Enchiladas are very traditional in Mexican cuisine, with their appearance varying according to the region in which they’re made – often appearing as a dish in themselves, or as an accompaniment to chicken or carne asada (sliced grilled beef).
TYPES OF ENCHILADA
The structure of an enchilada is always the same: a tortilla warmed quickly through a little bit of oil. Over the years, enchiladas have adopted a variety of names, but in fact the only difference between them all is the sauce used: if you serve them with green salsa, they are ‘enchiladas verdes’, if you serve them with sauce they are ‘enfrijoladas’ (corn tortillas in black bean sauce) or ‘empipianadas’ (enchiladas made with a pumpkin seed sauce known as pipían), and so on.
What you fill them with is entirely up to you, but popular favourites include: shredded chicken, beef, pork, shrimp or lobster and queso fresco (or mild feta); chopped onion and fresh cheese; or simply finely shredded lettuce, Mexican crema (crème fraîche is a great substitute), onion, crumbled fresh cheese, and long, thick slices of jalapeños.
This recipe comes from Sonora, a state in the northern region of Mexico.
HOW TO MAKE PORK ENCHILADAS
40g unsalted butter
1kg higher-welfare pork fillet
3 cloves of garlic
1 tablespoon apple cider vinegar
1 sprig of fresh oregano
4 dry-roasted serrano chilli peppers
1 teaspoon plain flour
- Place a large frying pan over a medium heat with 2 tablespoons of the butter. Cut the pork fillet into 6 pieces and fry in the pan for around 10 minutes, turning once, until browned all over.
- Peel and finely chop the garlic then add to the pan along with the vinegar, oregano sprig and a pinch of sea salt.
- Pour in 475ml of water. Bring to the boil, then reduce the heat and simmer for 20 minutes.
- Whiz the chillis in a food processor or blender until finely ground, then sprinkle them over the meat.
- Melt the remaining butter in a small saucepan. Add the flour and cook, stirring continuously, for 2 minutes. Stir into the pan of meat, cover, and simmer for about 30 minutes or until the meat is tender.
- Remove the pan from the heat and serve immediately with warm homemade tortillas.
Recipe from Mexico: The Cookbook by Margarita Carrillo Arronte, published by Phaidon.