About the Recipe
10 guajillo chilies
¼ small onion, chopped into chunks
3 garlic cloves, peeled
1 small piece of cinnamon (optional)
1 small piece of Abuelita chocolate (optional)
3 whole black pepper (optional)
3 whole cloves (optional)
5 crackers (to thicken the sauce)
Oaxaca style shredded cheese (quantity to taste, the more cheese the better)
Grated Oaxaca style cheese (or Farmers Rope)
For the sauce, the guajillo chilies are deveined and washed under running tap water. They are put in a casserole with water to cover them and put on the fire to boil. Let it boil for 5 minutes and turn off the heat, let it rest for another 5 minutes.
The guajillo chilies, onion and garlic are blended for 1 minute. Add cinnamon, chocolate, pepper and cloves, blend again for 1 minute. Add the cookie and blend for 1 minute.
Strain through a strainer (sieve) and put over medium heat until the sauce boils. It is stirred frequently while it is heating until it boils, it is left to boil for 5 minutes over low heat in which the tortillas are prepared.
For the preparation of the tortillas, in another casserole we put a tablespoon of oil (it can be olive, canola, etc.), when the oil is already ready, it is put on low heat and the tortillas are fried one by one, passing them on the side and side by the hot oil, the tortilla should be soft with a very subtle golden hue.
The sauce is turned off and the tortillas begin to pass in the sauce from side to side, each tortilla, one by one until all the tortillas are salted.
The tortillas are filled with the shredded cheese and rolled. They are placed in a baking tin. So, until you have 30 enchiladas. Put grated Oaxaca cheese on top at 30 enchiladas and put in the preheated oven for 10 minutes at 350 F. Leave the enchiladas in the oven until the top cheese is gratin (10-15 min)
The enchiladas are served on a plate, the pieces that each commensal wishes, and it is accompanied with the rice of your choice.