BajaNomad - recipe for enchiladas ?

recipe for enchiladas ?

BajaBlanca - 6-4-2011 at 02:05 PM

does anyone have a good recipe for enchiladas ... I have never made them before. gracias.

Cant get better than this....

mcfez - 6-4-2011 at 02:22 PM

Authentic Enchiladas

Ingredients

* 6 dried chile de arbol peppers
* 1 clove garlic
* 1 teaspoon salt
* 3/4 cup water
*
* 1 cup vegetable oil for frying
* 18 (6 inch) corn tortillas
* 3 cups crumbled queso fresco
* 1 cup sour cream
* 1 cup shredded lettuce
* 2 medium tomatoes, thinly sliced
* 1/2 cup chopped green onions

1. Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
2. Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
3. Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

You can add meat to this as well. Chihuahua cheese works great too

Make sure you serve up some home made beans

DENNIS - 6-4-2011 at 02:22 PM

Here ya go, Blanca. This will keep you busy:

http://tinyurl.com/3hgfb97

mcfez - 6-4-2011 at 02:28 PM

Quote:

Originally posted by DENNIS
Here ya go, Blanca. This will keep you busy:

http://tinyurl.com/3hgfb97

Taco Bell serves up a mean dish too, right DENNIS?

Good to see old friends again.

DENNIS - 6-4-2011 at 02:53 PM

Quote:

Originally posted by mcfez
Taco Bell serves up a mean dish too, right DENNIS?

Good to see old friends again.

Thanks, Deno. Hope to see more of you. Welcome back....now givem hell.

Taco Bell??? Yuk...not again although we've learned in the lab that TB meat is perfect for greasing a truck differential. :lol:

Kalypso - 6-4-2011 at 03:56 PM

Quote:

Originally posted by BajaBlanca
does anyone have a good recipe for enchiladas ... I have never made them before. gracias.

BB I blog a bit about Mexican cooking from time to time and one of the pieces I did was on enchiladas, complete with photos (such as they are).

This is the link to the enchilada post

Enchiladas are super simple to make and can be folded, rolled or stacked. The 2 best tips I can leave you with are make your own sauce and use good tortillas, i.e. preferably something from a local tortillaria as they will hold up better to the sauce than the mass produced brands NOB

Good luck. Have fun making them and they'lll be fine.

woody with a view - 6-4-2011 at 04:43 PM

green sauce is your friend, at least where i'm concerned!

DENNIS - 6-4-2011 at 05:04 PM

Quote:

Originally posted by woody with a view
green sauce is your friend, at least where i'm concerned!

Yeah....but you use for a sex toy. :lol:

woody with a view - 6-4-2011 at 05:35 PM

wow! now i'm up against you, too?

maybe i should just F*** off?

:rolleyes:

it kinda makes sense-semilla....

tiotomasbcs - 6-4-2011 at 05:35 PM

McFez is back?! Enchiladas from TB? Oh Yeah???! Parents at school would always bring Enchiladas; dozens. My mothers. bless her heart, were the worst--tooo tomatoey!!! Original recipes, por favor! Chicken, beef, or vegetarian. I love em! Please. Tio

mcfez - 6-4-2011 at 06:30 PM

Quote:

Originally posted by tiotomasbcs
McFez is back?! Enchiladas from TB? Oh Yeah???! Parents at school would always bring Enchiladas; dozens. My mothers. bless her heart, were the worst--tooo tomatoey!!! Original recipes, por favor! Chicken, beef, or vegetarian. I love em! Please. Tio

yes....it took Enchiladas to bring me back to this joint :-) yes...DENNIS....i will give em hell indeed.

Traditional or Updated?

Gypsy Jan - 6-4-2011 at 07:21 PM

Take a look at this recipe from Serious Eats.

http://www.seriouseats.com/recipes/2009/10/enchiladas-especi...

DianaT - 6-4-2011 at 07:33 PM

Question for you expert cooks---and it is about enchiladas.

When at our home in Baja, we buy fresh corn tortillas at the local tortilla factory and they are delicious. However, we cannot make enchiladas with them, or at least the way we have always made them.

We soften them in the heated sauce, but then they fall apart when rolled as enchiladas----We tried using two for each enchiladas and they still split---

What are we doing wrong? We did not fry them, would that help?

Love all the recipes.

mcfez - 6-5-2011 at 05:43 AM

Quote:

Originally posted by DianaT
Question for you expert cooks---and it is about enchiladas.

When at our home in Baja, we buy fresh corn tortillas at the local tortilla factory and they are delicious. However, we cannot make enchiladas with them, or at least the way we have always made them.

We soften them in the heated sauce, but then they fall apart when rolled as enchiladas----We tried using two for each enchiladas and they still split---

What are we doing wrong? We did not fry them, would that help?

Love all the recipes.

Welcome back DianaT.

Here's how I cheat. Cook the corn tortillas in oil first. Then.....dip each into the sauce as you make each enchilada. Instead of putting the fold downwards.....and it filling flops all over....lay the fold upwards...use toothpick to lock in the flipping fold

DENNIS - 6-5-2011 at 06:34 AM

Quote:

Originally posted by mcfez
Here's how I cheat. Cook the corn tortillas in oil first. Then.....dip each into the sauce as you make each enchilada. Instead of putting the fold downwards.....and it filling flops all over....lay the fold upwards...use toothpick to lock in the flipping fold

Yep....that's how I do it too, except after I fill and roll it, I roll it over so the overlap is on the bottom.
I've been wanting to try the stiff tortillas sold for Tostadas by putting one in the hot, red sauce to see if they would become pliable enough to fill and roll. That would save the step of cooking them in oil.
Maybe today.....After Sharky's.
SALUD

shari - 6-5-2011 at 06:43 AM

my sister in law taught me how to make them and as mcfez sez...as in the preparation of many mexican traditional platos, first you put on some music, have a little shot of tequila, then when you have all the ingredients assembled we make a little conga assembly line which makes it more fun and a family event as generally when families make food it is to feed masses of people.

So the first person fries the tortilla in hot oil for a few seconds each side and passes it on a fork to the next lady who dips it in the sauce and passes it to the next who fills it with whatever you like, rolls it and places it in the pan. We put a little space between each 2 so the servings are easier to dole out. This is how they come out best...when I make them by myself, it just doesnt work out very well...key is the fast handling of the tortilla from fryer to sauce to rolled in the pan.

wilderone - 6-5-2011 at 08:03 AM

Use flour tortillas, they won't split and they're bigger. Buy canned enchilada sauce, put a couple tablespoons in the fry pan, coat the tortilla, flip it, then when pliable, shift to a baking dish (which will hold about 10 or so finished enchiladas. Once shifted to the baking dish, fill with black beans, cheese, jalepenos, onions, a little salsa, sliced black olives, and roll them up (or chicken or whatever). At the same time, put another tortilla in the pan to heat. Repeat until you have all you want. Then pour some enchilada sauce or salsa, or your own homemade sauce over the top of the whole bunch in the baking dish, sprinkle with more cheese - any kind - a few more sliced olives for garnish, and bake until the cheese is melted. Serve with sour cream.

shari has it

The Gull - 6-5-2011 at 09:21 AM

Having spent way too many hours in home kitchens watching Mexican ladies create their cuisine, Shari has the right approach. Quick fry to toughen up the tort, quick sauce dip (like in one side of the saucepan and out the other) and then fill, roll, seamside down, tuck against the others.

While it takes a multi-armed (more than two) gringo or only a two-armed Mexican lady, it is much more favorable of a process when performed to Mariachi music and a few shots of tequila and 3+ people.

krafty - 6-5-2011 at 09:54 AM

We use flour tortillas, no frying, and stuff them with cooked chicken chunks and chipotle cream cheese. Roll and pour hmmde. ench. sauce or chip. salsa and some cheddar on top and bake. Always a hit!
They are now selling chipotle and jalapeno cream cheese in Commercial

goldhuntress - 6-5-2011 at 10:20 AM

I make a chile verde sauce and use that with chicken, chopped onion, a Tbls. or so of sour cream mixed with sauce inside and of course cheese and sauce on top. I have fried and just dipped in warm sauce which I prefer, less calories and I don't get that heavy in the stomach feeling that oil can sometimes cause. I have used canned sauce (El Pato) for my red enchiladas in the past but I'm going to make Mcfezs' recipe, it sounds great and also try the recipe Gypsy Jan posted, it sounds really good and healthy. I like Mole enchiladas a lot too but mine have never been that great. Anybody have a good mole to suggest?

BajaBlanca - 6-5-2011 at 11:04 AM

thanks, I now have some awesome recipes to try out .... for someone who has lived here for 5 years straight, it is about time !!! I love eating them ... I will advise as to how they turn out !! thanks again.

BajaBlanca - 6-5-2011 at 11:54 AM

I forgot to mention that costco in san diego has the most amazingly new mexican tomato chile sauce that has MANGOES in it .... the combination sounds odd but I tell you, the resulting flavor in the mouth is really, really good. It comes in a big plastic container. dont have picture or more details but get it if you can ...

mcfez - 6-5-2011 at 06:20 PM

Quote:

Originally posted by krafty
We use flour tortillas, no frying, and stuff them with cooked chicken chunks and chipotle cream cheese. Roll and pour hmmde. ench. sauce or chip. salsa and some cheddar on top and bake. Always a hit!
They are now selling chipotle and jalapeno cream cheese in Commercial

Now.....under medium heat in oil...fry them till lightly brown!!!! Oh My Gods! I make deep fried burritos for the kids a few times a month.

[Edited on 6-6-2011 by mcfez]

krafty - 6-5-2011 at 07:26 PM

ok-I try not to fry too much but will try this-gracias McFez!

bajaking76 - 6-6-2011 at 08:33 AM

Anyone ever try Mole Enchiladas? They are fan'FN'tastic! Same technique but Mole replaces the common red or green sauce. Even better than that, Mole and Lengua (tongue) Enchiladas....oh so good! Esentially anything you can put in a taco can go in an enchilada...so hungry now!

mcfez - 6-6-2011 at 11:01 AM

Quote:

Originally posted by krafty
ok-I try not to fry too much but will try this-gracias McFez!

Well....send me a few where they are readied!
555 main st sac ca 95555

BajaBlanca - 6-6-2011 at 03:18 PM

:lol:

Bajahowodd - 6-6-2011 at 03:43 PM

Let's talk about definitions here.

Enchiladas are made with corn tortillas. If you use flour tortillas, aren't you really making a burrito mojado? Just asking.

krafty - 6-6-2011 at 03:49 PM

But I don't like corn tortillas and LOVE enchiladas!?!?!?

Bajahowodd - 6-6-2011 at 04:02 PM

Nah! You love burritos mojados. :spingrin:

Same filling. Use the enchilada sauce to pour over them. Actually, there's this local cafe near me that serves everything from burgers and fries, to fish tacos to meatloaf. They absolutely use canned enchilada sauce for their burritos mojados.

krafty - 6-6-2011 at 06:48 PM

tomato tomato potato potato

wilderone - 6-7-2011 at 12:49 PM

"Mole Enchiladas? They are fan'FN'tastic!"
Best mole enchiladas I ever had was at the French hotel restaurant in Santa Rosalia.

BajaBlanca - 6-8-2011 at 10:52 AM

I am making your recipe mcfez and i do not see when I add the chile and garlic to anything ????? I am going to assume it goes inside each tortilla with cheese ???? I also am adding chicken to mine - a pepper garlic chicken for the stuffing to the enchilada ....

pics later - the house smells soooooooooooooo good !!

BajaBlanca - 6-8-2011 at 11:36 AM

Ok, so in the end ...after mulling this over while I was frying tortillas, I decided the sauce is to beleft ont he side for whomever to add to their own enchilada. i hope this is correct.

I used flour tortillas since les does not eat corn ones ... and they came out a little too greasy .... I piled one on top of the other and maybe i should have put a paper towel in between each ????

wilderone - you do not use oil at all ? just the tomato sauce ? so many variations on a theme ... time to eat now. THANKS ALL.

:bounce:

mcfez - 6-8-2011 at 11:42 AM

The oil acts as a "barrier" to not allow the sauce to mush out the tortilla.

When cooking flour tortilla...use medium high heat......and it takes only less a minute to brown.

You still in your kitchen since the other day making these?

DENNIS - 6-8-2011 at 01:06 PM

Quote:

Originally posted by mcfez
When cooking flour tortilla...use medium high heat......and it takes only less a minute to brown.

Yeah....lard cooks fast.

Bajahowodd - 6-8-2011 at 05:50 PM

Ah, yes! Lard!

Tradicional!

BajaBlanca - 6-8-2011 at 08:49 PM

mcfez ... I got the recipe the other day but only made it today ...took me a couple days to build up courage - I have never made enchiladas before !!

they came out delicious ... and the truth is, I had a blast making them !! the smoke alarm went off and all the neighbors came over to see what was going on in the kitchen (just kidding about the neighbors !! the alarm did go off though.) I now see by your comments that the oil was too hot but they were not too greasy in the end. and we had a surprise visit by our Mexican accountant ALONSO who said they were MUY RICAS !!! as did Les !!!

THANKS ALL.

so thanks and i will be trying one of the other recipes soon.

[Edited on 6-10-2011 by BajaBlanca]

mcfez - 6-8-2011 at 10:35 PM

Gods...I love lard. Makes perfect pie crust, believe it or not.

.................I sit out by my mailbox waiting for dinner to get delivered. :-)

wilderone - 6-10-2011 at 07:53 AM

No - no oil. Happy for your success, Blanca.
You just need a couple tablespoons of the enchilada sauce to soften up the tortillas. Swirl the tortilla around in the pan to coat, then flip, when it's limp - not soggy (too much) - take it out and stuff it, roll it. You're not really frying them per se - just flavoring and softening.
If you use too much enchilada sauce at this stage, they tear because they're too soft. That's why you put the sauces on top before you bake. The most important thing is to have the flame under the pan just right so you can keep warming the tortillas at a steady rate as you're filling and rolling, and not burn the sauce left in the pan from the last one.