Red Chile Enchiladas
Served with your choice of protein (chicken or beef).
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Enchiladas have roots in ancient Mexico, dating back to the Mayan civilization where people wrapped foods in corn tortillas. The modern enchilada, featuring sauces and fillings, evolved after the Spanish conquest, incorporating New World and Old World ingredients and techniques.
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Enchiladas are a cornerstone of Mexican cuisine, often served during festive occasions, family gatherings, and celebrations. They represent a blend of indigenous ingredients and culinary traditions, reflecting the rich cultural heritage of Mexico.
Regional Variations
Enchiladas vary significantly by region in Mexico. Different chiles are used, fillings vary widely (from potatoes and cheese to seafood), and preparation methods differ, reflecting local traditions and ingredients.
Celebratory Dish
Enchiladas are commonly prepared for special occasions like birthdays, holidays (such as Christmas and Day of the Dead), and family reunions, representing a communal meal and a shared cultural experience.
Family Recipe
Enchilada recipes are often passed down through generations within families, with each family having its own unique twist on the dish, making it a symbol of family heritage and culinary tradition.
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Red chile enchiladas boast a complex flavor profile, dominated by the earthy, slightly smoky, and subtly sweet taste of the red chile sauce. The protein choice adds depth, with chicken offering a lighter, savory counterpoint and beef contributing a richer, more intense flavor.
The core flavor comes from the red chile sauce, typically made from dried red chiles (like ancho, guajillo, or New Mexico chiles) that are rehydrated, blended with garlic, onions, and spices such as cumin and oregano. The tortillas, often lightly fried or softened, add a corn flavor. The filling, either shredded chicken (often seasoned with onions, garlic, and spices) or seasoned ground beef, provides the primary protein element. Cheese, typically Monterey Jack, cheddar, or queso fresco, contributes a creamy and slightly tangy note. Garnishes like onions, cilantro, and sour cream offer freshness and acidity.
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Chile Sauce Preparation
Toast the dried chiles lightly before rehydrating to enhance their flavor. Remove the seeds and veins for a milder sauce or leave them in for more heat. Strain the sauce for a smoother texture.
Tortilla Softening
Lightly fry the tortillas in hot oil for a few seconds on each side to soften them and prevent them from tearing when rolled. Alternatively, briefly dip them in the hot chile sauce.
Protein Choice
For chicken enchiladas, use shredded rotisserie chicken for convenience or poach chicken breasts with aromatics for a more flavorful filling. For beef enchiladas, use lean ground beef and season it well with Mexican spices.
Cheese Selection
Use a cheese that melts well, such as Monterey Jack, cheddar, or a Mexican cheese blend. Queso fresco can also be crumbled on top after baking for a fresh, tangy flavor.
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