Enchiladas Rojas, are an exquisite specialty that originates from Mexico and has over 20 different versions to choose from. The practice of rolling tortillas around other foods goes back to the Mayan times near the Valley of Mexico where they would roll small fish with their tortilla. Nowadays, the modern Enchilada is made with your choice of filling like cheese, vegetables, meats, beans, any combo you like the most then covered in a chili tomato sauce. Yummm! Today, we want to talk about this delicious Mexican dish and put your cooking skills to test. Don’t worry, you're not alone in the process! We got you covered.
Mayan Food and Agricultural Techniques by FrancesEnchiladas are made with corn tortillas and, like we said earlier, there are many different versions to make! The word “Enchilada” comes from the past tense word ‘enchilar’ which means to season, to add taste, or to add chili. Bet you didn’t know that! Just like any other Mexican dish, enchiladas rojas require many different spices and seasonings to add that savory taste. After this short read, you will be cooking these enchiladas like a pro chef. Prepare yourself to make the famous Enchiladas Rojas de Pollo!
Enchiladas Rojas de Pollo Recipe
Cooking the Chicken:
Start by boiling your chicken meat in a pot of water with half an onion, 3 garlic cloves, 2 tablespoons of salt, and a tablespoon of Knorr Chicken Bouillon. While it's boiling remove any foam that starts forming on the top and let it boil for about 50 minutes. Once it's done cooking, shred it and set aside but don’t get rid of the chicken broth!
First, you will boil all your chiles for about 15 minutes or until they're nice and soft. Next, you will put everything in your blender with your cup of chicken broth, pepper, 3 garlic cloves, ¼ of a red onion, a pinch of cumin and oregano! Blend, Blend! If it's too thick, add more chicken broth but try not to make it very watery. Once you're done blending, strain it to get rid of any chili skins and seeds that were left behind. Next, you will put some oil into your pot (let it get nice and hot) then you pour your chili sauce in it. While stirring, add a pinch of salt and another spoon of Knorr Chicken Bouillon (be careful when adding Knorr it can get salty, add little by little). Let it simmer for about 15 minutes and you’re done!
Rolling them up!
We are almost there! On a pan add some oil and let it heat up, add your tortilla in and slightly fry them up (you want them to still be soft). Then you will put them aside and once you have enough tortillas for the enchiladas you will be eating, start dipping them into your sauce. Start by adding the filling and rolling them up! Roll up all the ones you’re about to grub...there's no limit. After you’re done rolling, add a little more salsa on top and start adding your toppings. We like to add shredded lettuce, onions, crema mexicana and of course, crumbled queso fresco! *chefs kiss*