Enchiladas, the Easy Way

And also an authentic preparation and a perfect example of the Mexican home cooking we so favor over the limited, predictable menu of tacos and burritos found in most Mexican restaurants. The variety of regional specialties across this massive country is staggering when compared to the handful of bespoke dishes served again and again, and this humble precursor to the standard enchilada can be upgraded with shredded pork or chicken, or as above, a stew of chickpeas emboldened with cumin and dried red chiles.

ENJITOMATADAS CON CREMA Y QUESO ANEJO

The original enchilada before it morphed into the now ubiquitous (but still delicious) kitchen-sink stuffed Latin manicotti passing as the real thing nowadays. These are so much fun to make and plate!

2 garlic cloves, chopped / 2 jalapeno or serrano chiles, chopped / 2-3 large tomatoes, chopped / vegetable oil / 1 can of vegetable broth plus a little water / corn tortillas / salt / 1/4 cup or so crema (sour cream thinned with a little milk will work fine) / 1/2 onion, chopped / cilantro, chopped / grated queso anejo (or a mixture of crumbled feta and Parmesan may be substituted with excellent results )

1. Puree in a blender: garlic, peppers, tomatoes, a tablespoon or two of oil, about a good teaspoon or more of salt, broth and water. Season to taste with more salt if needed and a healthy splash of sugar (if sauce is too tart or sour from tomatoes).


2. Heat the puree over a low heat for 15 minutes, reducing to a consistency of a tomato sauce.


3. Quickly brush tortillas with a bit of oil and either heat briefly in low oven to soften, or over open flame of stove.


4. Dip warm tortillas into sauce and then fold into quarters on serving plate. Repeat for each tortilla (4 should be plenty per person).


5. Ladle a little more warm sauce over tortillas, creating a pool on plate.


6. Garnish with crema, cilantro, onions, cheese and anything else you'd like.