Tired of the traditional fried bacons and eggs for breakfast? Bacon enchilada is a rare and sinful treat oozing with creaminess and savory toppings. A little bit salty but not too spicy, this type of enchilada will make your family may find it hard to leave the breakfast table. It is highly recommended for Sunday mornings when you and your family can enjoy extended period of time just to enjoy breakfast.
- 6 dried guajillo chilies (also: ancho, pasilla, New Mexican chilies or chipotles)
- 1 canned chipotle in adobo (including a dash of adobo sauce)
- ½ yellow onion, roughly chopped
- 4 cloves of garlic, peeled and rough chopped
- 1 can of 14.5 oz. diced tomatoes, drained and fire toasted
- ½ tsp. of dried oregano
- ¼ tsp. of ground allspice
- 2 tsp. of ground cumin
- Kosher salt
- black pepper, freshly ground
- 12 slices thick-cut bacon, cooked until crispy
- 12 corn tortillas
- 1 lb. of cheese, shredded
- ¼ cup chopped fresh cilantro (add more for serving)
- 12 pickled jalapeno rings
Garnish (your choice)
- Sour cream
- Onions, raw and chopped
- Prepare the enchilada sauce by doing the following steps:
- Rehydrate the dried chilies by tearing off the stems and deseed them by tearing off the flesh and getting rid of the seeds and membrane. Note: If you have sensitive skin, wear gloves first.
- Put the chilies inside a medium stock pot and fill it with water just enough to fully submerge the chilies. As the chilies will float, submerge them using the tongs to know the right amount. As the rehydration process takes place, you will notice that they begin to sink.
- Now, place the pot over high heat but don’t cover it with lid. When it comes into a boil, turn off the heat and cover the pot with lid. Let it rest for about 20-30 minutes.
- When the chilies are soft enough to the feel, pick them out of the water using the tongs and put them inside the blender.
- Pour 1 cup of rehydrating liquid into the blender to rehydrate the chilies.
- Set medium or large pan over medium flame and add 1 tsp. of vegetable oi.
- Sauté the onion and garlic until they are translucent. Turn off the heat and let them cool for a while before transferring them to the blender together with the chilies.
- Also add the chipotle in adobo sauce plus a dash of adobo sauce.
- Next, put the tomatoes, oregano, cumin, allspice, salt and pepper into the blender.
- Blend the ingredients together until you make a smooth puree.
- Using the same pan where you sauté the onion and garlic, add a teaspoon of vegetable oil again and transfer the enchilada sauce into the pan. Cook it for about 10 minutes over medium-low heat. Wait until the sauce thickens and darken a bit then lower the flame. After cooking the sauce, set it aside until you need it.
- You are now ready to arrange the enchiladas, so take the following steps:
- Preheat your oven to 350-degrees Fahrenheit and grease a 9×13-inch pan while you’re at it.
- Heat the tortillas using microwave or over a medium-low heat of a gas stove. Keep them warm on a tortilla warmer or a clean cloth.
- Pour half a cup of enchilada sauce onto the baking pan and spread it evenly.
- On a flat surface, work on your tortillas by laying out one piece of it and fill its center with a quarter cup of shredded cheese. Top the cheese with 1 slice of bacon and a pinch of cilantro. Gently roll the tortilla and place it into the pan with the seam facing down. Repeat this step to the remaining tortillas and pour the remaining enchilada sauce onto their top, then sprinkle with cheese.
- Put 1 pickled jalapeno ring on each enchilada roll.
- Bake the assembled enchiladas for 15 minutes or until you see the cheese bubbling on the surface.
- Before serving, sprinkle some cilantro over the enchilada and serve with your choice of garnish.