How to prepare green enchiladas, in 5 steps
Enchiladas are a very typical Mexican dish that as its name says it is for enchilarte! In a plate of green enchiladas we find two of the many basic ingredients of Mexican gastronomy: corn tortilla and chili.
There is a wide variety of enchilada recipes. Perhaps the most typical in Mexico City are green enchiladas . They are easy to prepare and are for everyday consumption. Each ingredient requires attention in its preparation, because it is an essential part of the dish, to achieve a delicious combination together.
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How to prepare some green enchiladas
Green tomato, chicken, green chili and corn tortilla are the basis of this recipe . However, you can put your personal touch to create a unique recipe, because enchiladas have as many variety of forms as there are regions of the country.
This recipe for green enchiladas is to share with 4 people.
1. The ingredients
To prepare green enchiladas, you will need these ingredients .
- ½ kg of chicken breast
- ½ onion
- 2 serrano peppers
- 7 green tomatoes
- 1 clove garlic
- 1 coriander branch
- 1 lettuce cut in julienne
- 1 fresh cheese
- 16 tortillas
2. The chicken
Chicken breast it should be cooked with onion and salt . Once it is cooked it is left to cool to be able to shred finely. The broth that results from this cooking will be used later for the caldillo of the green enchiladas.
3. The caldillo
To make the stew you have to cook the tomatoes and serrano peppers in boiling water. When they feel already soft, you have to liquefy the tomatoes and chilies along with the clove of garlic and the cilantro , and you will have to add salt to taste.
It is recommended that to liquefy, the water be substituted for the chicken broth. It must be in little quantity so that the caldillo of our green enchiladas is a little thick.
This stew is added to a pan with very hot oil and left to boil for a few minutes before the next step of preparing the green enchiladas.
4. The tortillas
Normally 4 tortillas per person are served on the plate, so for this recipe 16 tortillas are required. The convenient thing is that they are freshly made and preferably hot so that they are soft.
You have to put oil in a pan, enough to cover the tortilla and let it heat up. Once it is hot enough, put the tortillas in the oil.
The secret to preparing enchiladas is that the tortillas are only "passed" through the hot oil , that is, they should not be left there for long because the tortillas should not be crispy.
Once they leave the oil, they are folded to start preparing the dish.
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5. Mount the plate
Tortillas should be sunk in the chili and green tomato sauce . Later they are filled with the shredded chicken and folded. It is garnished with julienne lettuce, cream and grated fresh cheese sprinkled throughout the dish.
And these delicious green enchiladas are ready!
Green enchiladas have many variations and can be adapted according to taste. To the original recipe you can add poblano peppers , which should be roasted, put in a bag to "sweat" and make it easy to remove the skin to liquefy next to the green serrano peppers and green tomatoes.
Radishes with slices or finely chopped cilantro can also be added to the final decoration. You can replace the chicken with shredded pork or you can change the stuffing chicken and place it on top of the tortilla.
You can add more serrano peppers so that the dish is really spicy, or on the contrary you can reduce the number of peppers in case someone is not used to spicy food but you do not want to miss out on this dish.
All these variations of green enchiladas are common to find in all Mexican homes, because everyone adapts them to their preferences; however, the base of this spicy and delicious dish is tortilla, chile and meat.
- Flores Escalante, J. (2003). Brief history of Mexican food. Mexico: Grijalbo.