Red Enchiladas Zacatecas Style

Yamilette González
In Mexico, we don't suffer from a lack of delicious food; we have recipes to spare! When we think of recipes that serve for the weekly menu, to sell, or that are part of the wide range of antojitos and garnachas, it's inevitable to think of the famous enchiladas.The enchiladas are practical, yielding, and versatile, as they can be prepared with green sauce, red sauce, mole, pipián, and more. This time, we share this recipe for red enchiladas Zacatecas style, so you can enjoy the best of Mexican cuisine from home.Did you know? Zacatecan enchiladas are a very popular snack in that state, where they can be found in restaurants, street stalls, and fairs. Have you tried them?Click here for more enchilada recipes!
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
113
Favorites
Collections
Planner
Grocery List
Ingredients
5
Servings
  • 6 guajillo chiles, rehydrated
  • 5 árbol chiles, rehydrated
  • 1 tomato
  • 1/3 onions
  • 1 clove garlic
  • 1 cup chicken broth
  • vegetable oil
  • 500 grams pork loin, shredded
  • salt
  • pepper
  • corn tortillas
  • vegetable oil
  • panela cheese, For accompaniment
  • lettuce, For accompaniment
  • sour cream, For accompaniment
Preparation
20 mins
10 mins
Low
  • Blend the guajillo chili, árbol chili, tomato, onion, garlic, and chicken broth. Set aside.
  • Heat a little vegetable oil in a pot, pour in the sauce, and cook for 10 minutes. Set aside.
  • In another pot, sauté the pork and season with a little salt and pepper. Set aside.
  • Soak a tortilla in the sauce and brown it in a pan with vegetable oil for about 1 minute.Pass it through a paper towel to remove excess oil. Set aside.
  • Fill the tortilla with the shredded meat and place on a wide plate. Decorate the Zacatecan enchiladas with lettuce, cream, and cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by