I have never been able to answer the question “Can you recommend a good Mexican restaurant?” and is not that the Mexican restaurants I have visited in the past are terrible, well, some of them are, but the problem is that I am always comparing the flavors and seasoning to the flavors we achieve at home.
Enchiladas are a staple in Mexican cuisine. There are many different versions and preparations depending on the region. In central Mexico for instance, they tortilla is dunked in chile sauce and then fried. In the north, in contrast, it is done the other way around, frying the tortilla first and then passing it through a pot of chile sauce.
Enchiladas can have as many variations as you can imagine. Enchiladas rojas, verdes, suizas, de mole, potosinas, norteñas. They can be stuffed with cheese, queso fresco, chicken, ground meat, etc.
This particular rendition is what I grew up with. They are easy to make but I have to warn you though, the preparation takes time and you will end with a pile of dirty plates and pans but it is well worth it.
- 4 cups Water
- 10 New Mexico chilli pods
- 2 Garlic cloves
- 2 teaspoons Salt
- ½ cup Vegetable Oil (plus more if needed)
- 12 Corn Tortillas
- 3 cups Queso Freso (grated)
- ½ cup Onions
- Bring water to a boil in a medium size pot
- In the meantime, remove stems and seeds off the chiles and rinse under cold water to remove dirt
- Add chiles to boiling water. Remove from heat immediately and let it sit for 5 minutes or until skins are soft. Remove chiles from water and reserve both
- Blend the chiles, 1 cup of the reserved water, garlic and salt until smooth. Add more water if necessary. The sauce should not be watery.
- Heat one tablespoon of oil in a medium size pan. Strain chile mixture into the pot and sauté for a couple minutes. Bring to a boil and adjust for seasoning. Remove from heat and reserve
- Heat tortillas in a pan or griddle. Reserve covering with a kitchen towel
- Heat remaining oil in a shallow pan. Fry the warmed tortillas one at a time for about 10 seconds per side. Reserve on paper towels to drain off excess oil
- Mix cheese and onion together, reserve
- Pass the fried tortillas through the chile mixture one by one to cover both sides. Fill with cheese-onion mixture and roll tortilla, repeat until all tortillas are stuffed
- Garnish with extra cheese and sour cream. Serve with a side of Mexican rice and lettuce salad
Let us know what you think and comment below if you have any questions!