How Traditional Enchiladas Are Made
Description: Chef Saúl Montiel from Cantina Rooftop in New York returns to Epicurious to make traditional enchiladas verdes, a recipe taught to him by his grandmother. With simple to source ingredients and a recipe that doesn't ask for any real expertise in the kitchen, these enchiladas may become your new favorite go-to.
Ingredients
- Heirloom corn
- Cal (Mexican lime)
- Water
- Plastic bags
- Lard or vegetable oil
- Tomatillos
- Half an onion
- Garlic cloves
- Serrano peppers
- Oil
- Salt
- Chicken stock
- Cilantro
- Crema fresca (Mexican)
- Queso fresco
- Red onions
- Radishes
- Avocado
- Cilantro leaves
Instructions
- Nixtamalization: Mix heirloom corn with cal and water. Cook for 45 minutes, then let soak overnight (10-12 hours).
- Drain the corn, removing some of the skins but not all. The corn should be fluffy and soft.
- Grind the corn on a metate (or a food processor if unavailable, though a metate is preferred for smoothness) adding a little bit of the corn's boiling liquid gradually until a smooth masa dough forms. The dough is ready when it doesn't stick to your hands.
- Prepare the comal: Mix cal with water and brush it onto the terracotta comal. Wipe it slightly. Ensure the comal is hot.
- Make tortillas: Place masa dough between plastic bags and press using a tortilla press. Cook the tortillas on the hot comal.
- Prepare tomatillo sauce: Remove husks from tomatillos. Combine tomatillos, half an onion, garlic cloves, and serrano peppers (start with one, add more if desired for spice) in a pot with a little oil. Sauté for 10 minutes to release flavors.
- Transfer the sautéed vegetables to a blender. Add chicken stock, cilantro, and salt. Blend until smooth.
- Simmer the sauce: Pour the blended sauce into a pot. Bring to a simmer over medium heat, then reduce heat to low and cook for 30-45 minutes, stirring occasionally to prevent burning. The longer it simmers, the sweeter it becomes. Season to taste for heat and salt.
- Assemble enchiladas: Heat lard or vegetable oil in a pan.
- Dip each tortilla briefly in the hot lard/oil.
- Dip the tortilla into the tomatillo sauce.
- Place the sauced tortilla on a plate.
- Repeat for desired number of enchiladas.
- Garnish: Top the enchiladas with crema fresca, queso fresco, thinly sliced red onions, radishes, avocado slices, and cilantro leaves.