Authentic Mexican Enchiladas
I’m a Mexican food snob. I fully admit it. My mother is from Mexico, so I was spoiled. I grew up eating the best Mexican food there is.
Weekends were a big deal. I remember waking up every Saturday morning to my mom making homemade tortillas. A fresh warm tortilla with melted butter and honey was heaven.
Anytime we had special dinner guests, my mother would cook her enchiladas. It was a treat!
The complete dinner would be enchiladas with beef sauce, homemade spanish rice, frijoles al la charra (soupy beans), and bunuelos for dessert (fried dough with honey & ice cream.) Everything was made from scratch. It was heavenly.
The secret to these enchiladas is the sauce. The sauce is the most labor intensive part of the dish. The sauce is what makes this dish a success.
When I make these, I always try to make the sauce the day before. The longer the sauce cooks, the better the flavors get.
What I quickly learned when making this dish is that the sauce needs constant stirring. I stand in the kitchen, and stir, and stir, and stir.
You’ll feel like your arm might fall off… but its worth it…
Never overfill the tortillas. Too much filling with over do it.
When you roll the enchiladas, make sure to roll them tight. They will seem smaller than your normal restaurant enchiladas.
If you have time… make these… this weekend… or today… or tomorrow… it will make your tummy happy. Promise!
These are incredible and delicious! This dish always brings me back to my childhood days!
- Corn tortillas (one package of 30)
- 1 lb of Longhorn Colby Cheese shredded
- 1 lb lean hamburger meat
- 2-3 cups cooked shredded chicken (if you want chicken enchiladas)
- 1 medium white onion chopped
- about 1/2 cup canola oil
- 5 tablespoons red chili powder
- 2 cups all-purpose flour
- 2 tablespoons salt
- 2 tablespoons pepper
Question of the Day?
What dish reminds you of your childhood? Enchiladas and homemade tortillas do it for me every time! Except now I can have a margarita with it 😉