Enchilada
The enchilada is filled corn tortilla roll, covered with chilly sauce. It is believed that similar food was eaten already in the Mayan Empire, where fish and vegetables were rolled into thin cornbread rolls. Enchilada rolls are listed as one of the most popular local foods in the notes of conquistadores. One of the first cookbooks in Mexico „El Cocinero Mexicano“ 1831 marks enchilada as a classic local region food. In principle, it is possible to fill tortilla rolls with almost any food starting from vegetables to a variety of meat, fish and seafood. Nowadays, rolls are covered with spicy cheese in addition to chilli sauce. For example, in Europe, the cheese cover could be sharp-tasting cheddar. I’ve done this meal at least four times. On three occasions, I made chicken enchilada, once I put more effort than usual and made a BBQ rib-meat stuffed enchiladas. Nowadays, an enchilada is served in every Mexican restaurant, but you should try to make it yourself – the taste of homemade enchilada is something very different and special.
Preparation time: Meat baking 1 or more hours. Preparation of Enchilada 45 min to 1 hour.
Level: Easy
Quantity: eight enchilada rolls
Ingredients:
Sauce:
2 garlic cloves, minced
400 ml tomato sauce
0.5 teaspoon ground chipotle chilli powder
0.5 teaspoons of ground chilli powder
0.5 teaspoons ground cumin
salt and freshly ground black pepper
Filling:
Three larger or four medium chicken fillets (boiled) or two good quality pork ribs (grilled).
2 medium bulbs
4 cloves of garlic
a great handful of chopped parsley
1 teaspoon ground cumin
0.5 teaspoon chopped chipotle chilli
250 ml tomato sauce
0.5 tablespoons of dried oregano
For rolls:
8 soft tortillas of medium size (to fit to the oven form). I used tortillas from a mixture of corn and wheat flour
200g cheddar cheese
chopped green onions and sour cream to eat.
Preparation:
1. Boil the chicken in a little amount of water in low heat (about 1 hour). Add sea salt and pepper to taste the meat. You can add remaining broth to the filling. In an alternate, BBQ-rib version, mix tomato paste, sugar or lihts syrup, red wine vinegar, soy sauce to the marinade, put the pork ribs in the oven, brush with marinade and cook for 1.5 to 2 hours.
2. For the enchilada sauce chop garlic, lightly fry, add tomato juice and spices, boil until the sauce has become slightly thicker
3. For filling, chop onion, garlic and fry in olive oil when golden, cut the chicken or meat into rough chunks, add onion and garlic, add spices, tomato sauce, chopped parsley. The filling must not be very wet or too dry. 4. Divide the filling into eight pieces, lift 1/8 to each tortilla plate, make rolls and place to the mold.
5. Pour over with the sauce, spread the sauce also to the edges.
6 Grate the cheddar and shake over the rolls.
7. Bake 30 min at 200 degrees.
8. Chop the green onions for serving, add sour cream and serve.
Ready !!!
