Enchalda Question?

Question

Years ago I used to eat enchiladas from Quasimoto's in the Lexington Market in Baltimore.
I remember them having a slight cornbread flavor.
Can anyone give me an authentic enchilada recipe?

Answer 1

They have a cornbread flavor because they are made with homemade corn tortillas. Here is my recipe for tortillas and an enchilada recipe.

Corn Tortillas:
Makes 12
2 cups Masa Harina
1 cup of warm water
1tsp of olive oil

Mix dough by hand, till it is not sticky or to dry. Let rest in covered bowl for 30 minutes.

Make golf ball sized pieces of dough, Press each piece between 2 sandwich bags in a tortilla press or roll by hand. On hot cast iron skillet, cook one side for 1 1/2 minutes, other side for 1 minute. After all cooked you can soften the tortillas between a moist cloth in the microwave for 1 minute.

Enchiladas
Filling:
Your meat of preference (I like shredded pork), combine with Monterrey jack cheese and diced onions to where it is 2 parts meat and 1 part cheese.

Now dip the warm softened tortillas in Enchilada sauce and roll with meat and cheese mixture. Place them in a casserole pan. The important part, do not place more sauce and cheese over the rolled tortillas just yet. Bake in 325 degree oven for 15-20 minutes covered. Now place a bit of sauce (not too much) and then cheese, slice olives, and chopped cilantro. Bake uncovered for another 10 minutes or until cheese begins to brown..

Answer 2

In most grocery stores in the ethnic food section they sell enchalada sauce, you will need a can of this. To make it from scratch is too labor intensive. You will also need corn tortillas, Jack cheese shredded and onions minced. If you want meat enchiladas you will also need some meat cooked and shredded. Put some oil in a skillet and lightly fry the tortillas to soften them. Don't skip this part the oil keeps the tortillas from drying out during baking. open the can of sauce and put it in a skillet and warm it up. Dip a softened tortilla in the sauce and fill with a little bit of onion, cheese and meat roll and continue till all the tortillas are gone. Pour the remaining sauce over the enchiladas and sprinkle them with remaining cheese. Put in a 350 oven and cook about half an hour to heat and melt the cheese, then remove from oven and eat. I hope that I have been some help to you these are authentic as you can get without making your own sauce from dried chilis.

Answer 3

These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.


* 2 bone-in chicken breast halves
* 2 cups chicken broth
* 1/4 white onion
* 1 clove garlic
* 2 teaspoons salt
* 1 pound fresh tomatillos, husks removed
* 5 serrano peppers
* 1/4 white onion
* 1 clove garlic
* 1 pinch salt
* 12 corn tortillas
* 1/4 cup vegetable oil
* 1 cup crumbled queso fresco
* 1/2 white onion, chopped
* 1 bunch fresh cilantro, chopped
In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Answer 4

There are lots of ways to make them. These recipes are not the tex-mex versions of them.



Chicken Enchiladas Suiza

12 corn tortillas
2 cups shredded chicken
6 oz. chopped, roasted and skinned green chiles (fresh is best, but you can use canned in a pinch)
3 cups fresh spinach
1/2 cup chopped onion
1 cup crema or sour cream
4 oz. cotija, crumbled
5 oz. evaporated milk
15 oz green chile sauce
Warm oil to dip tortillas in
PREPARATION:
Heat oven to 350 degrees.
Heat 1 tablespoon oil in a pan over medium heat and cook the onions for about 1 minute. Add the spinach and cook it for about 5 minutes until leaves are wilted. Fold in the chicken and green chiles.

Set aside.
In a saucepan, heat creama, evaporated milk, cotija and chile sauce over low heat until sauce is smooth.

Prepare a 9x13 inch baking dish by coating the bottom with a thin layer of sauce. Dip a tortilla into the warm oil to soften it and place it into the pan. Place about 1/4 cup filling down the center of the the tortilla and sprinkle with a tablespoon of Asadero or Queso Quesadilla cheese. Roll the tortilla up and place seam side down in dish. Repeat until all tortillas are used.

Pour remaining sauce over the top, and sprinkle with the crumbled cotija. Bake dish for 15 minutes to melt the cheese.



Enchiladas

INGREDIENTS
6 dried chile de arbol peppers
1 clove garlic
1 teaspoon salt
3/4 cup water

1 cup vegetable oil for frying
18 (6 inch) corn tortillas
3 cups crumbled queso fresco
1 cup sour cream
1 cup shredded lettuce
2 medium tomatoes, thinly sliced
1/2 cup chopped green onions
DIRECTIONS
Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.


Enchiladas

3 quarts water
25 medium tomatillos, husked
3 onions, halves peeled
10 cloves garlic, peeled
10 serrano chilies, seeded (Can be adjusted to taste - I use latex gloves - watch those eyes!!!)
30 sprigs fresh cilantro
2/3 cup vegetable oil
2 slices onions
salt
Stuffing
2 quarts water
3 whole chicken breasts, halved
1 medium onion, thickly sliced
4 cloves garlic, peeled
Tortillas
1 1/2 cups vegetable oil
24 5 inch corn tortillas (freshest you can find)
Garnish
15 sprigs fresh cilantro
1/2 cup chopped onions
3 cups creme fraiche or sour cream
4 cups grated monterey jack cheese

Prepare sauce: Heat water in large pot to boiling.
Add tomatillos, 2 onion halves, 6 garlic cloves, and 7 serrano chiles.
Simmer uncovered 30 minutes.
Let cool slightly, then drain, reserving about 1 cup cooking liquid.
Place solids in blender or food processor.
Add remaining onion half, 4 garlic cloves, 3 chiles, the cilantro, and about 1/2 cup cooking liquid.
Process until smooth.
Heat oil in medium saucepan.
Add onion slices and saute until lightly browned.
Stir in sauce and season with salt.
Simmer uncovered until slightly thickened, about 30- 45 minutes.
If sauce thickens too much, thin it with remaining cooking liquid.
Meanwhile, when the sauce ingredients are simmering, prepare stuffing.
Heat 2 qt water in large pot to boiling.
Add chicken, onion, garlic, and salt to taste.
Simmer just until chicken is cooked through, about 30 minutes.
Let cool, then remove chicken from liquid.
Remove and discard skin and bones; shred meat.
Prepare tortillas: When the sauce is nearly ready and the stuffing is ready, heat small amount of oil in skillet over medium heat.
Cook tortilas one at a time, turning once, just until flexible but not crisp, about 20 seconds each.
Drain on a thick layer of paper towels wrapped up inside a clean cloth kitchen towel (or tortilla warmer).
This will drain them and keep them soft and warm.
Heat oven to 350 degrees F.
Coat two 13 X 9 baking pans with vegetable oil.
Dip each tortilla in sauce.
Fill tortillas with shredded chicken and roll up.
Arrange a dozen filled tortillas in each pan.
Top with green sauce.
Spoon creme fraiche (or sour cream) over sauce.
Sprinkle chopped onion and cilantro over the top.
Sprinkle cheese over all.
Bake for 25 minutes.
Broil briefly if the top needs some browning.
Serve hot with refried beans.