Enchiladas are made differently down in Mexico | Enchiladas Rojas
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- čas přidán 7. 02. 2020
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Enchiladas have been one of my favorite foods since I was little and one of the reasons I have always loved Mexican cuisine. Tortillas stuffed with chicken, beef or beans. Slathered in enchilada sauce and topped with cheese and baked. That's typically how most recipes are done in the US, however the traditional enchiladas in Mexico are a completely different experience and that's what we are making today.
So big differences between the two is that corn tortillas are typical in mexico, while flour is more popular in the US. Second is that the tortillas are fried, then dipped in sauce, then rolled and served. Much different as US versions are usually baked.
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little thing to try, here down south of Mexico (Michoacan to be more precise) we actually dip the tortilla in the sause first and then we fry it. And in te proces of frying it is when we add the filling and roll it up. This lets the tortilla absorb the flavor of the chilli sauce.
I'm Mexican living in Australia, it's really nice to see people enjoying real mexican food!!
Where do you buy Mexican ingredients!? I have trouble sourcing the chillies and other things. In Victoria at least
@Such Fallout4 If you're in Brisbane and want proper Mexican ingredients then head to Pennisi Cuisine grocer on Balaclava St in Woolloongabba. They have all the dried chillies as well as the masa for corn tortillas, tortilla presses and harder to find ingredients. Oh and the rest of their International inventory is pretty awesome as well. Not affiliated with them, just get all my Mexican ingredients there. If you are on the North side and can't be bothered heading over the River, Pépés restaurant in Newmarket often have dried chillies, pinto beans, masa harena, and other ingredients for sale as well as occasionally stocking tortilla presses. But seriously, visit Pennisi.
@Such Fallout4 You are in for a treat!
@Such Fallout4 did ya try Indian and Mediterranean (turkey, Italien, Spanish) cuisine?
@@danagboi tortilla presses are overrated and u can do it by hand or a roller too.
I love seeing people from different countries enjoy our Mexican food & culture
Me too, it’s all so interesting.
I live in Thailand and there are at least a dozen Mexican restaurants in my city.
Im so proud right now
@Allen Iekanjika i once o got Beautiful experience when my black and white gfs decided to give me bj at the same time
@@therapvault2375 wtf
Mexican here. It's nice to see you explore the realm of Mexican cuisine and cooking. With that said, my only 2 cents of suggestions would be to strain your sauce after you blend it. Sometimes the chilies leave tiny bits of skin which I find a bit unpleasant. Also, when I blend my sauces I usually add a little bit of chicken bouillon, a pinch of Mexican oregano, and one clove. These little things will make a difference. Also, those enchiladas needed some cheese! Finely grated cotija would've sufficed. Also, next time try dipping your tortilla in the sauce first and then frying it in oil. Source: am American but my parents are from a rural village in Michoacan and illegally crossed the border in the 80's. I learned everything from them. Cheers! P.S. you're super adorable
I don’t know if somebody’s already said this but ,totally use the broth you cooked your chicken in to amp up the flavor of the Chile sauce 💜💜💜
I'm so glad someone is finally explaining the actual way enchiladas are prepared. I'm from the states but my parents are both from Mexico and this is the only version of enchiladas I have ever tried. It's seriously the best❤❤❤
I wouldn't say "actual" since it should be noted that lots of foods probably have multiple different ways of being cooked. Go to India, China or Japan and you would see many different methods of cooking the same foods in different regions...
Heck, even in the US, we have multiple methods to make burgers and pizza... but when food is usually made popular in an outside region, only 1 style is often popularized. Of course, there might be some slight change to better fit the culture's palate, but over all, it's just one method.
That's how it works for Chinese, Indian and Japanese foods in the US... one version is often very popular and people think it's the only version.
@@TheDeathmail the most common and basic way to make enchiliadas in Mexico is this way. There are variations and tweaks depending on not just what part of Mexico you go to but personal touches. Even then though the same way America's know a hot dog is a bun and weiner or a burger is bun meat and cheese. Enchiladas in México are basically this.
If you never tried other recipes, how do you know they are the best?
No you ain't
Same but I grew up without ever having meat as filling. We would always use cabbage, cotija, and onion. Significant others were the main reason people in my family started adding chicken.
These are possibly the best central mexican enchiladas I've ever had, and I've had a lot of enchiladas.
My variation: I used a slight variation of chiles (I could not find normal chipotles oddly enough, so I used two chipolte meccas instead of one along with two canned chipotles in adobo sauce along with the anchos and an addition of two guajillos), and as suggested by some of the comments I actually waited for the peppers to cool down before blending them with the raw onion and garlic. Instead of chicken I cheated and used some fresh chopped Carnitas from my local mexican market and filled my enchiladas with that and shredded Oaxacan cheese. The tortillas I used were also infused with hatch chile and wheat. I then drizzled it with legitimate mexican table cream.
Some of the best enchiladas I've ever had.
You usually find them called "morita" chiles
My Mom taught me to make them like this, but, she always topped them off with shredded lettuce and thinly sliced radishes.
I had radishes on a taco for the first time a couple years back. It was just incredible.
My mom would actually dip the tortilla in the sauce, and then fry it. You get these crispy almost caramelized enchiladas. Makes a mess on the stove but totally worth it!
YES! Same we dip them in the sauce then fry it in a pan than has just a little oil.....ya se me entojo
That's the RIGHT way to do it in my opinion!
Mas rico! Pero si se hace un batidero!
this is the right way
I really enjoy your content. I realized now also after a conversation with the wifey that Mexican food is probably my favorite food...so I appreciate this type of content.
"Enchiladas" made with tomato sauce are not enchiladas, they are Entomatadas.
This word sounds even more funny.
You can also use bean sauce and they become Enfrijoladas; with mole they become Enmoladas; with a peanut and chile based sauce they become Encacahuatadas
@@valeriaceleste4998 True. I was referring to the specific example (1:37) of the video.
@@valeriaceleste4998 with jocoque they become enjocadas
There's even a bean version that my mom makes which are called Frijoladas. She serves it with some sour cream and queso fresco.
Here in México the recipes for enchiladas there are as many as families, so no one has "THE" recipe...
Preach!
Exaaaacto, pero aun así estuvo chido el video, muy padre. Great video
I'm so happy to see this! It's so common for people to just talk down on different recipes, but you're right, there's no one main recipe. I think there's always something we can learn from seeing how other people cook.
adriang430 right! i see a lot of different recipes with all the “thats not how we make it in my family” but like literally every family has a different recipe for everything haha we can definitely learn from all these recipes
@@ajm469 You are right, is nice to see people outside from México that recognize and even try to make the iconic food from my country
I don't think you planned on becoming a Mexican food channel but you sure have become my favorite one!
Yes, you can prepare the salsa with dry chile, but it’s just a kind one of the salsa for the enchiladas. The traditional are green (tomatillo salsa), Rojas ( tomate with or whiteout chile - call entomatadas), with beans sauce (enfrijoladas), with mole (enroladas).
Your channel just popped up on my feed and glad it did. Your enchiladas reminds me of growing up on the Texas border (many years ago) where we would go get Enchiladas Placeras across the river. They would use these large metal grills with a well in the middle where they would shallow fry their tortillas quickly moving them to an ample edge all around waiting for the filling. The filling was mostly the salty farmers cheese with diced onions. We would buy them by the dozen where they would be topped with shredded cabbage wrapped in paper. They also gave you what was boiled chunks of potato and carrot that had been quickly fried in the now chili red oil. Delicious. I make these once in a great while as the clean up involves ridding my stove of all the red frying oil splatters. Well worth it.
Me personally, I would have seasoned that chicken, or marinated it in some of that sauce before steaming or added some of that sauce to the water while cooking. I'd also add some chives or cilantro or minced garlic and onion with some sort of shredded white cheese like Monterrey jack or queso fresco mixed in with the chicken. But then I suppose it would not be a traditional or close to authentic enchilada. That crunch was very satisfying.
I love all of your MX vids! I prefer my enchiladas guajillo based personally. Thanks for sharing what authentic enchiladas should be! Very different from the typical American casseroles, as you said 👌🏽
Thank you! I like the guajillo too, but I love the smokiness from chipotles!
Thrown an Ancho Chile next time, and it would give it a slight sweetness that works wonders with fresh cheese.
This is the way my mom used to make them. However I'll eat enchiladas any way they come so long as the sauce is good!
My Mexican grandmother used cascabel peppers and dark chili powder…they’re the best! They have that smoky flavor!
I was raised in southern New Mexico, and wow, I made enchiladas exactly like you showed! It is sooo awesome that way!
For the sauce, you can also use the liquid in which you cooked the chicken. More flavor, but you do tú, I mean, you do you.
My mom told me that my grandma (from Mexico) makes enchiladas like this. It makes sense now. Thank you :)
Everything's fine, really enjoy the video, just remember that the epazote goes in to the salsa when you're cooking it on the oil so it can spread the whole flavor on the sauce instead of boiling it with the chicken
🎶🎺Down in Mexico by the Coasters played in my head every time he said down in.......
US American here. I've never eaten or even heard of flour tortilla enchiladas. In fact, this recipe looks completely normal.
Same here. Utah has a large Mexican population though so we’re lucky in that regard. I used to travel for work around the US and it seemed like the further east you went, the worse and weirder the Mexican food got. *shiver*
Agreed, these are normal enchiladas. But maybe I've just never had the vanilla version.
Good, because flour tortilla enchiladas are just... no bueno. Unlike the corn tortilla, the flour tortilla becomes a gluey gooey mess when baked with the sauce, yuck.
I'm from Chicago and have never really heard of enchiladas with flour tortillas either....
The best enchiladas video I've ever seen from people abroad. Mexican traditional food is proud of you
Flour tortilla enchiladas is an Americanized version from restaurants. Mexico is like the U.S. in that each region has very different foods and styles of making things with the same name. Traditional ingredients are the ones available in the area. The north is desert, and more similar to California, New Mexico and Texas in cuisine than the central and lower regions of Mexico.
Really i always heard north Mexico used flour tortillas because its climate was better for wheat than corn (as opposed to the south where it was easier to grow corn) and that the U.S just got more accustomed to flour tortillas because they interacted more with the north
@@iriyanjohannsen1957 They are more common in the north for the exacter reason you said. But I never found any flour tortilla enchiladas. I may have just not travelled enough?
@@iriyanjohannsen1957 I'm not sure what grows best in the desert northern states, but you are right about people having access to wheat, to my knowledge, it's just not as traditional as corn.
@@iriyanjohannsen1957 Flour tortillas are more common in the north of Mexico but as far as enchiladas are concerned those and entomatadas are still corn tortilla based.
A bit of history:
The white Sonoran wheat is a variety of wheat that was commonly grown in Northern Mexico since its ancestral predecessor performed well in Spain’s similar semi-arid Mediterranean climate. The white Sonoran wheat berries of Mexico were even used to feed some of the Confederate soldiers during the Civil War when they were imported through Texas. Eventually the variety was later in replaced by better hybrid strains against drought resistance thanks to agronomist/ father of the Green Revolution Norman Borlaug sometimes in the 1940’s.
Wheat does not do well in the year round hot humid tropical climate of Southern Mexico and corn already has a solid cultural importance to the inhabitants of South Central Mexico that simply cannot be replaced.
I recently found your channel, and as a mexican, I really enjoyed your content on Mexico's food. Your content overall, is amazing, keep it up!
That crunch makes it sound really good.
Use corn tortillas here. Fried ( just to soften) then dipped in sauce and stacked with each layer getting meat and or onions lettuce maybe tomato. Then more sauce ladled over the top. Some also add a fried egg.
Use real chile sauce. Red or green.
On a side note: The ones made with a tomato based "salsa" are called "entomatadas" instead of Enchiladas, there is also a bean version called "Enfrijoladas" xD
I grew up with real enchiladas, lol. My mom would say those are entomatadas not enchiladas. The chiles 🌶️ add so much flavor.
Awesome information
Have you tried enfrijoladas? I’m sure you would like them. Same concept, just dipped in like refried beans and filled with cheese. I would like to see a video of it in the future!
No I haven't, sounds awesome. What type of cheese is typically used?
@@EthanChlebowski queso fresco is what I eat enfrijoladas with...delicious!
@@EthanChlebowski Cotija or Philadelphia-like cheese is fine.
The sauce is prepared with refried beans, some fried chorizo and a dash of chipotle or any other chilli, then, mix and blend all these ingredients. Stuff the tortilla with some shredded chicken, bend it and then, cover the tortilla with the bean sauce. Top it with fresh crema and, if you like, some cilantro and onion rings.
@@KurogamiProductions -Snorts!- Again, each state has it's own recipe; my town makes enfrijoladas with freshly made black beans, just boiled until tender with onion and epazote, add salt, a little pork lard (manteca) and you are good to go.
@@KurogamiProductions I have never seen a recipe with meat in the bean sauce. Enfrijoladas were made as a meal stretcher for when meat wasn't available. It's just a looser more liquid refried beans mix that the corn tortillas are dipped in after fry softening and stuffed with any crumbly cheese and rolled.
As a guy from Mexico City. I Love this video! Thanks for sharing our authentic recipes!!
Thanks for this video. I've made some chili sauces before but usually oil toast the dry chilis before rehydrating them in chicken broth. The corn tortillas could be fried in the oil used to toast the chilis.
Made this for dinner. I used a fresh pablano, guajillos and added a fresh tomato to the sauce. Muy beuno! Love the channel.
Thank you so much for this video. It's my new favorite recipe. I've made it several times in the last two months.
Chile, corn tortillas, layered with cheese, onions and topped with fried eggs. my favorite
I'm used to having enchiladas stuffed with crumbled queso fresco mixed with chopped white onion. They are then topped with more queso fresco, crema and lechuga (lettuce) or repollo (cabbage). Any protein is served on the side usually with potatoes.
Ethan, when I discovered how to make the pure chili enchilada sauce about 5 years ago, and how different and better it tasted, it was pretty amazing. Yours is the first time I have seen the no bake enchilada style and I like it! I learned something new and interesting today, so gracias, amigo!
Glad to hear it! The chili sauce with enchilada is a game changer, and this method is even better. I love the slightly crispy bits you get from the tortillas!
Growing up as a chicano from california with a mexican born father and california born texas and cali raised mother, we would do the rojas in the oven and do the verdes open faced with sliced white onion and queso fresca
Love this channel! Glad to have had YT reccomend it!
I really enjoyed watching this, there’s so many way to make enchiladas and it’s nice trying out other people’s version. When I make my sauce, instead of using water I use the chicken broth after the chicken is cooked. It adds a bit more flavor to the sauce.
Also if you have broth left over use it for your rice !
Ethan, I find the most interesting component of this video is your comparing and contrasting how the two countries differ in making these. The different approaches clearly both yield a good product but you allow the viewer to make either with equal knowledge. Very good.
Might I just say that I appreciate that your recipe page doesnt have 5 pages about why you love enchiladas. Thank you!
Also trying this tonight with some leftover beef (chuck roast cooked sous vide for 48 hrs, shredded, pounded and fried in its own fat in a pan).
Yeah, all "Mexican" food is a lot different depending on where you live. In my state we call it "Tex-Mex" and don't even pretend it's the same thing. California has several styles of "Mexican" food just within that one state.
Your recipe looks interesting, I may try it... thank you.
Plus, Mexico is an entire country... different regions will have different styles....
Indeed - My introduction, many years ago, was being stationed in New Mexico for 8 years. Much different and quite local!
@@jrkorman yep.
I am prejudiced but we use real chile in New Mexico. Not the watered down slightly flavored tomato sauce many others use.
@@s.leemccauley7302 My wife's family is originally from San Miguel county, so yes I know! 😄
Tex-mex Is not Mexican food is a bastardization of Mexican food.
It's nice to see someone make authentic mexican food thank you 😊..
I made this recipe today. I didn't have the herb, but I did have everything else. These enchiladas were fantastic. As good as any I've ever had. Such a simple recipe with huge flavor.
This is super spot-on for a basic recipe. In Jalisco, we usually do a potato puree/mash filling instead of meat, but do the same method at the beginning! We do add a bit of tomatoes, but usually some diced leftovers. Not so much to change the flavor, just to add a little natural sweetness :) love the video, glad to see you're enjoying our country!
I love authentic Mexican food! I lived just south of La DF in Morelos for a year for college. My favorite foods was the various Moles, and also the use of Nopal.
Monster bites! That’s the best parts of your videos!
I’ve been waiting for this video for two days and I am not disappointed
Glad to hear it, would highly recommend trying these!
@@EthanChlebowski As someone whose never had enchiladas before, is the sauce spicy? And if so, how can I make a non-spicy variant?
Thanks Ethan, well done!
For anyone in the USA, if you have a Cardenas Market around you, the make hand made tortillas, completely different than store tortillas, also they give you free tortillas to eat as you shop with cream or salsa, so go try the difference
I agree. These are far better IMO. We got tired of the enchilada soupy soft casseroles. I put fresh onions inside with chicken. Make my own sauce, cumin, chilis, garlic onion, cilantro and some tomato. Puree and simmer. Heaven!
this is close to how i grew up making enchiladas. the first time a friend gave me a flour tortilla enchilada with a tomatoey sauce on top I was so confused haha
II have been making these for a very long time and I must say, I am impressed with this ginger. Nice job dude!
This enchilada sauce is unreal…so flavorful and so easy!!!
Enchiladas are my favorite!,,try the chili Ancho, don't add anything, make sauce in blender, fry tortilla in oil and fill with queso Rancho, crumbly cheese and black beans and omg so good!
Great recipe. I've also seen it where the tortilla is dipped in the enchilada sauce prior to frying and it's fried on one side, then stuffing is added (usually onions & cheese) then folded while it is frying (already sauced). Then plate it.
the only thing I would recommend is dry roasting the chiles and onion to add more flavor. That is more authentic.
Good point. Also it needs some sort of cheese. And I would have used the leftover chicken broth to soak the chilies in.
Yes! We do this with salsa verde at home every time. To, like, almost everything, the tomatillo, the onion, garlic (just a bit) and the chile too, gets super deep, it almost feels like the flavors hit you one after the other after the other. Extremely important point you're making.
Perry cheese in a enchilada is more of a Tex mex thing. In Oaxaca and Aguascalientes they don’t put cheese on them. Unless it is of course a cheese enchilada. But on the chicken ones it’s typically topped with a touch cream and a lot of repollo (iceberg lettuce)
Frying the corn tortillas is how my mom used to make them.
Pico de gallo is a bomb garnish for enchis. The freshness and acidity of it cuts through the heaviness and heat of the sauce.
Great video and very accurate! Most enchiladas are not meant to be spicy so most common dried chile is guajillo. And if you want it be more spicy add puya - don’t go too crazy. Those two are the most common chile type.
This is pretty similar to what my grandparents (Mexican, from Texas) would make when I was a kid. Always anchos, no tomatoes of course. And as you mention, not a lot of spices. Garlic, a little cumin, salt, and maybe some oregano. But really it's mostly anchos, rehydrated, and cooked with a roux into a sauce. The main difference with my grandparents recipe is that they would stack the tortillas (still fried and dipped in sauce like you do here) instead of rolling, alternating with layers of cheese, then put a fried egg and raw onions on top.
The "staple" chiles vary from region to region, but my mom has always used the guajillos for her red enchilada sauce, and maybe a chile de arbol or two (deseeded as well). There's several other ingredients added to the sauce, but based on my personal biases, her recipe is the best. Your recipe looks absolutely delicious, and I'm definitely going to try it out, as I know I can never replicate my mom's sauce 😭 Thank you for this recipe, and thank you for using the authentic ingredients and cooking methods for this 🙏
Thank you for acknowledging that the way it is done in the u.s is valid and tasty if not authentic! I get the desire to have authenticity but I hate the way the idea morphs into not authentic = bad.
Absolutely, I hate when cooking becomes kind of elitist where it's "Oh that's not authentic? Then that's not any good." Instead celebrate the differences between the dishes.
Native Houston who has lived every where in Texas and I have never seen flour tortillas called enchiladas anywhere. Flour here means burritos
My issue is that the "authentic" version is a completely different food when there are so few ingredients. I've got no issues with the flavors per se of the Americanized version, I personally detest the use of cheddar cheese on all "Mexican" food the US uses, but give it a modifier in the name or call it something different. Enchilada casserole or something to differentiate and set correct expectations.
@@Gimp2288 we call it Tex-Mex. Food changes as it travels based on local ingredients.
@@degotas as someone who lives in Central Texas, Tex-Mex enchiladas still use corn tortilla but they use a different sauce which while not my preference is still an enchilada. Tex-Mex still loves using cheddar though. The corn tortilla is too integral to what makes an enchilada an enchilada.
Traditional is relative to the region you’re from and flavors your mom or dad introduced to you. Theres no wrong way to cook “authentic” your moms authentic is probably very different than my moms. Bottom line if the food is good and you enjoy it, eat it.
This is how I grew up eating enchiladas. My dad is from Farmington NM, and his mom taught my mom how to cook Mexican food. Though, we often stacked instead of rolled our enchiladas, and put an egg on top. But ALWAYS corn tortillas, fried and dipped in sauce.
I call these enchiladas, and the American version, enchilada casserole.
For the chicken;
Dry brine boneless skin on thighs 4hrs
Sear in clarified butter until Golden Brown
Cut into strips, sautée in enchilada sauce, 15 minutes
Proceed with recipe...
Very interesting to learn this. Ethan, if you use tongs to put your tortillas into the oil, it's safer but easier. And basically just dip the tortilla in the oil, let it sit only a few seconds, turn with the tongs, a couple seconds and then straight into the enchilada sauce. That way the tortillas won't crack.
You can also use as toppings of course the cream and lettuce tin cut, not big chunks, raw slice onion, the cut you prefered, and some other type of cheese, just shreded and you done, hi from México!!!
Thank you. Finally a more authentic way of making them. I love authentic enchiladas. The way they’re done here, in America are more TexMex. They are so delish.
Damn the finished product looks sooo good!
I love your Mexico city content. It would be great to see you check out another region of Mexico when we can travel again. With how much you love those pickled onions you should hit up Yucatan. Just get ready to eat some fire, it's the land of habanero.
I was born and raised in New Mexico and my family traditional enchilada sauce consists of 1 can cream of mushroom 1 can cream of chicken and fresh hatch green chile. Then you would make a rue (flour and butter) and use that to thicken your sauce
Enchiladas rojas are made with cheese and onion, you have to strain the salsa after blending the chiles and those tortillas were fried way too long thats why they looked so hard to roll...
People in mexico cook differently not always the same. My family is from nueveo Leon and this is how they make it
Thank you for sharing this beautiful recipe and for going in depth with technique! my family is going to love these! I can’t wait to put a spin on my “American” enchiladas now🤣
As a mexican I can say you have the right idea. In Mexico you´ll find TONS of different versions and sauses though. Yours are not bad altough you missed the cheese !
I worked in a hospital in between military service and I made enchiladas just like these and took them to work. The Texicans lost their mind at me calling them enchiladas, and were adamant that I was wrong. Only one of them had actually been in Mexico and it was a border town....me the white guy had spent much time all over Mexico back in the day. I been all over the world and enjoy cooking the food from the places I been to.
I always just rehydrate the dried chiles whole, then puree them, then run the puree through an electric food mill with a fine screen. That not only removes the stems and seeds, but also the stringy bits of pith and skin. And it takes a lot less work than de-seeding each chile individually, although it does produce a bit more waste. I also do this in large batches a couple times per year and freeze it so I have several types of frozen chile puree on hand for all my cooking projects.
Same techniques, but my Texas mom used a bit of beef stock with the chiles for the sauce, and sometimes a roux for the base. Beef or cheese filling, made to order
I ordered these chicken enchiladas at a restaurant and I couldn't stop thinking about how good they tasted! I'm going to try this recipe :)
Ethan, the blend of hot peppers in the sauce changes from region to region and in some places, spices like cloves, allspice and different herbs are also added to it. Some people like to lightly roast of fry the chilies before soaking them in water.
That's how I learned to make it! Toast the chiles before cooking them in liquid. Another layer of flavor. 😋😋
Now try this: dip tortilla in the sauce, then fry it. Instead of chicken, fill them with a mix of crumbled queso fresco and finely chopped white onion. Skip the crema or not, my family never uses cream with enchiladas rojas, you do you. Fry previously boiled diced potatoes and carrots in the leftover oil that has all the flavors of the previously fried tortillas. Enjoy.
I had never seen rolled enchiladas until I moved to Texas when I was a kid. I was born in New Mexico so our enchiladas are stacked, corn tortillas, fresh red chile sauce and a fried egg on top
Made these tonight along with the Refried Beans recipe - so delicious we forgot to take pictures!
Would be nice in the recipes to be more precise about how much oil or water to use. Overall awesome dishes! Thanks for sharing.
That is a very fine looking plate of food. Great video!
Thank you!
P.S. thank you for making this a very manageable and easy recipe.
EnCHILada is Chile based. Most Americans make their one variation of what Mexicans refer to as entomatadas. When I saw the epazote I instantly thought of Mexico City & southern Mexico. My family is from Michoacán and we usually use tiny tortillas & we don’t stuff them. We just fry it, dip it in the sauce, fold it in half and top them with shredded cabbage, queso cotija & this salsa that is common in Michoacán called salsa dulce. It’s rarely ever served alone. We almost always accompany them with fried chicken & seasoned potatoes wedges that were fried in the same oil as the tortillas. They get a different taste when you do that. We then also top these with cabbage, cotija & salsa dulce.
So, this video caught me by surprise... Because I'm an asian-american woman, born and raised in California, and I have never had enchiladas they way you described them at first. I have no clue where to buy a sauce with tomatoes or had enchiladas that were only baked. My mom (who was raised in MO), friends, and church members have always fried the tortilla before putting it in the casserole dish and the most popular brand of sauce is Las Palmas, which is tomato free. I'm very aware of the fact that the midwest and south are probably the places that you were talking about, but the first idea has really eluded me for the entirety of my life.
I've had these at my Texas local Mexican Restaurant, their called Mole Chicken Enchiladas and they put white cheese on top! Very delish!
If you add a small piece of chocolate "El Oso" to the chile sauce, your enchiladas will be much better!
Never heard of this I need to try it .
@@pinklipstickx19 My grandmother made enchiladas that way, maybe since she was a young woman in the 1940's in Durango Mx.
francisco yeah I never made this one but been wanting to try it so I’m looking through comments cause I feel like there always that little secret ingredient that makes a difference do you know what type of chocolate .
Así se convertiría más en mole
@@Laura-in1xg Media tableta de chocolate "El Oso" no convierte al chile colorado en mole, el mole es otra cosa. Pruébelo, estoy seguro que le gustará. Un saludo afectuoso.
Dude,
1)You warm them up first
2) dip 'em in the sauce
3) use lard/shortening to fried them but let them be flexible
4) fill it up with queso fresco and onion, chicken or beef of combined it
Yes, the point of frying them is to soften the tortilla to make it pliable, not to crisp it.
@@vickilindsay420 My Ma used to fry them first and then dip them in the sauce, but the idea is the same! Soft, fried tortilla in delicious sauce and crumbly queso fresco on top. Baked enchiladas is a gringo idea!
@Uncle Freddy Hahaha they are not completely grindo ideas, that's for sure.
@Uncle Freddy He/She never said they were bad
My wife taught me the light frying and saucing of the corn tortillas before rolling, which just makes it (and I stole as the cook in the family). If you want to combine both styles and really pig out, cook the tortillas pretty well done (still short of brittle except the edges) and leave them flat to construct a casserole with meat and cheese (and whatever), leaving the lid off with all that moisture during baking.
This is very similar to how I have made them for years. I DO bake a panful after rolling them, and use chili powder since it is easier for me to get in my area.
I've never met anyone in my life who uses flour tortillas for enchiladas lol
Hi. Nice to meet you! Here in Saudi Arabia, corn tortillas are largely unavailable, only the flour ones. As much as I like Mexican food, we have to make do with what we have.
Enchiladas suizas are made with flour tortillas
I have, but they also used Velveeta in their enchiladas. We are no longer friends.
Using flour tortillas for Enchiladas makes for a wet soggy tortilla..from my experience.
@@daniellejordan4551
Nothing wrong with Velveeta.
Thank you for propagating the deliciousness that is the enchilada with corn tortillas!!! Also there is a tomato based "enchilada" and that's called an entomatada.
Awesome, just like how my mom used to make them!
A very good tip for making the pure is using the stock you just made while cooking chicken breast instead of water and if needed add a little bit extra salt. Makes the salsa super tasty. Tip from a Mexican here!
From Southern New Mexico. I commonly ate them fried, dipped, and stacked with the ingredients layered in between. Some people would fry an egg and through it on top.
Same here. Mom never used tomatoes in her chile. Straight red chiles
The enchiladas I grew up with allways got dipped first then dipped into the hot oil leaving you with a tortilla that has the tensile strength of a spider web. They are always filled with a mixture of crumbled queso cotija, queso fresco and finely dices raw onion. And the horribly delicate tortilla was why we didn't get them very often. But the tortilla has such a delicate finish bordering on silky.
Dipping in sauce first, and then frying in the oil is traditional in Guanajuato, Querétaro and some parts of Michoacán. I have family in San Miguel Allende and that's the way they are made. You need to be fast or the tortillas will disintegrate. The sauce is made with guajillo only. They are traditionally filled with a mixture of crumbled cotija or fresco cheese mixed with onion, and topped with grilled carrot and potato.
@@luisservin3583 well now that your here whats the deal with jitomate vs tomate the arguments are ridiculous and I still don't have a conclusive answer.
@@carlosenriquez2092 In central Mexico jitomate refers to the red tomato, whereas tomate is used for the green tomato, usually covered in a husk, that is used to make salsa verde. In northern Mexico tomate is used for the red tomato and tomate verde or tomatillo is used for the green one. Growing up in Mexico City we always used jitomate for any kind of red tomato.