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Confetti Travel Cafe
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Food & Drink, Recipes 0

Enchiladas Rojas, Zacatecan Style

By Leslie Hayertz · On May 1, 2016


This has become my favorite enchiladas sauce recipe. I learned the original from Lolis Diaz during my visit to Instituto Fénix  in Zacatecas, Zacatecas, Mexico, but over the years, I’ve tweaked it considerably.

 Sauce

Ingredients:

  • 2 oz. pkg. dried, about 4 chiles (If you use California, New Mexican or Pasilla chiles—long, slender, smooth and red, your sauce will be spicier and redder. If you use Ancho or Ancho Pasilla chiles—short, wide, wrinkly and eggplant-colored, your sauce will be milder and darker colored.)
  • Approximately 1/8 oz. baking chocolate
  • 1 1/4 cup water water
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • pinch of cinnamon

To Prepare:

  1. Clean the chiles, removing the seeds.
  2. Heat the water in a saucepan.
  3. Put the chiles in the hot water until they soften a bit, about 15 minutes.
  4. Place ut the water and chiles in a blender or food processor.
  5. Put the blended chiles in a frying pan or sauce pan.
  6. Add the chocolate, salt and sugar.
  7. Let it boil for a few minutes.

Enchiladas

Ingredients:

  • 12 corn tortillas
  • cooking oil
  • 1/2 onion, chopped
  • 1 1/2 cup crumbled Mexican Cotija cheese (or 2 cups grated Monterrey Jack or Colby Jack)

To Assemble:

  1. Heat oil in a frying pan.
  2. Pass each corn tortilla through the oil—long enough to soften it, not to brown it.
  3. Dip each tortilla in in the hot enchilada sauce.
  4. Place cheese and onion in the center of the tortilla and roll it up.
  5. Place the rolled enchiladas on a plate, pour a very little bit more sauce on top.
  6. Garnish with sour cream and/or cheese.
A cooking class at Insituto Fenix in Zacatecas, Mexico.

Lolis Diaz teaches a cooking class at Insituto Fenix in Zacatecas, Mexico. (Photo courtesy Beth Werber.)

Read Leslie Hayertz’ story on Spanish Language Schools and Homestays here.

-Recipe photo by Leslie Hayertz.

Download PDF
enchilada rojasenchilada sauce recipesInsituto FenixLeslie HayertzMexicorecipe for enchilada sauceZacatecan style enchilada sauceZacatecas
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Leslie Hayertz

Leslie Hayertz received her BA/ed. from Central Washington University and her MA from Middlebury College. As a Spanish teacher and interpreter, she’s traveled throughout Ecuador, Colombia, Mexico, Central America and Spain. After a gritty day of conjugating verbs with her students, she reverts to her native English to write plays, articles and fiction. Her work has appeared in various publications, including Calyx, Clinton St. Quarterly and Red Rock Review, and her one-act plays have had staged readings and a production in Alaska, Washington and New York. She lives in West Linn, Oregon.

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