Recipes

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

Corn Crepes

Corn Crepes

Crepas de Harina de Maiz
Classic French crepes became firmly entrenched in the cuisine of Mexico following the French reign in the mid-nineteenth century, but it's an American idea to make a batter of cornmeal mixed with flour for another kind of crepe. These are tender and are an excellent substitute for tortillas in baked enchiladas, or instead of classic crepes in some savory dishes such as Corn Crepes with Chicken and Corn. Corn crepes, kept firm with eggs and flour, hold well when sauced ahead of time, and don't become soggy the way corn tortillas do.
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Ingredients

Makes about 16 crepes

Instructions

  • Put all the ingredients except the vegetable oil in a blender and blend 15 seconds.
  • Scrape down the sides of the jar and blend 20 seconds.
  • Transfer the batter to a deep bowl and let stand at room temperature at least 1 hour before baking (in a separate recipe).
  • Cover and refrigerate up to overnight if made ahead.
  • Lightly oil a 6- to 7-inch crepe pan or 8-inch nonstick skillet and heat over medium-high heat.
  • When the oil is hot, give the batter a good stir to remix, and pour about 2 tablespoons of batter into the pan and quickly tilt the pan in all directions so batter runs evenly over the entire surface.
  • (Use a pot holder as some skillet handles get very hot.
  • )
  • Cook about 5 seconds, or until the surface looks dry and the edges are lightly browned.
  • With a small flexible spatula, lift and turn crepe.
  • Cook about 5 seconds and flip crepe out onto a plate.
  • Repeat with the rest of the batter.
  • Oil the pan if crepes begin to stick and stir the batter frequently to keep it well mixed.
  • Stack the cooked crepes; they are ready to use.
  • Note: Crepes may be cooked ahead, cooled, wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 1 month.
  • Return crepes to room temperature before separating to prevent crepes from sticking together.

Notes & Wine Advice

Handle carefully; they are tender.
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Course; Tortilla
Cuisine; Mexican

Basic Crepes

Basic Crepes

Crepas
Crepes are used in a number of ways in Mexico, especially in restaurants serving sophisticated savory dishes or desserts. Crepes with Corn Mushroom, is probably the best-known savory crepe dish, and Mexican Caramel Crepes, is a famous dessert crepe dish.
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Ingredients

Makes about 12 crepes

Instructions

  • Put the milk, eggs, flour, and salt in a blender.
  • Blend on high speed until completely smooth, 10 to 12 seconds.
  • Add the melted butter and blend 10 seconds.
  • Let the batter rest covered at room temperature about 45 minutes.
  • Lightly oil a 6- to 7-inch crepe pan or 8-inch nonstick skillet and heat over medium-high heat.
  • When the oil is hot, give the batter a good stir to remix, then pour about ¼ cup batter into the pan and quickly tilt the pan in all directions so batter runs evenly over the entire surface.
  • (Use a pot holder as some skillet handles get very hot.
  • ) Cook about 25 seconds, or until the surface looks dry and the edges are lightly browned.
  • With a small flexible spatula, lift and turn crepe.
  • Cook about 10 to 15 seconds and flip crepe out onto a plate.
  • Repeat with the rest of the batter.
  • Oil the pan if crepes begin to stick and stir the batter frequently to keep it well mixed.
  • Stack the cooked crepes; they are ready to use.

Notes & Wine Advice

Crepes may be cooked ahead, cooled, wrapped in plastic wrap, and refrigerated up to 3 days or frozen up to 1 month. Return crepes to room temperature before separating to prevent crepes from sticking together. Handle carefully; they are tender.
 
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Course; Tortilla
Cuisine; Mexican

White Flour Tortillas

White Flour Tortillas

Tortillas de Harina
The Spanish introduced cattle, sheep, and goats to Mexico along with the wheat to feed them. Wheat flour and the making of flour tortillas followed, particularly in Sonora, Baja, and much of northern Mexico. Traditional Mexican cooks mix and knead the dough by hand, but here's the modern way to make flour tortillas with a food processor.
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Ingredients

Makes 12 (8-inch) tortillas

Instructions

  • Put the flour, baking powder, and salt in a food processor.
  • Pulse 3 to 4 times to blend.
  • Add the shortening and process until well blended with a mealy texture, about 10 seconds.
  • Add the water all at once, and process until the dough cleans the sides of the bowl, then process about 15 seconds more.
  • Remove the dough to a lightly floured board, and cut into 12 equal pieces.
  • Roll each piece into a ball, cover with plastic wrap and let rest about 45 minutes at room temperature.
  • With a rolling pin, on a floured board, roll each ball into a thin tortilla about 8 inches in diameter and 1⁄8-inch thick.
  • Heat a medium ungreased skillet over high heat.
  • Place 1 tortilla in the hot pan.
  • (The tortilla should rise in spots on the top surface in about 2 seconds if the pan is hot enough.
  • ) Cook about 5 seconds, or until the underside has brown spots.
  • Turn and cook 3 to 4 seconds on the second side, until barely spotted.
  • Place tortilla between folds of a clean kitchen towel.
  • Repeat rolling and pan-cooked tortillas, and stack as they are finished.
  • Keep them covered.
  • Serve while still warm, or cool, place in a plastic bag, and refrigerate.
  • Flour tortillas will keep refrigerated up to 2 weeks, or frozen up to 3 months.
  • To reheat, place tortillas, 1 at a time in a hot skillet, turning every 3 to 4 seconds until soft and pliable.
  • The tortillas may also be heated in a microwave following the manufacturer’s instructions.
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Course; Tortilla
Cuisine; Mexican

Masa Dumplings

Masa Dumplings

Chochoyones
Tiny dumplings made with masa harina (corn flour for tortillas) are traditionally added to yellow mole stews, such as Pork and Vegetables in Yellow Mole with Masa Dumplings, or some soups in Oaxaca. Lard is usually mixed with the masa to make the dough for the dumplings, but vegetable oil is used in this version. Forming the dumplings is similar to shaping "thumbprint" cookies.
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Ingredients

Makes about 16 dumplings

Instructions

  • In a bowl, mix the masa harina, salt, and water to make a soft, moist dough.
  • Add the oil and salt.
  • Mix very well with your hands and form into small balls about the size of a large cherry.
  • Make an indentation with your finger in each ball so that it resembles a small fat bowl.
  • Put the dumplings on a plate and cover with plastic wrap.
  • The dumplings are ready to use.
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Course; Snack / Tortilla
Cuisine; Mexican