Description
Sizzling Mexican enchiladas deliver a symphony of flavors dancing across handmade tortillas. Melted cheese, zesty salsa, and tender meat create a memorable culinary journey that brings Mexico’s heartwarming cuisine directly to your plate.
Ingredients
Scale
Main Protein and Sauce Ingredients:
- 2 dried ancho chiles
- 1 dried California chile (or guajillo chile for a spicier sauce)
- 1 cup cooking liquid from the shredded beef filling
Seasoning and Spice Ingredients:
- 1 teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon distilled white vinegar
Supporting Ingredients:
- 1 clove garlic
- ⅓ cup whole or 2% milk (85 milliliters)
- 1 teaspoon cornstarch
- 1.5 teaspoons vegetable or canola oil (7.5 milliliters)
Instructions
- Thinly slice the reserved half of a small white onion to obtain approximately half a cup of sliced onions. Crumble cotija cheese or shred queso asadero to yield about a quarter cup of cheese.
- Gently warm 12 to 14 corn tortillas on a comal, griddle, or skillet over medium heat. Allow tortillas to develop slight air puffs and charred spots while maintaining their flexibility.
- Stack the warmed tortillas and envelop them in a clean kitchen towel to preserve their heat and softness.
- In a large saucepan, heat vegetable or canola oil to a temperature between 350°F (177°C) and 365°F (185°C), using a cooking thermometer for precise measurement.
- Using tongs, carefully submerge each tortilla into the hot oil for 10 to 15 seconds per side. The goal is to soften the tortillas without browning or crisping them excessively.
- Systematically dip each softened tortilla into enchilada sauce, ensuring complete coverage. Transfer the sauce-coated tortillas to a separate plate, creating a neat stack of approximately six to seven tortillas.
- Position approximately a quarter cup of beef filling along the center of each sauce-dipped tortilla. Roll the tortilla tightly from one end, maintaining the seam facing downward on the serving plate.
- Complete the enchilada assembly by garnishing with the previously sliced white onions and the crumbled or shredded cheese, distributing the toppings evenly across the rolled tortillas.
- Serve the enchiladas immediately while they are still warm, allowing the flavors and textures to be enjoyed at their peak.
Notes
- Crumble cotija or queso asadero cheese right before serving to maintain its fresh, crumbly texture and prevent soggy toppings.
- Keep tortillas warm by wrapping them in a clean kitchen towel immediately after heating to preserve their softness and prevent drying out.
- Control oil temperature carefully between 350-365ºF to ensure tortillas soften perfectly without becoming overly crispy or burnt.
- Dip tortillas quickly and confidently into enchilada sauce, ensuring complete coverage for maximum flavor absorption and authentic Mexican presentation.
- Stack rolled enchiladas seam-side down to prevent unraveling and maintain a neat, professional appearance when serving.
- Garnish with freshly sliced white onions just before serving to add a crisp, sharp contrast to the rich, warm enchiladas.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 198 kcal
- Sugar: 2 g
- Sodium: 368 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 6 mg