From scratch to perfection: how to make authentic corn tortilla enchiladas that will transport you to mexico

Embark on a culinary adventure and learn the secrets of creating authentic corn tortillas enchiladas, a dish that embodies the vibrant spirit of Mexican cuisine. With this comprehensive guide, you’ll discover the art of making fresh corn tortillas, crafting a flavorful filling, and assembling enchiladas that will tantalize your taste buds.

Ingredients for Corn Tortillas:

• Masa harina (corn flour)
• Warm water
• Salt

Ingredients for Enchilada Filling:

• Chicken or beef, cooked and shredded
• Onion, chopped
• Bell pepper, chopped
• Chili powder
• Cumin
• Oregano
• Salt and pepper

Ingredients for Sauce:

• Enchilada sauce
• Chicken broth (optional)

Step-by-Step Instructions:

1. Making Corn Tortillas:

• In a large bowl, combine the masa harina, warm water, and salt.
• Knead the dough until it becomes smooth and elastic.
• Divide the dough into small balls and flatten them into thin circles using a tortilla press or rolling pin.
• Heat a griddle or skillet over medium heat. Cook the tortillas for about 30 seconds per side, or until they become slightly browned.

2. Preparing the Enchilada Filling:

• In a large skillet, sauté the onion and bell pepper until softened.
• Add the shredded chicken or beef and season with chili powder, cumin, oregano, salt, and pepper.
• Cook until the filling is heated through.

3. Assembling the Enchiladas:

• Dip each corn tortilla into the enchilada sauce and place it on a flat surface.
• Spread a generous amount of the filling in the center of the tortilla.
• Roll up the tortilla tightly and place it in a greased baking dish.

4. Baking the Enchiladas:

• Pour the remaining enchilada sauce over the enchiladas.
• If desired, add some chicken broth to the sauce for extra moisture.
• Bake at 375°F (190°C) for about 20-25 minutes, or until the sauce is bubbling and the cheese is melted.

5. Garnish and Serve:

• Sprinkle the enchiladas with shredded cheese, sour cream, and chopped cilantro.
• Serve with your favorite sides, such as rice, beans, or guacamole.

Tips for Success:

• Use fresh masa harina for the best flavor and texture.
• Knead the dough thoroughly to develop gluten and prevent the tortillas from tearing.
• Cook the tortillas over medium heat to avoid burning them.
• Don’t overfill the tortillas with filling, as this can make them difficult to roll.
• Bake the enchiladas until the sauce is bubbling and the cheese is melted, but not overcooked.

Variations:

• Experiment with different types of fillings, such as ground turkey, pork, or vegetables.
• Add a layer of shredded cheese between the tortillas for extra cheesiness.
• Top the enchiladas with your favorite toppings, such as shredded lettuce, diced tomatoes, or sliced avocado.

Health Benefits:

• Corn tortillas are a good source of fiber, which can help promote satiety and digestive health.
• The filling provides protein, essential vitamins, and minerals.
• The enchilada sauce is rich in antioxidants and can boost the immune system.

Serving Suggestions:

• Serve as a main course with your favorite sides.
• Cut into smaller pieces and serve as an appetizer.
• Make a smaller batch for a quick and easy weeknight meal.

Enchiladas for Every Occasion:

• Cinco de Mayo: Celebrate the Mexican holiday with a festive spread of enchiladas.
• Potlucks: Bring a batch of enchiladas to share with friends and family.
• Game Day: Serve enchiladas as a hearty and flavorful snack.
• Weeknight Dinners: Make a quick and easy version of enchiladas using pre-made tortillas and sauce.

FAQ:

1. Can I use store-bought corn tortillas?

• Yes, you can use store-bought corn tortillas, but they may not be as fresh and flavorful as homemade ones.

2. How do I prevent the tortillas from tearing?

• Knead the dough thoroughly and roll out the tortillas thinly. Be gentle when handling the tortillas.

3. What is the best way to reheat enchiladas?

• You can reheat enchiladas in the oven, microwave, or on the stovetop. If reheating in the oven, cover the enchiladas with foil to prevent them from drying out.

4. Can I freeze enchiladas?

• Yes, you can freeze enchiladas before or after baking. To freeze before baking, assemble the enchiladas and wrap them tightly in plastic wrap. Freeze for up to 3 months. To freeze after baking, let the enchiladas cool completely and then wrap them tightly in plastic wrap. Freeze for up to 2 months.

5. How do I make a vegetarian version of enchiladas?

• Substitute the chicken or beef filling with a combination of sautéed vegetables, such as bell peppers, onions, zucchini, and mushrooms.