Traditional Mexican Enchilada Varieties

Tortilla, filling, sauce. Three possibilities that, with a certain dose of creativity, become infinite. A simple trilogy, just in each of its parts. An ecumenical number without edges where nothing is superfluous, where everything smells and tastes like harmony. This great bearer of the number three – according to numerology, synonymous with peace and stability – the Mexican enchiladas, is one of the dishes that have managed to sneak into the daily lives of households. The “Mexican enchiladas” are culture: they are everything from a street snack, the formal meal when baked, or the breakfast for the night owls. Enchiladas are a noun, they are an adjective, because you know, Mexicans when we get angry, we get enchilado. In the case of the food, the Mexican enchilada owes its name to the tortilla, whether it was soaked in sauce and fried, or the reverse system was applied. If the tortilla is fried in oil first, care must be taken that the temperature and amount of fat is sufficient so it doesn’t become tough. If it is coated in sauce and then fried, good judgment is needed to avoid turning it into chilaquiles. And the enchilada must be folded. It is its brand promise, its sine qua non. It cannot be rolled like flautas nor simply folded; it is a symbol of selfishness if it only has a few drops of sauce; of tacos, if the sauce is inside; of chilaquiles, if it is fragmented. The enchilada must be soft, tender; not just cooked on the griddle, so that the sauce penetrates its crisp surface. The origin dates back to the pre-Columbian calendar. The Codex Florentino spoke of chillapitzalli, rolled tortillas seasoned with chili. In fact, there was a profession, that of tlailacatzoa, in which the cook became an expert in folding tortillas. After the Conquest, dozens of ingredients were incorporated into the recipe, such as chicken broth in the sauces or proteins like chicken and pork. As such, “the enchilada tortilla” first appeared in the great cookbook of 1831, The Mexican Cook.Recipes varied regionally. Now we lack fingers to enumerate them. The variations have to do with the chiles incorporated into the sauce. Although, of course, in the fillings and the ingredients that crown them are the meanings; the devil, some would say. In some markets like in Veracruz, the filling goes on the outside. In other cases, the variety lies in the dough that includes cascabel chili, as in the case of the Potosinas. There is a Mexican enchilada for every occasion, for every budget. There are those with mole and turkey for special occasions, and the frugal ones that appear when there are more beers in the fridge than ingredients; tortilla, egg, and chipotle sauce are enough to prepare them. The versatility and adaptability to what is available is a tribute to the know-how of each state, of each town, of each family. Here are some of our favorites.Guanajuato Miners' EnchiladasA dish from the viceroyal era. They are called mineras because it is the primary labor of the state; the enchiladas are filled with ranch cheese and topped with a mix of vegetables – potato, carrot, and lettuce. Don't miss the magical detail of the topping: pickled chili and onions.Querétaro EnchiladasThey are quite similar to the miners', however, these do not have pickles. The tortilla is also fried in the sauce to achieve that marinated sensation and can be filled with chicken or egg. Swiss Enchiladas More Mexican than mole, Swiss enchiladas take their name from the cheese gratin that covers them on the outside. They are generally filled with chicken and the composition of the sauce incorporates a dairy agent like cream. This makes them slightly sweet, perfectly delightful.Red Swiss EnchiladasThey are made similarly to the green ones, but with the addition of tomato to the sauce boiling. In the Swiss, it is acceptable to turn a blind eye to the “they must be folded” rule since, to mold them organically and achieve that golden crust in the oven, they are rolled and placed in the baking dish.Chicken Enchiladas with Green MoleTwo best sellers in one dish? Good karma comes true when a green mole is the enchiloso of simple corn tortillas. Worthy of any celebration – wedding, quinceaños, yellow traffic light, 2-for-1 promotion at your favorite supermarket – these enchiladas are a pepita party with a spicy finish.Peanut EnchiladasIn Mexico, we also include peanuts in sauces like macha or in some Oaxacan moles. This thick sauce, balanced in acidity and smooth, is the blanket that every tortilla wishes to wear. Poblano Chile EnchiladasIn the world of green enchiladas, we have some with lighter shades that do not come from tomatillo, but from a cream made from poblano chili and cheese, double cream cheese, cream, or all of the above. They can be filled with chicken or a sauté of mushrooms to complete the vegetable experience.