Red chili enchiladas are a traditional Mexican dish with deep historical roots dating back to pre-Hispanic times. It is believed that enchiladas were consumed by the Aztecs, who used corn tortillas as a base for their meals, complementing them with different chili sauces for flavor and spice. In Mexico, enchiladas vary greatly by region, and the version with red chili sauce is particularly popular in states like Puebla and Oaxaca.
In other Latin American countries, this dish has varied names and styles. For example, in Guatemala and El Salvador, enchiladas are usually simpler and may include different ingredients like ground meat or vegetables, while in Honduras they are also prepared with stuffed tortillas and small sauces. However, Mexico is considered the country that preserves the most traditional and representative form of this culinary delight.
Enchiladas are not only part of the cuisine but also of Mexican culture, being a main feature at celebrations and family gatherings.
How to prepare Red Chili Enchiladas
To begin, it is essential to have fresh corn tortillas. The first step is to fry them in deep fat to soften them and give them the perfect texture for absorbing the sauce.
Then, dip each tortilla in the red chili sauce to infuse it with flavor and place it on an oven-safe dish that you have previously heated.
Next, sprinkle the tortillas with shredded cheddar cheese and chopped onion to add a creamy and fresh touch.
Cover the tortillas with more red chili sauce and place another tortilla on top, repeating this process to form delicious layers.
Once you finish placing the layers, pour enough chili sauce over the top to completely cover the enchiladas.
Consider that three tortillas form an ideal portion for one person.
Finally, place a fried egg on top of each enchilada, as it is a traditional accompaniment that adds flavor and a very appetizing appearance.
The main ingredients you will need are: corn tortillas, red chili sauce, cheddar cheese, onion, and eggs.
