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! 😀

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

INGREDIENTS

  • Authentic Corn Tortillas (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 “Salsa Verde”

  • 32 whole “Tomatillos” they can either be fresh or from a can. (we used La Costeña brand)
  • 1/2 of a medium onion
  • 3 garlic cloves
  • 10 chiles anchos (you can also use jalapenos or serranos)
  • Maggi 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 “salsa verde”. 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, it’s important that they don’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 “Tomatillos” 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 don’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.  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. 🙂

– Eeva –

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Food, Mexican food, Recipes

MOLLETES

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For my second Mexican food post I’ve decided to share a more simple recipe. Not all Mexican dishes take as much time and effort to make as “Tamales”. If you don’t know what I’m talking about, click here: TAMALES. All the top chefs started from the bottom, so did we! 😀

This recipe is good for beginners, since it’s relatively simple to make. “Molletes” are a very common Mexican breakfast. To get the best result I think it’s important to have fresh bread and “pico de gallo” (traditional Mexican salsa).

INGREDIENTS (for 10 medium “Molletes”)

For the beans

  • 1 jar (400 grams) of precookd red beans
  • 1/4 of a small onion
  • 2 garlic cloves
  • 1 pinch of oregano
  • Maggi seasoning sauce to taste (optional)
  • 1 cube of vegetable broth
  • Salt and pepper to taste
  • 1 tablespoon of olive oil
  • 1 1/2 cups of water

For the “pico de gallo”

  • 4 medium tomatoes (you can also use cherry tomatoes)
  • coriander
  • 3 chiles (fresh serrano / jalapeno or dried chile de arbol)
  • 1/4 onion
  • 2 limes
  • pepper to taste
  • salt to taste

+ fresh bread, preferably ciabatta or baguette (ideally you need a “bolillo” but I think you can only get it in Mexico)

+ cheese (edam, gouda, mozzarella or oaxaca)

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My own freshly baked bread (recipe coming soon).

First you need to wash your precooked beans really well, be sure not to use raw beans because otherwise they will take forever to prepare. Next, put some oil in a pot and add your chopped onion and garlic, once they are golden brown add your beans, water, oregano, salt and pepper and bring to boil. Then, after it boils, switch to medium heat and let them boil until 1/2 of the liquid has consumed. Finally mash your beans with a hand blender (you can also do it by hand).

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Chop the onion and let it rest in a bowl with water for 45 minutes. This takes away the strong flavor of the onion.

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Strain the onion.

Chop the tomatoes, chiles and coriander and mix them. If you are not used to eating spicy food don’t add that many chiles. Add one first and then try it out.

Add the onion, squeeze the lime and mix.

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Your “pico de gallo” is ready!

Now we are going to put together the “Molletes”. Cut your bread in half, spread some beans on your bread and then cover with cheese, once you’ve assembled all your “Molletes” put them in the oven until the cheese has melted and it’s golden brown. Finally put the “pico de gallo” on top and your “Molletes” are ready to be served!

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This is a very simple and nice recipe and even though it’s a breakfast dish you can eat it any time of the day. This is one of my favourite Mexican dishes since I love “pico de gallo” and I adore CHEESE. The combination of a fresh “salsa” with something that just came out of the oven is very rich and flavorful. I highly recommend you to give it a try! 🙂

– Eeva –

 

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