Enchiladas are the favorite dish of many Mexicans, we have no proof, but great confidence in this delicacy. And the truth is who wouldn’t love them if they’re so easy to prepare, few ingredients are needed and the recipe is super productive. Today we decided to share Recipe Nails Guerrero style red enchiladasbecause yes, there is variety in the sauce color category.
In Mexico, we have the fortune of culinary diversity taken to another level; It’s not just red, green and taupe enchiladas. We have red enchiladas from Querétaro, enchiladas from Guerrero, Michoacán, Swiss enchiladas, potosinas, cream enchiladas and even enchiladas, and inside these you can also vary the filling. Awesome, right? The possibilities for creating your own enchilada are endless, but this recipe is one of the classics.
Enchilada Facts
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Depending on the style of the dish, its ingredients, up to 100 types of enchiladas can be constructed.
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This dish has its origins in pre-Columbian civilizations.
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Word enchiladas It was first mentioned in a book “El Cocinero Mexicano” in 1831 by Mariano Galván Rivera.
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Data from the Ministry of Agriculture and Rural Development also suggests that the recipe for enchiladas was present in the Florentine Codex, since it mentions the word chillapitzalliwhich is composed of the Nahuatl word Chilewhich means chili, and tlapitzalli which means flute, which translates to enchilada flute.
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in the same book chillapitzalli It is described as a dish of tortillas and chili peppers.
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On the SADR website there is also data that suggests that the creation of enchiladas suizas was born thanks to a Swiss man who very often went to a restaurant to eat enchiladas, but due to the intensity of the spiciness for at dinner it was decided to add cheese gratin to reduce the spiciness.
- Let’s start by cleaning the peppers: remove the seeds and veins. Then pass them through the comal to roast them for a few minutes. Then soak them in lukewarm water for 20 minutes.
- On a griddle or skillet, roast your tomatoes, ¼ onion and the garlic clove.
- Drain the chiles and add them to a blender along with the tomatoes, onion, garlic, marjoram and chicken broth. It should be as thin as possible.
- In a saucepan with enough oil, add the peppers that we have just mixed. Season over low heat for about 10 minutes and salt.
- In another skillet with hot oil, quickly pass the tortillas to brown them. If you prefer, you cannot.
- Then, dip the tortillas in the sauce, spread it out on a plate, and add some shredded chicken for rolling up later.
- Once rolled up, cover them with the rest of the chili and tomato sauce. Add the grated cheese, the onion, the fillets, add the cream and the chopped and disinfected coriander. Wow, Guerrero enchiladas are ready!
In Directo al Paladar México you can also read Recipes with vegetables and without meat: how to make vegetarian enchiladas poblanas stuffed with mushrooms | Five Recipes for Green Enchiladas: Mexico’s Favorite Anytime Meal | How to prepare green enchiladas au gratin or ‘Suizas’. Quick and easy recipe