Enchiladas MichoacĆ”nās the way I grew up eating them š„° Thank you grandma for making these for us when we were all just kids. Potatoes ā¢boil your russet potatoes with salt. Boil as many potatoes as needed. The amount of potatoes will depend on how many people youāll be serving. Once you can pierce a knife through your potatoes with ease they are done. Peel and slice your potatoes. Donāt over boil your potatoes. RED SAUCE FOR ENCHILADAS ā¢boil 5 Chiles California, 5 Chiles guajillo and 2 Chile puya until they are nice and soft. ā¢In blender add all your boiled Chiles with *1/4 of an onion, a tablespoon of crushed oregano, 4 garlic cloves, 6 clavos, 10 peppercorns, salt to your liking, 1/2 cup of water from your Chiles and 1/2 cup of chicken broth from your chicken legs. Continue adding more chicken broth or water till your sauce is the consistency you like. ā¢once blended pour your sauce into a tiny bit of hot avocado oil. Add salt and chicken bouillon if needed. Allow your sauce to come to a light simmer and your sauce is done. CHICKEN DRUM STICKS š Boil your drum sticks with *salt *bay leaves *garlic cloves *onion *Lemon pepper seasoning Once your chicken drumsticks are done lightly fry them ā¢TORTILLAS Warm your corn tortillas before lightly frying them. I used avocado oil. Donāt over fry your tortillas. You still want them soft enough to be able to roll them. Once your tortilla is lightly fried, dip into your sauce. ā¢RED ONIONS *slice your red onions in half moon shaped slices. In a separate bowl add your onions and lime juice, salt and crushed pepper. These onions will be added on top of your enchiladas OREGANO AND VINEGAR MIX ā¢in a separate bowl mix chopped white onions, crushed dry oregano, salt and apple cider vinegar till it tops your onions. Allow for your onions to marinate in this vinegar mix for at least 15 minutes. LETTUCE ā¢chop your lettuce QUESO COTIJA ā¢I use queso cotija.
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