Recipe ⤵️ Beautiful enchiladas rojas in celebration of @hedleyandbennett new apron & upcoming celebration of Dia de Los Muertos 💀🤍🌼 Ingredients: - 6-7 guajillo peppers (cleaned & deseeded) - 6-7 chile california (cleaned & deseeded) - 1/2 a white onion - 5-6 garlic cloves - 3-4 peppercorn - 2-3 cloves - neutral oil - corn tortillas Toppings: - queso fresco - onion - tomatoes - lettuce - mexican sour cream Directions: 1. Dry toast your peppers, and add them to a pot of hot water on medium low heat. 2. Toast your onions & garlic, and add them into the water as well. 3. Once they’re nice & soft (5-8 mins) add them to your blender with 1/2 c of the pepper water, peppercorn, cloves, and 1 1/2 tsp salt. 4. Blend until a smooth sauce. 5. Fry in a little oil, bring to simmer, and let it cook for a couple mins. Adjust anything to taste. Then reduce heat to low. 6. Heat a little oil in a separate pan over medium heat. 7. Cover your tortilla in salsa and then fry for 20-30 secs per side in the oil. 8. Remove onto plate, add in queso fresco and fold like a taco. Repeat till you have no more tortillas or salsa. 9. Top with desired toppings & enjoy babe! #hbambassador #enchiladasrojas #diadelosmuertos