The enchilada is a traditional Mexican dish that is made with a fried corn tortilla bathed in a spicy sauce. Depending on the style and region, enchiladas can be accompanied or stuffed with meats (chicken, turkey, and beef) or cheese, and served with some additional garnish such as chopped onion, lettuce, cream and cheese. If you want to learn how to make Coahuila-style enchiladas, keep reading to see the steps to follow.
Ingredients to make Enchiladas from Coahuila:
- 12 units of corn tortillas
- 100 grams of asadero cheese
- 4 tablespoons of vegetable shortening
- for the mole
- 50 grams of wide chili
- 2 units of Onion
- 3 garlic cloves
- 1 unit of Bolillo
- ½ chocolate bar
- ¼ teaspoon Cinnamon
- ½ teaspoon of sugar
- ¼ teaspoon of pepper
- 1 pinch of grain salt
How to make Coahuilan Enchiladas:
1 Before preparing this Mexican meal, we will make our mise en place, which in culinary jargon means “everything in its place.” Thus, we leave all the ingredients ready before preparing to cook.
2 Once the onions are washed, chop one finely and the other only in half. We reserve the one that is in halves to make the mole and the chopped onion to accompany the enchiladas from Coahuli.
3 Wash the ancho peppers and cut them lengthwise to remove the veins and seeds, soak them in a bowl with water to cover for 20 minutes.
Tip: Before handling any chili, you should spread your fingers with cooking oil to prevent the skin from burning.
4 In a separate bowl, we put the bolillo to soak with enough water (to cover it).
5 Then the water is drained, the bread is crushed with clean hands to squeeze out the excess water and it is crumbled.
6 In a frying pan with a tablespoon of butter already melted over medium heat, fry the crumbled bread, without stopping moving so that it is fried evenly and, when it is well fried, empty it into a bowl.
7 After 20 minutes, drain the water from the chilies well and blend together with the half onion, the peeled garlic, half a tablet of chocolate, a quarter teaspoon of ground cinnamon, half a teaspoon of sugar, the crumbled and fried bolillo, a quarter of teaspoon of pepper, a pinch of salt to taste and a splash of water. There should be a thick sauce.
8 Put the same pan where the bolillo was fried over low heat, add three tablespoons of butter and when it is melted, fry the corn tortillas briefly, they should be soft. They are removed and placed in a flat strainer placed in turn on a plate so that the excess fat drains off.
9 To assemble our enchiladas, we submerge the tortillas in the mole with the help of tongs and place three by three folded in half for each individual plate (or more, depending on the diner’s appetite).
