Enchiladas with Chile Guajillo Sauce

Enchiladas al Guajillo is my favourite Mexican dish. I have been making enchiladas for years but only recently discovered the perfect sauce to go with it - Chile Guajillo sauce. I have eaten this for the first time in Palo Alto Sol Restaurant on California Avenue. The make the sauce a bit richer and add cream, which makes it delicate and creamy. I let myself eat that when we go out, but at home, I opt for the lower caloric version. The sauce is pretty cheap to make, it's not time consuming and it tastes much better than all the sauces you can buy in the supermarket.


For the sauce
  • 4 Guajillo chiles (about 1 ounce)
  • 2 cloves garlic
  • 1 can fire roasted diced tomatoes or normal tomatoes
  • some cumin, peper, sugar and salt to taste (about 0.25 tsp each)
  • 2 cups of water or vegetable stock
For the filling
  • Corn tortillas (I used 8 small ones)
  • 2 peppers of your choice
  • 1 medium onion
  • 1 can of black or pinto beans
  • 1 courgette
  • some boiled rice if you want
  • some vegan cheese or mixed Manchego and Queso Fresco
  • salt and pepper to taste

Place chillies in a bowl and pour some boiling water over to cover all the chillies, cover with lid and wait 15 minutes for chillies to rehydrate. Later put chillies, garlic, tomatoes, cumin, and black pepper in a blender or food processor and purée until as smooth as possible. Strain the sauce through a fine mesh strainer. You can re-blend what's left in your strainer with some extra water and strain it again.

Heat some oil in a large skillet over medium to high heat and pour the sauce in. Cook sauce, stirring constantly, until thickened to consistency of tomato paste, about 5 minutes. Pour in the stock, bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.

Heat some oil in a separate skillet over medium heat and add chopped onions. Cook for about 2-3 minutes and then add chopped peppers and courgette. Cook another 2 minutes. Finally add the beans, 1/3 of the sauce made earlier and some salt and pepper to taste if needed. Cook for another 5 min.

Begin assembling the enchiladas together by putting some sauce of the bottom of your baking dish. Then put some of the filling on a tortilla and wrap like a crepe or an envelope (I prefer the second option for easier transportation to and from the baking dish). Continue doing that with all your tortillas and filling and arrange them in your baking dish. Pour the remaining of the sauce on top of enchiladas and sprinkle with cheese and some herbs if you wish. Bake until the cheese is melted, about 10-15min.


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