Enchicharonadas
Enchicharonadas
Ingredients
For the Chicharr贸n Sauce
- 2 tablespoons vegetable oil, divided
- 1/2 yellow onion, sliced
- 4 roma tomatoes, halved
- 6 chiles de 谩rbol, dried
- 1 garlic clove
- 2 cups water
- 1 teaspoon powdered chicken bouillon
- 1/4 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup chicharr贸n, broken into smaller pieces
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 teaspoon salt, as needed
For the Tortillas and Filling
- 12 corn tortillas
- 1/2 cup vegetable oil, for frying
- 1 cup queso fresco, crumbled
For Garnish
- 1/2 cup chicharr贸n, crumbled
- 1/4 cup Mexican crema
- 1 avocado, diced
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the sliced yellow onion, halved roma tomatoes, dried chiles de 谩rbol, and garlic clove. Saut茅 for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and acquire some color.
鈴憋笍 7 min
- 2
Pour 2 cups of water over the saut茅ed vegetables. Stir in the powdered chicken bouillon, ground cumin, and dried oregano. Bring the mixture to a simmer, then reduce heat to low, cover, and let it simmer for 5 minutes to allow the flavors to meld.
鈴憋笍 7 min
- 3
Carefully transfer the simmered vegetable mixture to a blender. Add 1 cup of broken chicharr贸n and 1/2 cup of fresh cilantro. Blend thoroughly until the sauce is smooth and vibrant orange. If needed, add a small splash of water to achieve desired consistency.
鈴憋笍 5 min
- 4
In the same saucepan (or a clean one), heat the remaining 1 tablespoon of vegetable oil over medium-low heat. Pour the blended chicharr贸n sauce into the pan. Season with salt to taste, starting with 1/2 teaspoon. Allow the sauce to simmer gently for 5-10 minutes, stirring occasionally, until it thickens slightly and the flavors deepen. Keep warm.
鈴憋笍 10 min
- 5
While the sauce simmers, heat 1/2 cup of vegetable oil in a large skillet over medium heat. Lightly fry each corn tortilla for about 15-20 seconds per side, just until it is soft and pliable, but not crispy. Place the fried tortillas on a plate lined with paper towels to drain excess oil.
鈴憋笍 10 min
- 6
Take each softened tortilla and place a small amount of crumbled queso fresco down the center. Roll the tortilla tightly to form an enchilada. Repeat with the remaining tortillas and cheese.
鈴憋笍 5 min
- 7
Arrange the rolled enchiladas on a serving platter. Generously spoon the warm chicharr贸n sauce over the enchiladas, ensuring they are well-coated. Garnish with additional crumbled chicharr贸n, a drizzle of Mexican crema, and diced avocado.
鈴憋笍 5 min
- 8
Serve immediately and enjoy your Enchicharonadas!
鈴憋笍 1 min
Kitchen Tools
Nutrition Facts (per serving)
Enchicharonadas
Ingredients
For the Chicharr贸n Sauce
- 2 tablespoons vegetable oil, divided
- 1/2 yellow onion, sliced
- 4 roma tomatoes, halved
- 6 chiles de 谩rbol, dried
- 1 garlic clove
- 2 cups water
- 1 teaspoon powdered chicken bouillon
- 1/4 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup chicharr贸n, broken into smaller pieces
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 teaspoon salt, as needed
For the Tortillas and Filling
- 12 corn tortillas
- 1/2 cup vegetable oil, for frying
- 1 cup queso fresco, crumbled
For Garnish
- 1/2 cup chicharr贸n, crumbled
- 1/4 cup Mexican crema
- 1 avocado, diced
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the sliced yellow onion, halved roma tomatoes, dried chiles de 谩rbol, and garlic clove. Saut茅 for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and acquire some color.
鈴憋笍 7 min - 2
Pour 2 cups of water over the saut茅ed vegetables. Stir in the powdered chicken bouillon, ground cumin, and dried oregano. Bring the mixture to a simmer, then reduce heat to low, cover, and let it simmer for 5 minutes to allow the flavors to meld.
鈴憋笍 7 min - 3
Carefully transfer the simmered vegetable mixture to a blender. Add 1 cup of broken chicharr贸n and 1/2 cup of fresh cilantro. Blend thoroughly until the sauce is smooth and vibrant orange. If needed, add a small splash of water to achieve desired consistency.
鈴憋笍 5 min - 4
In the same saucepan (or a clean one), heat the remaining 1 tablespoon of vegetable oil over medium-low heat. Pour the blended chicharr贸n sauce into the pan. Season with salt to taste, starting with 1/2 teaspoon. Allow the sauce to simmer gently for 5-10 minutes, stirring occasionally, until it thickens slightly and the flavors deepen. Keep warm.
鈴憋笍 10 min - 5
While the sauce simmers, heat 1/2 cup of vegetable oil in a large skillet over medium heat. Lightly fry each corn tortilla for about 15-20 seconds per side, just until it is soft and pliable, but not crispy. Place the fried tortillas on a plate lined with paper towels to drain excess oil.
鈴憋笍 10 min - 6
Take each softened tortilla and place a small amount of crumbled queso fresco down the center. Roll the tortilla tightly to form an enchilada. Repeat with the remaining tortillas and cheese.
鈴憋笍 5 min - 7
Arrange the rolled enchiladas on a serving platter. Generously spoon the warm chicharr贸n sauce over the enchiladas, ensuring they are well-coated. Garnish with additional crumbled chicharr贸n, a drizzle of Mexican crema, and diced avocado.
鈴憋笍 5 min - 8
Serve immediately and enjoy your Enchicharonadas!
鈴憋笍 1 min