Cookbook:Enchiladas Rojas

| Mexican cuisine | Tex-Mex cuisine

Ingredients

 * 6 dried ancho chilies
 * 1–2 cups boiling water
 * 6 tomatoes, peeled, seeded and coarsely-chopped OR 2 cups canned Roma tomatoes, drained and chopped
 * ½ cup diced onions
 * 1 tsp finely-chopped garlic
 * ½ tsp epazote, crumbled
 * Sugar
 * Salt
 * ¼ tsp freshly-ground black pepper
 * 5 Tbsp olive oil
 * 2 eggs
 * 1 cup cream or half-and-half
 * 6 chorizo sausages, skinned and chopped OR ¾ lb spiced pork, chicken or turkey sausage, skinned and chopped
 * 1 cup crumbled queso blanco OR freshly-grated Parmesan cheese
 * 12 tortillas
 * ½ cup chopped green onions

Procedure

 * 1) Soak the chilies in boiling water for 30 minutes.
 * 2) Wearing gloves, stem, seed and cut the chilies into small pieces.
 * 3) Put the chilies and 1 cup of soaking water in a blender and purée at high speed for 20 seconds.
 * 4) Add the tomatoes, onions, garlic, epazote, sugar, salt, and black pepper and blend to a smooth purée.
 * 5) In a frying pan, add 1 tablespoon of olive oil and heat over high heat for 3 minutes.
 * 6) Pour in the tomato sauce and cook for 5 minutes, stirring frequently. Remove from the heat.
 * 7) In a small bowl, beat the eggs with the cream or half-and-half until well blended.
 * 8) Slowly pour the egg and cream into the pan with the sauce, stirring constantly. Cover and set aside.
 * 9) In another frying pan, fry the sausage meat over moderate heat for 5 minutes or so, until they are lightly browned.
 * 10) With a slotted spoon, remove the sausage from the pan and drain on paper towels. Discard the fat in the frying pan.
 * 11) Place the sausages in a small bowl and stir in 3 tablespoons of sauce and ½ cup cheese.
 * 12) Heat the oven to 350°F.
 * 13) In a heavy frying pan, fry the tortillas, one at a time, in very hot olive oil as follows:
 * 14) Dip a tortilla in the tomato sauce.
 * 15) Fry for a minute each side in the pan.
 * 16) Remove the tortilla to a warm plate and place about ¼ cup of sausage mixture in the centre.
 * 17) Roll up the tortilla with the filling inside.
 * 18) Place filled tortillas in a baking dish, seam side down. Pour the rest of the tomato sauce over them.
 * 19) Sprinkle the top with the green onions and ½ cup cheese.
 * 20) Bake for about 15 minutes or until the cheese has melted and the top has browned lightly.

Notes, tips, and variations

 * Always wear glove when handling hot chillies and do not touch your face or eyes when doing so.
 * 3 cups of leftover cooked chicken or pork may be substituted for the sausage; in this case, do not brown it but add it to the tomato sauce directly.