Chile De Árbol Diablo Enchiladas
Enchiladas are a staple in Mexican cuisine. Maybe it’s in my genes because enchiladas date back to Mayan times, who knew! This is the spiciest and most traditional enchilada I have come up with, it includes the sauce inspired by my pops- the Chile De Árbol Diablo sauce, and marries it with a healthy (cooked without oil) take on a traditional enchilada. This enchilada is not for the weak-it’s for those who seek spice and adventure. I challenge you to eat 4 of these enchiladas without any water or drink and let me know if you break a sweat or must blow your nose.
Chile de Árbol Diablo Enchiladas
Printable Version
Yield: Makes 2 Servings Total Time: 15-20 minutes
Ingredients:
– Chile De Árbol Diablo Sauce
-2-3 Cups of Shredded Muenster Cheese (No Substitutions)
-1/2 Cup of Cilantro (for garnishing)
-8 Corn Tortillas
Equipment Needed:
-Cheese Grater
-Cutting Board
-Knife
-Comal or Pan to Heat Corn Tortillas
-Boiling Pot for Chile de Árbol
-Spoon
-Glass bowl
Prep:
– Get the muenster cheese and cheese grater and cutting board
– Grate cheese on top of cutting board
– Measure 2-3 cups of shredded muenster cheese and set aside in a glass bowl
– Rinse the cilantro and remove the stems and place in bowl and set aside
Directions:
– Get the Chile de Árbol Diablo sauce and pour into a boiling pot
– Place the boiling pot on the stove and turn the gas/electric knob to a low setting and
simmer until hot
– Once the Chile de Árbol is hot pour it into a glass bowl and set aside
– Get your Comal/pan to heat tortillas and put it on the stove and turn the gas/electric
knob to a low setting
– Get your corn tortillas and place on the Comal making sure to flip the tortilla so it
doesn’t burn or get crispy- we are trying to achieve a soft warm corn tortilla for
rolling purposes
– Then get your corn tortillas and place in between a kitchen towel to stay warm
– Once the chile de árbol sauce is hot, cheese is grated and tortillas warmed
– Grab a plate then
– Grab your spoon and pour some of the chile de árbol sauce on the entire plate
– Then get your warm corn tortilla and lay it flat on the plate and with your spoon pour
chile de árbol sauce on top of the tortilla
– After the sauce is on the tortilla grab some muenster cheese and sprinkle on the
tortilla in a horizontal format close to the edge of the tortillas
– Then grab the edge of the tortilla along with the cheese and roll the tortilla to form
an enchilada
– Repeat this process for desired quantity
– At the end pour chile de árbol sauce on top of the enchiladas so everything is
covered in the sauce
– Then sprinkle muenster cheese on top along with a garnish of cilantro
– Now you have made the Spicy Challenge Chile de Árbol Diablo Enchiladas.
*****In traditional Mexican cooking, the tortillas are cooked with oil and then dipped into the sauce. Please note that I have loved this method growing up but am trying to eliminate oils in my recipes for health purposes.*****