-Guajillo chile -Tortillas Azucena -carrots -Potatoes -1 onion -Cheese panela or queso fresco crumbled -Coconut oil -2 Ajos I -Consomé powdered chicken -Salt to taste
Thoroughly wash the carrots and potatoes, peel and chop into small cubes. Boil water in a pan and remove from the heat until they are soft.
For the sauce: Clean guajillo chili and fry with a little coconut oil, acitrona along with garlic and onion.
Boil some water and pour the guajillos peppers, let it soak for 15 minutes.
Drain and liquefies guajillos chiles, garlic and onion with water soaked chiles. Then strain them.
Pour pouring sauce in a pan with a little oil and simmer. Season with a little chicken broth and salt, and finally removed from the fire when thickens.
Meanwhile, Azucena fry the tortillas in a pan with little coconut oil.
Immerses each of the tortillas you’ll need in red sauce; filled with potatoes, carrots and roll dices. Enchiladas placed in a pan and fried with very little oil until golden again tortilla on both sides.
Serve your enchiladas and add some cream, cheese and red or green salsa.