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Red Enchiladas Recipe

Mely Martínez - Mexico in my Kitchen
  • 35 minutes
  • Serves 6

INGREDIENTS

4

guajillo peppers (seeds removed.)

4

ancho peppers (seeds removed.)

2

garlic cloves chopped

1/4 tsp

Mexican oregano

Salt and pepper

12

corn tortillas

2 cups

shredded beef (pork or chicken (optional))

1 1/2 cups

fresh cheese crumble

1/2 cup

white onion finely chopped

1/3 cup

vegetable oil

2 cups

pre-cooked diced potatoes and 2 cups of pre-cook diced carrots.

Finely shredded lettuce or cabbage and radishes