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Mexican gastronomy
Every month, discover in this section a timeless classic of Mexican gastronomy, and learn how to recreate at home the thousand flavours of Mexico.
Cotija-style red enchiladas
A classic meal from the state of Michoacán, widely recognized for its culinary creativeness. Heart-warming and tasty, it is perfect if you are having friends over.
Proportions given for 25 enchiladas |
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Ingredients:
25 corn tortillas (they are tastier, but wheat tortillas are also an option),
100g of ancho Chiles,
1/2 onion,
2 medium-size tomatoes,
2 chicken breasts, cooked and cut in pieces,
Grated cheese,
1/4 manchego cheese in fine slices,
Finely chopped cabbage,
1 litre of cream
Salsa:
4 diced tomatoes,
1 finely chopped onion,
2 spoonful of grounded oregano,
1 small can of jalapeño peppers,
4 oranges (only the juice),
2 spoonfuls of sugar,
1 coffee spoonful of chicken broth
Instructions:
Cook the seeded Ancho chile with the tomatoes. When ready, pour in a blender, add the onion and chicken broth and mix together.
Put the mix obtained to lightly thicken in a frying pan, adding to it the broth in which the chicken was previously cooked. The idea is to have the mix release a bit of water, then reserve.
Take a warm tortilla and entirely dip it in the mix. Fill with chicken, roll the enchilada and fry in a separate pan. Reserve the enchiladas in a previously greased square deep dish.
Add half the cream to the remainder of the tomato and chile mix, then pour over the enchiladas and sprinkle with the manchego cheese.
Leave the enchiladas in the oven until the cheese melts.
Salsa: In a bowl, mix the tomatoes and chopped onion. Add the orange juice, the chicken broth, sugar and oregano.
Serve the warm enchiladas, every guest adding chopped cabbage, hot peppers, cream, cheese and salsa to their own taste.
¡Buen provecho! |
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