Authentic Mexican Enchiladas Rancheras Recipe

Cooking Direction

• Place dried red chile in a bowl and cover with hot water. Soak for 10 to 20 minutes. When chile is softened, remove the stem. Cut the chile lengthwise. Use a spoon to scrape out the seeds and white stringy areas and discard. Cut chile into long pieces about 1/4 inch across, and then cut the strips into 1/4-inch-size pieces.
• Heat two tablespoons of oil in a large saucepan over medium heat. Add onion and pepper and cook until they begin to soften, about 3 minutes. Add tomatoes, chile, garlic, cumin, and oregano and cook for an additional five minutes, stirring. Add salt and pepper to taste. Cover the pan and keep it over low heat to stay warm while you prepare the tortillas.
• Add remaining cooking oil to a medium-sized frying pan to coat the bottom. Heat cooking oil over medium-high heat. Place a tortilla in the hot oil and cook for about 10 to 15 seconds. Flip it over and add 1/4 cup cheese down the center. The cheese will begin to melt. Cook the tortilla for about another 10 seconds. Flip it over and add 1/4 cup cheese down the center. The cheese will begin to melt. Cook the tortilla for about another 10 seconds.
• Remove it from the pan and place on absorbent paper to absorb some of the oil. Wrap one side over cheese, and then the other side, so that cheese is now rolled up inside of the tortilla. Quickly cook another tortilla and cheese, transfer to paper towels, and then place on a serving plate. Repeat the process until all tortillas have been cooked.

Cooking Tips

• If you prefer a smooth version of the sauce, you can use a handheld immersion blender to blend it in the pan until it reaches your desired consistency.

Serving and Storage

• To serve, pour about 1/2 cup of sauce over pairs of enchiladas. These enchiladas are great plain or topped with cream, guacamole, and/or a sprinkle of chopped fresh onions and fresh cilantro leaves. Serve alone on the plate alongside some Mexican rice and/or beans.