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BajaBlanca
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Posts: 13242
Registered: 10-28-2008
Location: La Bocana, BCS
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recipe for enchiladas ?
does anyone have a good recipe for enchiladas ... I have never made them before. gracias.
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mcfez
Elite Nomad
Posts: 8678
Registered: 12-2-2009
Location: aka BN yankeeirishman
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Cant get better than this....
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
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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Here ya go, Blanca. This will keep you busy:
http://tinyurl.com/3hgfb97
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mcfez
Elite Nomad
Posts: 8678
Registered: 12-2-2009
Location: aka BN yankeeirishman
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Taco Bell serves up a mean dish too, right DENNIS?  Good to see old friends
again.
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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| 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. 
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Kalypso
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Posts: 147
Registered: 5-17-2011
Location: San Diego
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| 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.
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woody with a view
PITA Nomad
Posts: 15940
Registered: 11-8-2004
Location: Looking at the Coronado Islands
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Mood: Everchangin'
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green sauce is your friend, at least where i'm concerned!
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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| 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.
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woody with a view
PITA Nomad
Posts: 15940
Registered: 11-8-2004
Location: Looking at the Coronado Islands
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Mood: Everchangin'
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wow! now i'm up against you, too?
maybe i should just F*** off?
 it kinda makes sense-semilla....
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tiotomasbcs
Super Nomad
Posts: 1837
Registered: 7-30-2007
Location: El Pescadero
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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
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mcfez
Elite Nomad
Posts: 8678
Registered: 12-2-2009
Location: aka BN yankeeirishman
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| 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.
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
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Gypsy Jan
Ultra Nomad
Posts: 4275
Registered: 1-27-2004
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Mood: Depends on which way the wind is blowing
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Traditional or Updated?
Take a look at this recipe from Serious Eats.
http://www.seriouseats.com/recipes/2009/10/enchiladas-especi...
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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DianaT
Select Nomad
Posts: 10020
Registered: 12-17-2004
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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.
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mcfez
Elite Nomad
Posts: 8678
Registered: 12-2-2009
Location: aka BN yankeeirishman
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| 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
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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| 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
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shari
Select Nomad
Posts: 13052
Registered: 3-10-2006
Location: bahia asuncion, baja sur
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Mood: there is no reality except the one contained within us "Herman Hesse"
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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.
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wilderone
Ultra Nomad
Posts: 3894
Registered: 2-9-2004
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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.
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The Gull
Super Nomad
Posts: 2223
Registered: 8-28-2003
Location: Rancho Descanso, BCN
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Mood: High
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shari has it
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.
�I won\'t insult your intelligence by suggesting that you really believe what you just said.� William F. Buckley, Jr.
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krafty
Super Nomad
Posts: 1052
Registered: 8-23-2010
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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
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goldhuntress
Senior Nomad
Posts: 663
Registered: 1-28-2010
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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?
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