Here’s how to make them from scratch:
🌶️🧀 Guajillo Chile Enchiladas with Fresh Cheese
🍽️ Servings: 4 (8 enchiladas)
⏱️ Prep + Cook Time: ~45 minutes
⭐ Ingredients:
🔥 For the Guajillo Sauce:
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6 dried guajillo chiles, stems and seeds removed
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2–3 garlic cloves, peeled
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¼ small white onion
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1 small tomato (optional, for richness)
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1 cup water or broth, for blending
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½ tsp salt (or to taste)
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¼ tsp ground cumin (optional)
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1 tsp vinegar or a pinch of sugar (to balance bitterness, optional)
🧀 For the Filling:
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1 cup queso fresco, panela, or crumbled cotija
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Optional: chopped onion, fresh epazote, or parsley for added flavor
🌽 For Assembly:
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8 corn tortillas
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Vegetable oil, for softening tortillas
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Optional toppings: thinly sliced onions, sour cream, avocado, chopped cilantro
🔪 Instructions:
1. Make the Guajillo Sauce
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Toast the guajillo chiles lightly in a dry skillet (10–15 seconds per side) until fragrant — do not burn.
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Place toasted chiles, garlic, onion, and tomato (if using) in a small pot. Cover with water, bring to a boil, then simmer for 10 minutes.
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Drain and transfer to a blender. Add 1 cup fresh water or broth, salt, and optional cumin/vinegar.
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Blend until smooth. Strain if desired for a silky texture.
2. Prepare the Tortillas
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Heat a bit of oil in a pan and lightly fry each tortilla for ~5 seconds per side (just to soften, not crisp).
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Drain on paper towels.
3. Warm the Sauce
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Pour the guajillo sauce into a shallow skillet or pan. Simmer gently for 3–5 minutes to deepen the flavor.
4. Assemble the Enchiladas
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Dip each tortilla into the warm guajillo sauce to coat.
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Place on a plate, fill with queso fresco, and roll up tightly.
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Repeat with all tortillas and arrange enchiladas side-by-side on a serving plate.
5. Finish & Serve
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Spoon additional warm guajillo sauce over the top.
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Garnish with more cheese, onion slices, sour cream, avocado, or cilantro as desired.
📝 Tips:
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These enchiladas are not baked — they’re traditionally assembled and served immediately.
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For spicier sauce, add 1–2 chile de árbol or a pinch of chipotle to the guajillo blend.
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Want to add protein? Add shredded chicken or refried beans with the cheese.
Would you like a version with mole, or a vegan/plant-based alternative too?
