ENCHILADAS WITH SALSA ROJA

Enchiladas with Salsa Roja image

Provided by Lillian Patterson

Time 50m

Number Of Ingredients 20

FOR THE ENCHILADA SAUCE:
3 large red chili peppers
2 small red serrano chili peppers (or any small hot red pepper)
4 clove garlic, minced
2 Tbsp olive oil, extra virgin
1 Tbsp lemon juice
1/4 c red chili powder
1 c water
2 Tbsp sugar
FOR FILLING:
2 Tbsp olive oil, extra virgin
1 small red onion, diced
1 1/2 lb beef, cut into thin strips
1 pinch garlic salt
1 pinch cayenne pepper
1 pinch oregano, dried
2 c shredded sharp cheddar cheese, divided
FOR WRAPPING:
12 corn tortillas
hot oil (a deep fryer makes this step much easier)

Steps:

1. Puree first 4 ingredients in food processor. Add to saucepan, straining first to remove any large chunks. Stir in remaining sauce ingredients and saute for several minutes on low until mixture starts to bubble. Remove from heat.
2. Saute beef and diced onion in olive oil until cooked to desired doneness. Remove from heat and stir in 1 cup of the cheese.
3. Heat oil and, using tongs, dip corn tortillas one at a time in oil, then in sauce. Fill with 2 tablespoons of beef mixture and roll, placing side by side in greased baking dish (be careful, as tortillas will be hot). Pour remaining sauce over enchiladas and bake for 20 minutes at 350 degrees. Top with remaining cheese and bake for an additional 10 minutes or until cheese is melted. Let pan rest for 5 minutes before serving.