Rachel Aguilar makes her signature enchiladas alongside four generations of her family. Her son, Ruben Aguilar, granddaughter Amara Aguilar, and great granddaughter Catalina Muijen. Rachel grew up in Santa Paula, California before settling in La Puente in Southern California. She has kept cooking artifacts in the family, including the molcajete her grandfather gave her when she got married.

Rachel’s Enchiladas

Rachel’s Enchiladas

Ingredients:
corn tortillas
red chile sauce
cooking oil
shredded cheese
black olives
sour cream
frying pan
chopped onion if wanted

Procedure:
Heat cooking oil in a frying pan.
Heat red sauce in a deep frying pan.
Dip corn tortillas one at a time in hot oil for one turn on each side. Dip in red sauce.
Put on a plate and fill with cheese, olives and onions. Roll and put in a square pan side by side. Spread cheese and olives and onions and spread the rest of the red sauce on top.
Put in the oven until the cheese melts. Serve with sour cream on top.

Enchiladas de Rachel

Ingredientes:
tortillas de maíz
salsa roja
aceite
queso rallado
aceitunas negras
crema agria
sartén
cebolla picada, opcional

Modo de preparación:
Calienta aceite en un sartén.
Calienta la salsa roja en otro sartén.
Se pasan las tortillas – una por una – en el aceite y después se sumergen en la salsa roja.
Se coloca cada tortilla en un plato, se rellena de queso, aceitunas y cebolla, se enrolla y se pone en un recipiente cuadrado. Se espolvorean las enchiladas con el resto del queso, aceitunas, cebolla y la salsa. Se hornea hasta que se derrita el queso y se sirve con crema agria.