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Before you jump to The best Authentic Mexican enchiladas recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.
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We hope you got insight from reading it, now let's go back to the best authentic mexican enchiladas recipe. To cook the best authentic mexican enchiladas you only need 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook The best Authentic Mexican enchiladas:
- Use 6 of potatoes.
- Prepare 12 of guajillo chilies.
- Provide 2 of arbol chilies.
- You need 1 of corn tortillas.
- Provide 1 lb of cheese (Oaxaca or fresco).
- Provide 1 clove of garlic.
- Use 1 tsp of salt.
- Get 2 of black peppers.
- Get 1 dash of cumin.
- Use 3 of cloves.
- Prepare 1/2 cup of sour cream.
- You need 1 of shredded lettuce.
- Take 1 of pickled jalapenos.
- Take 1 of vegetable oil.
- Prepare 1/2 of onion.
- You need 1/2 of diced onion.
Instructions to make The best Authentic Mexican enchiladas:
- Peel and dice the potatoes. Cook them in boiling water for five minutes and drain. if you like them more firm, add a Tbsp of vinager to the water while they are cooking.
- toast the chilies and take out the veins and seeds. put them in boiling water with half the onion and the garlic. cook them for about 15 minutes. I'd you don't like spicy food, do not add the arbol chilies.
- blend the chilies with onion and garlic, add the cumin, cloves, peppers and salt and the water where you cooked them, enough water to make a slightly tick sauce. Reserve.
- Heat oil in a skillet and fry the potatoes. Add 4 Tbsp of the sauce and salt according to your taste. Mix well and reserve.
- Heat 1 Tbsp of oil in a skillet. Dip one tortilla in the sauce and transfer it to the hot oil, frying both sides..
- Add 1 tsp of diced onion and cheese according to your taste to each tortilla while it's still on the skillet, fold it in half and then, roll it.
- Serve 3 or 4 on each plate, topping with potatoes and grated cheese.
- You can add lettuce and pickled jalapenos to the toppings.
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