Red Chile Enchiladas

Steps

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1. 1
   Remove seeds and veins from the guajillo and ancho chiles, preparing them for soaking.
   ▶ ≈0:34
2. 2
   Boil the guajillo and ancho chiles with onion and garlic in water until the chiles are softened.
   ▶ ≈1:26
3. 3
   Boil serrano chiles, tomatoes, onion, and garlic together to prepare the salsa sauce.
   ▶ ≈0:59
4. 4
   Grind the cooked red chiles into a smooth paste.
   ▶ ≈1:57
5. 5
   Fry the ground red chile paste in hot oil with a bit of water, cooking until flavorful and adjusting salt to taste.
   ▶ ≈2:14
6. 6
   Grind the serrano chiles, tomatoes, onion, and garlic into a salsa sauce.
   ▶ ≈3:14
7. 7
   Quickly dip corn tortillas into the hot red chile sauce.
   ▶ ≈3:53
8. 8
   Place the sauce-dipped tortilla on a plate and fill with the potato and chorizo filling.
   ▶ ≈4:08
9. 9
   Stack a second sauce-dipped tortilla on top of the first one.
   ▶ ≈4:31
10. 10
    Top the stacked tortillas with fresh lettuce.
    ▶ ≈4:44
11. 11
    Sprinkle fresh cheese on top.
    ▶ ≈5:00
12. 12
    Drizzle salsa sauce on top according to personal preference, or serve without if desired.
    ▶ ≈5:00