Food, Mexican food, Recipes

ENCHILADAS

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“Enchiladas”, they are so tasty! Years ago I didn’t know much about REAL Mexican food, I had a vague idea of what “enchiladas” were, mainly through Tex-Mex food in Finnish restaurants. Also, I didn’t know many types of tortillas existed. I thought that the only type of “Tortillas” that you could get were big wheat tortillas from the supermarket (the terrible Old El Paso brand is a good example) and I didn’t know that corn tortillas existed. Another shameful confession is that I thought tortillas and tacos were the same thing! šŸ˜€

There are many other things that I didn’t know about Mexico but let’s focus on these amazing authentic “enchiladas”.

INGREDIENTS

  • Authentic Corn TortillasĀ (if you know any Mexican people it’s a good idea to ask them where they buy their tortillas)

For the chicken

  • 500 grams of chicken breast
  • 1/2 of a medium onion
  • 2 garlic cloves
  • 5 cups of water
  • 3 cubes of chicken broth
  • Salt and pepper to taste
  • A hint of olive oil

For the ā€œSalsa Verdeā€

  • 32 whole ā€œTomatillosā€ they can either be fresh or from a can. (we used La CosteƱa brand)
  • 1/2 of a medium onion
  • 3 garlic cloves
  • 10 chiles anchos (you can also use jalapenos or serranos)
  • MaggiĀ seasoning sauce to taste (optional)
  • 1 cube of vegetable broth
  • Salt and pepper to taste

+ cheese, avocado and creme fraiche (you can also add raw onion and coriander as a topping if desired)

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I recommend to start off with the chicken. Pour five cups of water in a pot and add the broth, chicken, onion and garlic cloves, set the burner to maximum heat. Once it boils bring the heat down to medium and continue boiling for 30 minutes.

While the chicken is boiling prepare the ā€œsalsa verdeā€. Put the chiles, onion and garlic on a pan and grill over medium heat, chiles are usually done pretty quickly so remove them after a minute or so, itā€™s important that they donā€™t get burnt. The onion and the garlic should be left until charred (partially burned).

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Put the garlic, onion and chiles in the blender.

We used whole canned ā€œTomatillosā€ so there was no need to grill them, however, if you get fresh ones remove the outer coating, wash thoroughly and grill them along with the other ingredients. Another thing worth mentioning is that if you donā€™t tolerate spicy food you should only add one or two chiles, the ten chiles that we added gave it moderately spicy taste.

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Put one cube of broth in the blender with the other ingredients.

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Blend everything and your salsa is almost ready.

Put some oil in the pot, heat it up for 5 minutes at medium heat and pour your salsa in. Boil it 10 to 15 minutes or until you obtain a thicker consistency.

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We used corn tortillas from a shop called “La Reina de las Tortillas” here in Barcelona. It’s very important that you use authentic corn tortillas for the “enchiladas”.

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Fry the tortillas on a pan from both sides. If you see some bubbles popping up on your tortilla, like in the picture above, it’s ready to be flipped. Ā Try to fry each side for 45 seconds at most.

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Put the fried tortillas on paper towels in order to dry them.

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Shred the boiled chicken with two forks as above.

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Put some chicken on the fried tortilla.

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Fold the tortillas as in the picture above.

Put some cheese on “enchiladas” and add the hot “salsa verde” on top of the cheese so that the cheese melts.

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Finally put some avocado and creme fraiche on top and your delicious “enchiladas” are ready to be eaten!

These “enchiladas” are amazing! I love “salsa verde” so for me all the Mexican food that includes “salsa verde” makes me cry. I remember the first time I tried “salsa verde” on “chilaquiles” and I couldn’t believe what I was tasting. This recipe is very traditional and I’m sure everybody will love it! I’m still amazed every time I eat it. šŸ™‚

– Eeva –

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