We had company the other night and were offered the experience of “real” Mexican food. I was looking forward to see what kind of food she would come up with. It turned out to be enchiladas! Very yummy!
The Real Mexican Food!
The thing with real Mexican food is it is a lot smaller in terms of portions than what you would buy at a Mexican restaurant in the U.S. The Mexicans have no such thing as the HUGE California burrito. That’s a U.S. thing. So she was quite pleased we were taking pictures of the process so she was a great poser! Here we made chicken enchiladas and tacquitos.
Using corn or flour tortillas, spread shredded chicken and cheese in the middle and roll into a tight roll. Then place in a hot pan and cook until cheese is melted and tortilla is browned, this is the Mexican taquitio.
For the enchiladas, place a tomato, garlic, and onion in a blender and blend until is is a thick tomato like sauce. Then place the pan in a hot saucepan and bring to a boil.
Once it is boiling, then pass a tortilla through the mixture to get it completely submerged in the sauce.
Pull it out of the sauce and place on a plate where you have room to fill with chicken. Roll into a tight ball and top with cheese.
“Real” Mexican Enchiladas
For the sauce:
4 cloves garlic
1 small onion
For the filling:
2-3 cups shredded chicken
2 cups shredded cheese
1 cup sauteed onion
10-12 flour or corn tortillas
In a blender combine, onion, garlic and tomato. Blend until resembles a tomato sauce. Heat a saucepan on high for 1 minute, then very slowly and carefully add the sauce to the hot pan. Bring to a boil. Once the sauce is boiling then submerge the tortillas one by one. Once the first one has passed through the sauce, then place on a plate and fill with shredded chicken and sauteed onion. Roll into a ball and top with cheese. Once all the enchiladas have been made, place in the oven until cheese on top is melted. Serve with sour cream and avocado.