 12 corn tortillas (6-inch)
  • 1 recipe Carnitas for Enchiladas Rojas, kept warm
  • Crumbled queso fresco, sliced pickled jalapeno, and fresh cilantro leaves, for serving


  1. Toast chiles in a dry medium skillet over medium-high until fragrant and blistered, 1 to 2 minutes a side. Wipe skillet clean. Remove and discard chile stems and seeds; transfer chiles to a bowl. Cover with 3 cups hot water and let soak 15 minutes. Remove chiles, reserving liquid.

  2. Blend chiles, cinnamon, clove, oregano, thyme, peppercorns, sesame seeds, peanuts, onion, and 1 1/2 cups reserved liquid until smooth. Heat 2 tablespoons oil in skillet over medium-high. Add sauce and cook, stirring constantly, until thickened, 5 minutes. Add 1 cup reserved liquid; bring to a boil. Season with salt; keep warm.

  3. Heat 1 tablespoon oil in another skillet over medium. Gently fry tortillas one at a time, using 1 tablespoon oil for every 3 tortillas, until pliable, about 30 seconds a side. Remove each with tongs, letting oil drip back into skillet, and dip into sauce, turning to fully coat. Transfer to a plate.

  4. Place a heaping 1/4 cup carnitas in center of a tortilla. Roll tightly and place, seam-side down, in a 9-by-13-inch baking dish. Repeat with remaining tortillas, arranging them in dish in 2 rows. Pour remaining sauce over enchiladas. Top with queso fresco, onion, jalapeno, and cilantro; serve.


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