Red Chile Enchiladas with Chicharrones and Refried Beans

This Red Chile Enchiladas with Chicharrones and Refried Beans recipe is a celebration of vibrant flavors and traditional techniques. Homemade red chile sauce made from blended dried chiles adds a rich, smoky depth to the enchiladas, while fried corn tortillas bring a delightful crunch.

Paired with refried beans infused with chorizo and the crispy goodness of chicharrones, this dish is a comforting and satisfying meal perfect for gatherings or family dinners. Dive into a plate of these enchiladas for a true taste of Mexican cuisine!

Red Chile Enchiladas with Chicharrones and Refried Beans

Ingredients

For the Red Chile Sauce:

12 dried red chile pods (such as New Mexico or California)

2 garlic cloves

1 cup water (more as needed)

2 tablespoons lard (or oil)

2 tablespoons all-purpose flour

Salt, to taste

Garlic salt, to taste

1 teaspoon ground cumin

For the Enchiladas:

24 corn tortillas

1 large onion, chopped

2 cups shredded cheese (cheddar, Monterey Jack, or your choice)

For the Refried Beans:

Grease from frying chicharrones (about 1/4 pan)

1/2 pound chorizo, crumbled

3 cups cooked pinto beans (or canned, drained and rinsed)

Additional cheese for topping

Instructions

Prepare the Red Chile Sauce:

Boil the dried chile pods in water until soft, about 15-20 minutes. Add the garlic cloves while boiling.

Once softened, drain and blend the chiles and garlic with 1 cup of water until smooth. Set aside.

In a deep pan, melt the lard over medium heat. Stir in the flour to form a smooth paste and cook until light golden.

Gradually add the blended chile mixture to the pan, stirring to combine. Add more water to reach your desired sauce consistency.

Season with salt, garlic salt, and cumin. Let the sauce boil for a few minutes, then set aside.

Fry the Tortillas:

In a skillet, heat oil over medium heat. Fry each corn tortilla for about 30 seconds on each side until soft. Place them on paper towels to soak up excess grease.

Assemble the Enchiladas:

Dip each fried tortilla into the red chile sauce, then place it in a baking dish.

Add a spoonful of chopped onion and a sprinkle of cheese to each tortilla, then roll it up and place seam-side down in the dish.

Repeat until all tortillas are filled and rolled. Spoon additional red chile sauce over the top and sprinkle with remaining cheese and onion.

Bake:

Preheat your oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.

Prepare the Refried Beans:

In a deep frying pan, add the chicharrones grease and crumble the chorizo. Cook until the chorizo is browned and the mixture turns a dark brownish-red.

Add the cooked pinto beans to the pan and mash them to your desired consistency. Stir to combine.

Top with cheese and cover with a lid for a few minutes until the cheese melts.

Serve:

Serve the enchiladas hot, alongside the refried beans with chorizo. Enjoy your delicious meal!

This recipe combines rich flavors and textures for a hearty and satisfying dish. Enjoy!

Notes:

Chile Selection: Choose dried red chiles based on your spice preference. New Mexico chiles are milder, while California chiles offer a slightly sweeter flavor. You can mix different varieties for depth.

Blending Tips: When blending the chiles, add water gradually to achieve your desired sauce consistency. Strain the sauce if you prefer a smoother texture.

Frying Tortillas: Frying the tortillas briefly helps to prevent them from tearing when rolling. If you want a lighter option, you can quickly dip them in the sauce without frying.

Chicharrones: If you don’t have chicharrones, you can substitute with cooked bacon or omit it altogether for a lighter dish.

Make-Ahead: The red chile sauce and refried beans can be prepared in advance and stored in the refrigerator for up to three days. Reheat before assembling the enchiladas.

Customization: Feel free to add additional ingredients to the enchiladas, such as cooked chicken, shredded beef, or sautéed vegetables, to personalize the filling.

Leftovers: Store any leftover enchiladas in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.

Serving Suggestions: Serve the enchiladas with toppings like sour cream, avocado, cilantro, or sliced jalapeños for added flavor and freshness.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use store-bought red chile sauce instead of making my own?

Yes, you can use store-bought red chile sauce for convenience.

Just be sure to adjust the seasoning since store-bought sauces can vary in flavor and saltiness.

What if I can’t find dried chiles?

If you can’t find dried chiles, you can substitute with canned red enchilada sauce or use fresh chiles, though the flavor will differ slightly.

Can I make this recipe vegetarian?

Absolutely! You can omit the chorizo and chicharrones, and use vegetable broth for the sauce.

Add extra beans or vegetables to the filling for added flavor and texture.

How do I store leftovers?

Leftover enchiladas and refried beans can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven or microwave before serving.

Can I freeze the enchiladas?

Yes, you can freeze assembled enchiladas before baking. Wrap them tightly in plastic wrap and aluminum foil.

When ready to eat, bake from frozen, adding a few extra minutes to the cooking time.

How do I know when the chorizo is cooked properly?

Cook the chorizo until it is browned and crumbly, and no longer pink.

It usually takes about 5-7 minutes over medium heat.

What’s the best way to soften the dried chiles?

Boil the dried chiles in water for about 15-20 minutes until they are soft.

You can also soak them in hot water for a similar effect.

Can I use a different type of cheese for the enchiladas?

Yes, you can use any cheese you prefer! Cheddar, Monterey Jack, or even a Mexican blend work well.

How do I prevent the tortillas from tearing when rolling?

Frying the tortillas briefly in oil helps soften them, making them more pliable.

If you’re avoiding frying, you can warm them in the microwave wrapped in a damp paper towel.

What should I do if my sauce is too thick?

If your red chile sauce is too thick, simply add a little more water or broth to reach your desired consistency, then simmer for a few minutes to blend the flavors.