Take advantage of this season by putting your culinary skills into practice and, at the same time, learn about the origin of the dishes you prepare to impress your diners. How about some enchiladas?
There is no-table that resists them or a restaurant that does not offer them and that even gains its fame for the way it prepares enchiladas, a dish that more than just being a craving is a very complete food that from the time of the Independent Mexico was the protagonist of the Mexican tables. They fed the national heroes like Miguel Hidalgo, Vicente Guerrero, and José María Morelos, as explained by the authors Socorro and Fernando del Paso in their book Mexican cuisine, Editorial Punto de Lectura.
The way of preparing them changed from place to place, although the base is practically the same: fried corn tortillas, stuffed with cheese, beans or some vegetable and a sauce based on different types of chili, mixed with tomato or tomato with which cover and garnish with lettuce, onion, cream, and cheese.
Gather your ingredients and get ready.
– ¼ pc. filleted onion
– 1 clove garlic
– 6 pcs. filleted tomato
– 1 pc. marinated chipotle chili
– 1 cup of sour cream
– 4 tbsp. Margarine Iberia®
– 1 cup chicken broth
– 12 pcs. corn tortilla
– 3 cups of shredded chicken
– ½ cup of sour cream
– ½ cup of grated fresh cheese
– Onion filleted to taste
– Chopped lettuce
– Tomato (red tomato) sliced
Step By Step
– In a saucepan, heat a tablespoon of margarine and sauté the onion, garlic, and tomato (red tomato) for 15 minutes.
– Blend with the chipotle and the cream. Strain.
– In a saucepan, heat 2 tablespoons of Iberia Margarine and fry the liquefied sauce. Add the chicken stock and cook for 15 minutes.
– In a frying pan over medium heat, heat a tablespoon of Iberia® Margarine and lightly fry the tortillas. Fill with the chicken and fold.
– Place on a plate and add the sauce until the tortilla is covered. Accompany with cream, cheese, sliced tomato, coriander, and onion.