Red Enchiladas filled with Huitlacoche

La morena
Start your day with a very Mexican breakfast with spicy red enchiladas filled with huitlacoche. The red sauce perfectly seasons the flavor of the huitlacoche, finishing them with a perfect gratin that will give it the exact creaminess.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
3
Servings
  • 3 tablespoons vegetable oil
  • 1 tablespoon garlic, finely chopped
  • 1 onion, sliced (approximately 100 g)
  • 1 cup huitlacoche, chopped
  • 3 tablespoons fresh epazote, chopped
  • 1 pinch ground black pepper
  • 2 tablespoons vegetable oil, (for the sauce)
  • 2 jars red salsa, La Morena® of 230g each (for the sauce)
  • 2 pinches salt, (for the sauce)
  • 1 pinch ground black pepper, (for the sauce)
  • 5 tablespoons vegetable oil
  • 6 corn tortillas
  • 1 cup sour cream
  • 300 grams Oaxaca cheese, shredded
  • 1 tablespoon fresh epazote, finely chopped
Preparation
10 mins
15 mins
Low
  • Preheat the oven to 180° C.
  • Heat the oil in a skillet over medium heat and fry the garlic followed by the onion, huitlacoche, epazote, salt, and pepper. Set aside.
  • Heat the oil in a medium pot over medium heat. Add the sauce, cook for 5 minutes, and season with salt and pepper. Set aside.
  • Heat the oil in a medium skillet over low heat. Dip the tortillas one by one in the hot oil. Place them on paper towels to remove excess grease.
  • Fill each tortilla with the huitlacoche. Roll them up and arrange them in a medium baking dish.
  • Sauce the filled tortillas with the red sauce. Add the cream and Oaxaca cheese. Bake in the oven for 15 minutes.
  • Remove from the oven and sprinkle with chopped epazote.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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