Enchiladas Rojas

Instructions

Soak the chilies in boiling water for 30 minutes. Wearing gloves, remove the stems and seeds and cut the chilies into small pieces.

Put the chilies and 1 cup of the soaking water in a blender and purée at high speed for 20 seconds. Add the tomatoes, onions, garlic, epazote, sugar, salt and pepper, and blend until completely smooth.

Heat 1 tablespoon of the olive oil in a frying pan over high heat for 3 minutes. Pour in the sauce and cook for 5 minutes, stirring often, then take the pan off the heat.

Beat the eggs with the cream until well blended. Pour this slowly into the sauce while stirring constantly, then cover the pan and set it aside.

In a second pan, fry the sausage over moderate heat for about 5 minutes, until lightly browned. Lift it out with a slotted spoon, drain on paper towels and pour off the fat from the pan.

Mix the sausage in a small bowl with 3 tablespoons of the sauce and ½ cup of the cheese. Heat the oven to 350°F.

In a heavy frying pan, fry the tortillas one at a time in very hot olive oil. Dip each tortilla in the sauce, fry it for a minute on each side, and move it to a warm plate.

Put about ¼ cup of the sausage mixture in the centre of each tortilla and roll it up around the filling. Lay the rolls seam side down in a baking dish.

Pour the remaining sauce over the enchiladas and scatter the green onions and the remaining ½ cup of cheese on top.

Bake for about 15 minutes, until the cheese has melted and the top is lightly browned.