Spice up your corn tortilla recipe with a homemade red chile puree prepared with dried red chile New Mexico, California or guajillo!
Get creative in your own kitchen!
You will yields different shades of red chile tortillas depending on what kind of dried chiles you use.
Tamal Azteca~ Grilled Chicken Enchilada Stack
For Two Servings You Need
6 small homemade red chile corn tortillas
2 1/2 cups enchilada sauce
1 cup grilled chicken, sliced thin
1 cup of your favorite cooked quinoa or rice recipe
1/2 cup of your favorite cheese, crumbled or shredded
1/2 cup your favorite salsa
Shredded lettuce
Onion, sliced thin
Avocado sliced
Using an oven safe shallow dish, cover the bottom with enchilada sauce. Add a tortilla, sauce, chicken and cheese. Repeat with sauce, tortilla, sauce, chicken and cheese. Finish by topping with another tortilla and remaining sauce. Bake in preheated oven for 20 to 25 minutes, just until warmed through and cheese has melted. Garnish with quinoa or rice, salsa, lettuce , onions and avocado slices.
The original video recipe may vary from the new video at the top of the post. The ingredients are still all the same.
Red Chile Infused Corn Tortillas
Ingredients
Ingredients
Red Chile
- 10 to 12 dried chile Guajillo, 58 gr New Mexico or California, stem and seeds removed
- 4 c Water , to cook chiles
- 1 teaspoon salt
For Tortillas
- 2 1/4 cups white corn masa harina for bold red colored tortillas If you use yellow corn masa harina, the tortillas will be more orange in color
- 1 cup warm cooking water from softening chiles
- 1 cup chile puree after you blend it
Instructions
Directions
- Add the dried chiles to a sauce pan. Cover with water and bring to a boil. Reduce heat to low and cook for 10 minutes. Using tongs or slotted spoon, transfer chiles to the blender. Add 1 cup of cooking water and salt. Blend on high until smooth, strain sauce through a wire mesh strainer, set aside.
- In a bowl, add the masa harina. Mix in 1 cup of chile sauce and 1 cup of warm water from softening chiles. Mix well until dough forms. If the dough is sticky, add a little more masa harina, if it's too dry, add a little more liquid. Cover with plastic wrap and set aside for 15 minutes while you preheat the griddle.
- Heat a heavy, stove top griddle pan (or comal) to medium heat. While the pan is heating, roll 15 to 20 masa balls, about the size of a golf ball. Transfer the masa balls to a large plate and keep covered with plastic. Line your tortilla press w/ plastic to fit tortilla press.
- Press the masa ball to about 5 -6 inches, carefully pick up the tortilla and peel the plastic away and lay onto hot griddle. Cook for about 25 seconds or just until it releases easily from the griddle. Flip it! Cook for another 25-30 seconds, then flip again. The tortilla should begin to inflate slightly. You can gently press with your finger or a spatula to get it to inflate more. Flip quickly one more time, then transfer to a towel lined tortilla warmer.
- Keep the tortillas covered as you cook them. The steam created will help soften the tortillas. If you are using the tortillas for taquitos or tacos dorados, it's best to fill them while they are warm and pliable. For enchiladas, lightly fry the fresh tortillas in shallow preheated oil for 20 seconds per side before filling and rolling them.
- Before storing leftover tortillas, spread out onto a towel to air dry just for 10 minutes. Store in ziploc style bags in the refrigerator. Reheat on a very hot griddle or comal for best results.
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