Recipes

Folded Tortillas in Pasilla Chile Sauce

Folded Tortillas in Pasilla Chile Sauce

Dobladas de Chile Pasilla
Dobladas is one of the names for folded, sauced corn tortillas that are served as a snack, a first course, or a light meal. Dobladas are a kind of enchilada.
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Ingredients

Makes 8 tortillas

Instructions

  • Prepare the chile sauce.
  • Set aside off heat.
  • Then, in a small skillet, heat the oil over medium heat and cook the tomatoes, stirring, until the juices bubble, 2 to 3 minutes.
  • Stir in the chile sauce and heat through.
  • In a medium skillet, heat ⅓ cup of oil, until hot.
  • Using tongs, dip tortillas, 1 at a time, in the oil until pliable and hot, about 3 seconds.
  • Stack the tortillas on paper towels.
  • Dip the tortillas, one at a time, in the warm sauce just to coat both sides.
  • Fold each into quarters to a triangle shape.
  • Place 2 on each of 4 serving plates.
  • Pour the remaining heated sauce over the tortillas and top each equally with the onions and cheese.
  • Serve at once.
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Course; Tortilla
Cuisine; Mexican

Folded Tortillas in Tomato Sauce

Folded Tortillas in Tomato Sauce

Entomatadas
Corn tortillas dipped in tomato sauce and folded (entomatadas) are a specialty of Oaxaca and are in the enchilada family along with enfrijoladas and enmoladas. In each case the sauce is different, and some have fillings, while others are simply sauced and garnished with a bit of onion and cheese. Some cooks add a dash of cinnamon, allspice, and a little brown sugar for a little more complex flavor, and perhaps to balance the acidity of the tomatoes. A very thin tortilla, called a blandita, is used in Oaxaca. Here, you can use traditional corn tortillas.
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Ingredients

Makes 8 tortillas

Instructions

  • Prepare the tomato sauce and keep warm in a wide saucepan.
  • Then, in a medium skillet, heat about ⅓ cup oil and using tongs, dip tortillas, 1 at a time in the hot oil until soft and hot, about 3 seconds.
  • Drain and stack on paper towels.
  • Dip the softened tortillas, 1 at a time, in the warm tomato sauce.
  • Fold into quarters to a triangle shape.
  • Place 2 sauced and folded tortillas on each of 4 plates.
  • Spoon about 3 more tablespoons of the sauce over each serving.
  • Sprinkle each serving with cheese and garnish with onion and cilantro.
  • Serve at once.
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Course; Tortilla
Cuisine; Mexican

Folded Tortillas in Bean Sauce

Folded Tortillas in Bean Sauce

Enfrijoladas
Corn tortillas dipped in puréed beans, folded, and garnished with cheese and onion, is a popular traditional snack in Oaxaca. Enfrijoladas are easy to make at home. The rich flavors really stand out in this simple dish.Fresh epazote, a pungent native Mexican herb with woody stems and serrated leaves about 2 inches long, imparts a subtle distinctive taste that's difficult to describe, but once smelled and tasted will be remembered. If fresh epazote is not available, just leave it out or use fresh oregano for a different flavor.Queso fresco, a soft crumbly cheese, is widely available in the United States. Panela, sold in flat round wheels, has a spongy texture
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Ingredients

Makes 8 tortillas

Instructions

  • Prepare the black bean sauce.
  • Then, add fresh epazote, if available.
  • Put the bean sauce in a medium skillet and keep warm.
  • In another skillet, heat about ⅓ cup oil until hot.
  • Using tongs, dip tortillas, 1 at a time, in the oil until pliable and hot, about 3 seconds.
  • Stack the tortillas on paper towels.
  • When all are ready, dip each tortilla in the warm bean sauce and quickly fold in quarters to a triangular shape.
  • Place 2 folded tortillas on each of 4 plates.
  • Spoon a little more sauce on each serving.
  • Sprinkle the tops evenly with cheese and onion.
  • Serve.
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Course; Tortilla
Cuisine; Mexican

Stacked Beef Enchiladas

Stacked Beef Enchiladas

Enchiladas de Carne de Res Quite a few years ago, I developed this recipe for a cooking demonstration that I presented at the California State Fair in Sacramento. I stacked the enchiladas because it was easier to offer samples to an audience of fifty or more. If you want to feed a crowd, you can double the ingredients (or more).
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Ingredients

Makes 6 to 8 entrée servings

Instructions

  • Trim the meat of fat or gristle.
  • Cut into 1-inch pieces.
  • Heat the oil in a large pot.
  • Brown the meat in batches, and remove to a bowl until all pieces are browned.
  • Return the meat to the pan, and add the garlic, bay leaf, oregano, salt, pepper, and 2½ cups water.
  • Bring to a boil; then reduce heat to low, cover and simmer about 1½ hours, or until the meat is very tender.
  • Remove pan from the heat and cool the meat to lukewarm in the broth.
  • Remove the meat and shred.
  • Cover and reserve.
  • Save the broth for the enchilada sauce.
  • Prepare the ancho chile sauce.
  • Then, heat the remaining oil in a large skillet and cook the onion, stirring, until it starts to brown, 4 to 5 minutes.
  • Add the diced green chiles, cumin, and tomatoes.
  • Bring to a boil and cook, stirring, 3 minutes.
  • Add the shredded meat.
  • Add salt, if desired.
  • Remove from the heat.
  • Preheat the oven to 350°.
  • Grease a large 11- × 16-inch baking pan, with an edge, large enough to accommodate 4 tortillas laid out flat, so that they don’t overlap.
  • Heat oil to a depth of ½ inch in a medium skillet, and soften the tortillas, 1 at a time, by passing through the hot oil, holding the edge with tongs, until limp, about 3 seconds.
  • Drain on paper towels.
  • Stack and cover to keep them soft and warm.
  • Ladle a thin film of the reserved enchilada sauce on the bottom of the pan.
  • Place 4 tortillas side by side in the pan.
  • Top each tortilla with about 4 tablespoons of the meat mixture.
  • Place a second tortilla over the meat.
  • Top with meat as before and place a third tortilla over the meat.
  • Cover each stack completely with chile sauce.
  • Sprinkle the tops of each stack with ⅓ of the grated cheese, ⅓ of the chopped onion, and ⅓ of the sliced olives.
  • Bake, uncovered, until the cheese is melted and the sauce bubbles, 15 to 20 minutes.
  • Remove from the oven and cut into wedges.
  • Dollop each serving with crema or sour cream and sprinkle with cilantro.
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Course; Beef
Cuisine; Mexican

Black Bean Enchiladas

Black Bean Enchiladas

Enchiladas de Frijol Negro These black bean enchiladas are coated and baked in red chile sauce. Cook the beans a day ahead, or in a pinch, canned black beans may be used. Prepare a double batch of the chile sauce and freeze any that’s leftover.
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Ingredients

Makes 8 enchiladas

  • 5 cups Basic Red Chile Sauce (double recipe)
  • ⅓ cup vegetable oil
  • 8 corn tortillas
  • 2 cups Basic Refried Beans with black beans
  • 1 cup shredded Oaxaca or Monterey Jack cheese
  • ½ cup crema or sour cream
  • 4 green onions chopped, including 2 inches of green part

Instructions

  • Prepare chile sauce.
  • Set aside and keep the sauce warm on low heat.
  • Preheat the oven to 350°.
  • Prepare the sauce.
  • Then, grease a 9- × 13-inch baking pan.
  • In a medium skillet, heat the oil over medium heat.
  • With tongs, dip the tortillas, 1 at a time, in the hot oil until limp, about 3 seconds.
  • Drain on paper towels.
  • Stack the tortillas on a plate and cover with a clean kitchen towel to keep them soft and warm.
  • To assemble the enchiladas, spoon about ¼ cup of the sauce on a plate.
  • Lay 1 tortilla on the plate and turn once to coat with sauce.
  • Place the tortilla on another plate and put about ¼ cup of beans on the tortilla.
  • Roll into a cylinder and place seam side down in the baking pan.
  • Repeat, until all tortillas are filled, rolled, and placed side by side in the pan.
  • Pour about 1 cup of the remaining sauce over the enchiladas to cover completely.
  • Sprinkle with the cheese.
  • Bake until the sauce is bubbling and the cheese is melted, about 20 minutes.
  • Drizzle with crema or sour cream and scatter green onions on top.
  • Serve at once.
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Course; Tortilla / Vegetables
Cuisine; Mexican

Seafood Enchiladas

Seafood Enchiladas

Enchiladas de Mariscos
A filling with a combination of seafood varieties makes excellent enchiladas that are fancy enough for a special dinner. The sauce can be made ahead. Assemble and bake the enchiladas shortly before serving for the best texture. Seafood enchiladas are common along both coasts of Mexico.
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Ingredients

Makes 12 enchiladas

Instructions

  • Prepare the tomatillo sauce.
  • Reserve in the pan off heat.
  • Then, heat the olive oil in a large skillet over medium heat and cook the fish pieces 1 minute.
  • Add the scallops.
  • Toss and cook 1 minute.
  • Stir in the shrimp.
  • Transfer seafood to a bowl.
  • In the same skillet, cook the mushrooms, onions, and pepper, adding more oil if needed.
  • Mix in the seafood.
  • Season with salt and pepper.
  • Reserve off heat.
  • Preheat oven to 350°.
  • Grease a 9- × 13-inch baking dish.
  • In a clean skillet, heat about ⅓ cup vegetable oil.
  • Dip the tortillas, 1 at a time, in the hot oil until limp, about 3 seconds.
  • Drain on paper towels.
  • Stack and cover to keep soft and warm.
  • When all tortillas are soft, place 1 on a plate.
  • Put about 2 tablespoons filling on the tortilla.
  • Roll into a cylinder and place seam side down in the baking pan.
  • Repeat, until all tortillas are filled, rolled, and placed side by side in the dish.
  • Pour the green sauce over all.
  • Sprinkle with the cheese.
  • Bake 25 minutes, or until cheese is melted and sauce is bubbling.
  • Arrange sliced olives on top.
  • Serve hot.
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Course; Fish / Tortilla
Cuisine; Mexican

Basic Cooked Turkey Breast

Basic Cooked Turkey Breast

Pechuga de Pavo Cocido
Turkey parts are very convenient and practical when preparing enchiladas, sandwiches, salads, and saucy turkey dishes. This is the way to cook a small amount of fresh turkey at home instead of buying cooked turkey from a deli. There is also the bonus of the turkey broth to use for soup.
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Ingredients

Makes about 4 cups shredded or diced meat and 4 cups broth

Instructions

  • Put the turkey in a large pot and add the water.
  • Add the remaining ingredients and bring to a boil, uncovered, skimming the surface as needed.
  • Reduce heat to low, cover and simmer until the meat is white in the center, 35 to 40 minutes.
  • Cool the turkey, uncovered, in the broth.
  • When the turkey is cool enough to handle, proceed with your recipe.
  • Or, transfer to a separate container, cover and refrigerate up to 2 days.
  • (Turkey can be frozen, but it’s much better when freshly cooked.
  • ) Strain and store the turkey cooking broth, refrigerated or frozen, to use in soups or sauces.
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Course; Turkey
Cuisine; Mexican

Swiss Enchiladas

Swiss Enchiladas

Enchiladas Suizas
Chicken-filled Swiss enchiladas with a rich topping of green sauce, cheese, and sour cream are popular all over Mexico. The name refers to the richness of cream and cheese for which Switzerland is so well known. I first encountered them many years ago at Sanborn's House of Tiles in Mexico City. I was lucky enough to get the recipe, and it's still my favorite.
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Ingredients

Makes 12 enchiladas

Instructions

  • Prepare the chicken and reserve.
  • Then, prepare the poblano chiles and chop them coarsely.
  • Put the chiles in a blender.
  • Add the tomatillos, cilantro, onion, serrano chiles, oregano, chicken broth, sugar, and salt.
  • Purée, in batches if necessary, until smooth.
  • Transfer the green sauce to a large saucepan and cook over medium heat, partially covered, stirring often, for 12 to 15 minutes to blend flavors.
  • Adjust seasoning, if needed.
  • Set aside.
  • Preheat the oven to 350°.
  • Heat the oil in a medium skillet over medium-high heat until it shimmers.
  • With tongs, dip the tortillas, 1 at a time in the hot oil until limp, about 3 seconds.
  • Drain on paper towels.
  • Stack and cover to keep them soft and warm.
  • Mix ½ cup of the cooked green sauce with the shredded chicken.
  • To assemble the enchiladas, put 1 tortilla on a plate and put about 2 tablespoons of chicken on the tortilla and roll into a cylinder.
  • Place seam side down in a large 9- × 13-inch baking pan.
  • Repeat until all tortillas are filled, rolled and placed side by side in the dish.
  • Pour the remaining green sauce over all.
  • Scatter the cheese and onions on top.
  • Bake, uncovered, about 20 minutes or until the sauce is bubbling and the cheese is melted.
  • Drizzle crema over the top and sprinkle with chopped cilantro.
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Course; Casserole / Chicken / Tortilla
Cuisine; European / Mexican / Switzerland

Cheese Enchiladas in Red Sauce

Cheese Enchiladas in Red Sauce

Enchiladas Rojas de Queso
Enchiladas with cheese fillings are made just about everywhere and serving them with spicy chile sauce is common. Often, a single cheese enchilada may be served alongside meat or chicken entrées. Or serve several together as a simple main course. The kind of cheese used varies from region to region. For example, Chihuahua cheese is used in the north and Oaxaca cheese in Oaxaca. Experiment with different cheeses to suit your taste.
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Ingredients

Makes 8 enchiladas

Instructions

  • Prepare sauce.
  • Set aside and keep the sauce warm on low heat.
  • Prepare crema, if using.
  • Preheat the oven to 350°.
  • In a medium skillet, heat the oil over medium heat.
  • With tongs, dip the tortillas, 1 at a time, in the hot oil until limp, about 3 seconds.
  • Drain on paper towels.
  • Stack the tortillas on a plate and cover with a clean kitchen towel to keep them soft and warm.
  • To assemble the enchiladas, spoon about ¼ cup of the sauce on a plate.
  • Lay 1 tortilla on the plate and turn once to cover with sauce.
  • Top with about ¼ cup of cheese and about 1 teaspoon chopped onion.
  • Roll into a cylinder and place seam side down in a 9- × 13-inch baking dish.
  • Repeat until all tortillas are filled, rolled, and placed side by side in the dish.
  • Pour about 1 cup of the remaining sauce over the enchiladas to cover completely.
  • Cover and store remaining sauce for another use.
  • Sprinkle the remaining cheese on top.
  • Bake until the sauce is bubbling and the cheese is melted, about 20 minutes.
  • Garnish with crema or sour cream and chopped green onion.
  • Serve at once.
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Course; Casserole / Tortilla
Cuisine; Mexican

Corn Crepes with Chicken and Corn

Corn Crepes with Chicken and Corn

Crepas de Elote con Pollo y Elote
Enchiladas become crepas when the filling is wrapped in savory Corn Crepes. For a striking plate with great color, serve the Corn Crepes with Tomato and Avocado Salad.
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Ingredients

Makes 8 crepes

  • 8 ½ recipe Corn Crepes
  • Basic Cooked Tomatillo Sauce
  • Shredded Spiced Chicken
  • 2 teaspoons unsalted butter
  • 1 cup cooked corn kernels fresh, or thawed if frozen
  • ¼ teaspoon salt

Instructions

  • Prepare the Corn Crepes.
  • Set aside on a plate.
  • Prepare the tomatillo sauce.
  • Set aside in a bowl.
  • Prepare the shredded chicken.
  • Set aside in a bowl.
  • In a small skillet, melt the butter over medium heat.
  • Add the corn and salt.
  • Cook, stirring, until heated through, about 2 minutes.
  • Preheat oven to 375°.
  • In an 11- × 7-inch ovenproof baking dish, spread about ¾ cup of the tomatillo sauce on the bottom.
  • Fill one crepe with about ¼ cup of the chicken mixture.
  • Roll into a cylinder and place seam side down in prepared baking dish.
  • Repeat, filling and rolling remaining crepes, and place them side by side in the dish.
  • Cover each of the filled rolled crepes with about ¼ cup of tomatillo sauce.
  • Bake until completely heated through, about 20 minutes.
  • To serve, put 2 crepes on each of 4 plates.
  • Reheat the corn and scatter the corn equally over each serving.
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Course; Chicken / Tortilla
Cuisine; Mexican