Enchiladas, a gift from Mexico


No matter where you travel in Mexico or where you choose to eat while you’re there, you are sure to find enchiladas on the menu.

They may be a staple dish, but enchiladas are prepared differently in every region and with a variety of ingredients. The key elements in most enchiladas are the chile, tortillas and cheese, although each of those may also vary.

Typically, enchiladas are served with a side of rice and beans, but if traditional is what you are aiming for, they can also be accompanied by a side of shredded lettuce and diced tomatoes.

Because the chile sauce is the main ingredient and what really gives the enchiladas their flavor, we would like to share an easy recipe that will give you the perfect sauce for enchiladas every time.

Ingredients

  • 12 red sun-dried New Mexico chile pods (break off the stem and shake out the loose seeds if you want a mild sauce) Enough water to cover the pods in a medium sauce pan
  • 5 cups of water
  • 1 medium clove of garlic
  • 1 teaspoon of sea salt
  • 1.5 teaspoon or 1 cube of Knorrchicken bouillon

Directions

  1. In a medium sauce pan, bring the chile pods and water to a boil and remove from heat.
  2. With a set of tongs, grab the chile pods and place them in the blender or food processor. Discard the water that the pods were boiled in. To the pods in the blender, add the additional 5 cups of water, garlic, sea salt and chicken bouillon. Blend until all the ingredients are well combined and the chiles are broken down completely, about 2 minutes.
  3. The sauce should have the consistency of a tomato soup and water can be added to thin it out if it is too thick. This is also a good time to taste the sauce and add more seasoning if needed. Place a strainer on a medium sauce pan and pass the chile sauce a little at a time through the strainer. Mix it with a spoon to allow the liquid to drain out.
  4. Once the chile has been strained, bring the sauce back to a boil, cover and remove from heat. The red chile sauce is now ready for your enchiladas. 
Spring 2011
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