little thing to try, here down south of Mexico (Michoacan to be more precise) we actually dip the tortilla in the sause first and then we fry it. And in te proces of frying it is when we add the filling and roll it up. This lets the tortilla absorb the flavor of the chilli sauce.
@Such Fallout4 If you're in Brisbane and want proper Mexican ingredients then head to Pennisi Cuisine grocer on Balaclava St in Woolloongabba. They have all the dried chillies as well as the masa for corn tortillas, tortilla presses and harder to find ingredients. Oh and the rest of their International inventory is pretty awesome as well. Not affiliated with them, just get all my Mexican ingredients there. If you are on the North side and can't be bothered heading over the River, Pépés restaurant in Newmarket often have dried chillies, pinto beans, masa harena, and other ingredients for sale as well as occasionally stocking tortilla presses. But seriously, visit Pennisi.
These are possibly the best central mexican enchiladas I've ever had, and I've had a lot of enchiladas. My variation: I used a slight variation of chiles (I could not find normal chipotles oddly enough, so I used two chipolte meccas instead of one along with two canned chipotles in adobo sauce along with the anchos and an addition of two guajillos), and as suggested by some of the comments I actually waited for the peppers to cool down before blending them with the raw onion and garlic. Instead of chicken I cheated and used some fresh chopped Carnitas from my local mexican market and filled my enchiladas with that and shredded Oaxacan cheese. The tortillas I used were also infused with hatch chile and wheat. I then drizzled it with legitimate mexican table cream. Some of the best enchiladas I've ever had.
I'm so glad someone is finally explaining the actual way enchiladas are prepared. I'm from the states but my parents are both from Mexico and this is the only version of enchiladas I have ever tried. It's seriously the best❤❤❤
I wouldn't say "actual" since it should be noted that lots of foods probably have multiple different ways of being cooked. Go to India, China or Japan and you would see many different methods of cooking the same foods in different regions... Heck, even in the US, we have multiple methods to make burgers and pizza... but when food is usually made popular in an outside region, only 1 style is often popularized. Of course, there might be some slight change to better fit the culture's palate, but over all, it's just one method. That's how it works for Chinese, Indian and Japanese foods in the US... one version is often very popular and people think it's the only version.
@@TheDeathmail the most common and basic way to make enchiliadas in Mexico is this way. There are variations and tweaks depending on not just what part of Mexico you go to but personal touches. Even then though the same way America's know a hot dog is a bun and weiner or a burger is bun meat and cheese. Enchiladas in México are basically this.
Same but I grew up without ever having meat as filling. We would always use cabbage, cotija, and onion. Significant others were the main reason people in my family started adding chicken.
Mexican here. It's nice to see you explore the realm of Mexican cuisine and cooking. With that said, my only 2 cents of suggestions would be to strain your sauce after you blend it. Sometimes the chilies leave tiny bits of skin which I find a bit unpleasant. Also, when I blend my sauces I usually add a little bit of chicken bouillon, a pinch of Mexican oregano, and one clove. These little things will make a difference. Also, those enchiladas needed some cheese! Finely grated cotija would've sufficed. Also, next time try dipping your tortilla in the sauce first and then frying it in oil. Source: am American but my parents are from a rural village in Michoacan and illegally crossed the border in the 80's. I learned everything from them. Cheers! P.S. you're super adorable
I'm so happy to see this! It's so common for people to just talk down on different recipes, but you're right, there's no one main recipe. I think there's always something we can learn from seeing how other people cook.
adriang430 right! i see a lot of different recipes with all the “thats not how we make it in my family” but like literally every family has a different recipe for everything haha we can definitely learn from all these recipes
I really enjoy your content. I realized now also after a conversation with the wifey that Mexican food is probably my favorite food...so I appreciate this type of content.
I love all of your MX vids! I prefer my enchiladas guajillo based personally. Thanks for sharing what authentic enchiladas should be! Very different from the typical American casseroles, as you said 👌🏽
My mom would actually dip the tortilla in the sauce, and then fry it. You get these crispy almost caramelized enchiladas. Makes a mess on the stove but totally worth it!
Your channel just popped up on my feed and glad it did. Your enchiladas reminds me of growing up on the Texas border (many years ago) where we would go get Enchiladas Placeras across the river. They would use these large metal grills with a well in the middle where they would shallow fry their tortillas quickly moving them to an ample edge all around waiting for the filling. The filling was mostly the salty farmers cheese with diced onions. We would buy them by the dozen where they would be topped with shredded cabbage wrapped in paper. They also gave you what was boiled chunks of potato and carrot that had been quickly fried in the now chili red oil. Delicious. I make these once in a great while as the clean up involves ridding my stove of all the red frying oil splatters. Well worth it.
You can also use bean sauce and they become Enfrijoladas; with mole they become Enmoladas; with a peanut and chile based sauce they become Encacahuatadas
Same here. Utah has a large Mexican population though so we’re lucky in that regard. I used to travel for work around the US and it seemed like the further east you went, the worse and weirder the Mexican food got. *shiver*
Good, because flour tortilla enchiladas are just... no bueno. Unlike the corn tortilla, the flour tortilla becomes a gluey gooey mess when baked with the sauce, yuck.
Everything's fine, really enjoy the video, just remember that the epazote goes in to the salsa when you're cooking it on the oil so it can spread the whole flavor on the sauce instead of boiling it with the chicken
Have you tried enfrijoladas? I’m sure you would like them. Same concept, just dipped in like refried beans and filled with cheese. I would like to see a video of it in the future!
@@EthanChlebowski Cotija or Philadelphia-like cheese is fine. The sauce is prepared with refried beans, some fried chorizo and a dash of chipotle or any other chilli, then, mix and blend all these ingredients. Stuff the tortilla with some shredded chicken, bend it and then, cover the tortilla with the bean sauce. Top it with fresh crema and, if you like, some cilantro and onion rings.
@@KurogamiProductions -Snorts!- Again, each state has it's own recipe; my town makes enfrijoladas with freshly made black beans, just boiled until tender with onion and epazote, add salt, a little pork lard (manteca) and you are good to go.
@@KurogamiProductions I have never seen a recipe with meat in the bean sauce. Enfrijoladas were made as a meal stretcher for when meat wasn't available. It's just a looser more liquid refried beans mix that the corn tortillas are dipped in after fry softening and stuffed with any crumbly cheese and rolled.
Yes, you can prepare the salsa with dry chile, but it’s just a kind one of the salsa for the enchiladas. The traditional are green (tomatillo salsa), Rojas ( tomate with or whiteout chile - call entomatadas), with beans sauce (enfrijoladas), with mole (enroladas).
On a side note: The ones made with a tomato based "salsa" are called "entomatadas" instead of Enchiladas, there is also a bean version called "Enfrijoladas" xD
Me personally, I would have seasoned that chicken, or marinated it in some of that sauce before steaming or added some of that sauce to the water while cooking. I'd also add some chives or cilantro or minced garlic and onion with some sort of shredded white cheese like Monterrey jack or queso fresco mixed in with the chicken. But then I suppose it would not be a traditional or close to authentic enchilada. That crunch was very satisfying.
Ethan, I find the most interesting component of this video is your comparing and contrasting how the two countries differ in making these. The different approaches clearly both yield a good product but you allow the viewer to make either with equal knowledge. Very good.
Flour tortilla enchiladas is an Americanized version from restaurants. Mexico is like the U.S. in that each region has very different foods and styles of making things with the same name. Traditional ingredients are the ones available in the area. The north is desert, and more similar to California, New Mexico and Texas in cuisine than the central and lower regions of Mexico.
Really i always heard north Mexico used flour tortillas because its climate was better for wheat than corn (as opposed to the south where it was easier to grow corn) and that the U.S just got more accustomed to flour tortillas because they interacted more with the north
@@iriyanjohannsen1957 They are more common in the north for the exacter reason you said. But I never found any flour tortilla enchiladas. I may have just not travelled enough?
@@iriyanjohannsen1957 I'm not sure what grows best in the desert northern states, but you are right about people having access to wheat, to my knowledge, it's just not as traditional as corn.
@@iriyanjohannsen1957 Flour tortillas are more common in the north of Mexico but as far as enchiladas are concerned those and entomatadas are still corn tortilla based.
A bit of history: The white Sonoran wheat is a variety of wheat that was commonly grown in Northern Mexico since its ancestral predecessor performed well in Spain’s similar semi-arid Mediterranean climate. The white Sonoran wheat berries of Mexico were even used to feed some of the Confederate soldiers during the Civil War when they were imported through Texas. Eventually the variety was later in replaced by better hybrid strains against drought resistance thanks to agronomist/ father of the Green Revolution Norman Borlaug sometimes in the 1940’s. Wheat does not do well in the year round hot humid tropical climate of Southern Mexico and corn already has a solid cultural importance to the inhabitants of South Central Mexico that simply cannot be replaced.
Ethan, when I discovered how to make the pure chili enchilada sauce about 5 years ago, and how different and better it tasted, it was pretty amazing. Yours is the first time I have seen the no bake enchilada style and I like it! I learned something new and interesting today, so gracias, amigo!
Glad to hear it! The chili sauce with enchilada is a game changer, and this method is even better. I love the slightly crispy bits you get from the tortillas!
Growing up as a chicano from california with a mexican born father and california born texas and cali raised mother, we would do the rojas in the oven and do the verdes open faced with sliced white onion and queso fresca
I made this recipe today. I didn't have the herb, but I did have everything else. These enchiladas were fantastic. As good as any I've ever had. Such a simple recipe with huge flavor.
Yeah, all "Mexican" food is a lot different depending on where you live. In my state we call it "Tex-Mex" and don't even pretend it's the same thing. California has several styles of "Mexican" food just within that one state. Your recipe looks interesting, I may try it... thank you.
this is close to how i grew up making enchiladas. the first time a friend gave me a flour tortilla enchilada with a tomatoey sauce on top I was so confused haha
Use corn tortillas here. Fried ( just to soften) then dipped in sauce and stacked with each layer getting meat and or onions lettuce maybe tomato. Then more sauce ladled over the top. Some also add a fried egg. Use real chile sauce. Red or green.
This is super spot-on for a basic recipe. In Jalisco, we usually do a potato puree/mash filling instead of meat, but do the same method at the beginning! We do add a bit of tomatoes, but usually some diced leftovers. Not so much to change the flavor, just to add a little natural sweetness :) love the video, glad to see you're enjoying our country!
I really enjoyed watching this, there’s so many way to make enchiladas and it’s nice trying out other people’s version. When I make my sauce, instead of using water I use the chicken broth after the chicken is cooked. It adds a bit more flavor to the sauce.
Might I just say that I appreciate that your recipe page doesnt have 5 pages about why you love enchiladas. Thank you! Also trying this tonight with some leftover beef (chuck roast cooked sous vide for 48 hrs, shredded, pounded and fried in its own fat in a pan).
I love authentic Mexican food! I lived just south of La DF in Morelos for a year for college. My favorite foods was the various Moles, and also the use of Nopal.
Thanks for this video. I've made some chili sauces before but usually oil toast the dry chilis before rehydrating them in chicken broth. The corn tortillas could be fried in the oil used to toast the chilis.
Yes! We do this with salsa verde at home every time. To, like, almost everything, the tomatillo, the onion, garlic (just a bit) and the chile too, gets super deep, it almost feels like the flavors hit you one after the other after the other. Extremely important point you're making.
Perry cheese in a enchilada is more of a Tex mex thing. In Oaxaca and Aguascalientes they don’t put cheese on them. Unless it is of course a cheese enchilada. But on the chicken ones it’s typically topped with a touch cream and a lot of repollo (iceberg lettuce)
Thank you for acknowledging that the way it is done in the u.s is valid and tasty if not authentic! I get the desire to have authenticity but I hate the way the idea morphs into not authentic = bad.
Absolutely, I hate when cooking becomes kind of elitist where it's "Oh that's not authentic? Then that's not any good." Instead celebrate the differences between the dishes.
My issue is that the "authentic" version is a completely different food when there are so few ingredients. I've got no issues with the flavors per se of the Americanized version, I personally detest the use of cheddar cheese on all "Mexican" food the US uses, but give it a modifier in the name or call it something different. Enchilada casserole or something to differentiate and set correct expectations.
@@degotas as someone who lives in Central Texas, Tex-Mex enchiladas still use corn tortilla but they use a different sauce which while not my preference is still an enchilada. Tex-Mex still loves using cheddar though. The corn tortilla is too integral to what makes an enchilada an enchilada.
I love your Mexico city content. It would be great to see you check out another region of Mexico when we can travel again. With how much you love those pickled onions you should hit up Yucatan. Just get ready to eat some fire, it's the land of habanero.
Thank you. Finally a more authentic way of making them. I love authentic enchiladas. The way they’re done here, in America are more TexMex. They are so delish.
The "staple" chiles vary from region to region, but my mom has always used the guajillos for her red enchilada sauce, and maybe a chile de arbol or two (deseeded as well). There's several other ingredients added to the sauce, but based on my personal biases, her recipe is the best. Your recipe looks absolutely delicious, and I'm definitely going to try it out, as I know I can never replicate my mom's sauce 😭 Thank you for this recipe, and thank you for using the authentic ingredients and cooking methods for this 🙏
Great recipe. I've also seen it where the tortilla is dipped in the enchilada sauce prior to frying and it's fried on one side, then stuffing is added (usually onions & cheese) then folded while it is frying (already sauced). Then plate it.
Thank you for sharing this beautiful recipe and for going in depth with technique! my family is going to love these! I can’t wait to put a spin on my “American” enchiladas now🤣
I agree. These are far better IMO. We got tired of the enchilada soupy soft casseroles. I put fresh onions inside with chicken. Make my own sauce, cumin, chilis, garlic onion, cilantro and some tomato. Puree and simmer. Heaven!
Traditional is relative to the region you’re from and flavors your mom or dad introduced to you. Theres no wrong way to cook “authentic” your moms authentic is probably very different than my moms. Bottom line if the food is good and you enjoy it, eat it.
Made these tonight along with the Refried Beans recipe - so delicious we forgot to take pictures! Would be nice in the recipes to be more precise about how much oil or water to use. Overall awesome dishes! Thanks for sharing.
I'm used to having enchiladas stuffed with crumbled queso fresco mixed with chopped white onion. They are then topped with more queso fresco, crema and lechuga (lettuce) or repollo (cabbage). Any protein is served on the side usually with potatoes.
francisco yeah I never made this one but been wanting to try it so I’m looking through comments cause I feel like there always that little secret ingredient that makes a difference do you know what type of chocolate .
@@Laura-in1xg Media tableta de chocolate "El Oso" no convierte al chile colorado en mole, el mole es otra cosa. Pruébelo, estoy seguro que le gustará. Un saludo afectuoso.
Enchiladas rojas are made with cheese and onion, you have to strain the salsa after blending the chiles and those tortillas were fried way too long thats why they looked so hard to roll...
Dude, I really enjoy your channel. I won’t be surprised if your subscribers go up very high. And I’ll be able to say I knew you back when you only had a hundred and fifty thousand.
Thank you for propagating the deliciousness that is the enchilada with corn tortillas!!! Also there is a tomato based "enchilada" and that's called an entomatada.
Enchiladas are my favorite!,,try the chili Ancho, don't add anything, make sauce in blender, fry tortilla in oil and fill with queso Rancho, crumbly cheese and black beans and omg so good!
I worked in a hospital in between military service and I made enchiladas just like these and took them to work. The Texicans lost their mind at me calling them enchiladas, and were adamant that I was wrong. Only one of them had actually been in Mexico and it was a border town....me the white guy had spent much time all over Mexico back in the day. I been all over the world and enjoy cooking the food from the places I been to.
Same techniques, but my Texas mom used a bit of beef stock with the chiles for the sauce, and sometimes a roux for the base. Beef or cheese filling, made to order
Very interesting to learn this. Ethan, if you use tongs to put your tortillas into the oil, it's safer but easier. And basically just dip the tortilla in the oil, let it sit only a few seconds, turn with the tongs, a couple seconds and then straight into the enchilada sauce. That way the tortillas won't crack.
Excellent video! You have inspired us to make chilli sauce. Now all we need to do is find those dried chillies in Vancouver. We were literally tripping over big baskets of chillies in every mercado and grocery store we visited in Mexico. I wish I brought a bag of guajillo chillies home with me (I would also like to make the amazing chilli oil that Mexican pizzerias put on the table). On another note, you could also use a slow cooker for the chicken - then you can cheat and add sauce (even Italian dressing) for flavour. Looking forward to the next video! Thanks!
This is how I grew up eating enchiladas. My dad is from Farmington NM, and his mom taught my mom how to cook Mexican food. Though, we often stacked instead of rolled our enchiladas, and put an egg on top. But ALWAYS corn tortillas, fried and dipped in sauce.
I had never seen rolled enchiladas until I moved to Texas when I was a kid. I was born in New Mexico so our enchiladas are stacked, corn tortillas, fresh red chile sauce and a fried egg on top
This is very similar to how I have made them for years. I DO bake a panful after rolling them, and use chili powder since it is easier for me to get in my area.
Ethan, the blend of hot peppers in the sauce changes from region to region and in some places, spices like cloves, allspice and different herbs are also added to it. Some people like to lightly roast of fry the chilies before soaking them in water.
A friend from SLP made enchiladas that looked more like tostadas to me. I kept thinking something else was coming when I was invited for dinner, but those were the enchiladas. I think she was from Rio Verde, but I could be mistaken.
Great video and very accurate! Most enchiladas are not meant to be spicy so most common dried chile is guajillo. And if you want it be more spicy add puya - don’t go too crazy. Those two are the most common chile type.
That's very close to what I would consider real Mexican enchiladas, so I applaud you. The only thing I would change is replacing pickled onions for raw, very thinly sliced onions. Maybe some people use them, but I've never seen that (and I've lived in Mexico City for most of my 34 years on this earth).
So, this video caught me by surprise... Because I'm an asian-american woman, born and raised in California, and I have never had enchiladas they way you described them at first. I have no clue where to buy a sauce with tomatoes or had enchiladas that were only baked. My mom (who was raised in MO), friends, and church members have always fried the tortilla before putting it in the casserole dish and the most popular brand of sauce is Las Palmas, which is tomato free. I'm very aware of the fact that the midwest and south are probably the places that you were talking about, but the first idea has really eluded me for the entirety of my life.
My wife taught me the light frying and saucing of the corn tortillas before rolling, which just makes it (and I stole as the cook in the family). If you want to combine both styles and really pig out, cook the tortillas pretty well done (still short of brittle except the edges) and leave them flat to construct a casserole with meat and cheese (and whatever), leaving the lid off with all that moisture during baking.
From Southern New Mexico. I commonly ate them fried, dipped, and stacked with the ingredients layered in between. Some people would fry an egg and through it on top.
I always just rehydrate the dried chiles whole, then puree them, then run the puree through an electric food mill with a fine screen. That not only removes the stems and seeds, but also the stringy bits of pith and skin. And it takes a lot less work than de-seeding each chile individually, although it does produce a bit more waste. I also do this in large batches a couple times per year and freeze it so I have several types of frozen chile puree on hand for all my cooking projects.
little thing to try, here down south of Mexico (Michoacan to be more precise) we actually dip the tortilla in the sause first and then we fry it. And in te proces of frying it is when we add the filling and roll it up. This lets the tortilla absorb the flavor of the chilli sauce.
I'm Mexican living in Australia, it's really nice to see people enjoying real mexican food!!
Where do you buy Mexican ingredients!? I have trouble sourcing the chillies and other things. In Victoria at least
@Such Fallout4 If you're in Brisbane and want proper Mexican ingredients then head to Pennisi Cuisine grocer on Balaclava St in Woolloongabba. They have all the dried chillies as well as the masa for corn tortillas, tortilla presses and harder to find ingredients. Oh and the rest of their International inventory is pretty awesome as well. Not affiliated with them, just get all my Mexican ingredients there. If you are on the North side and can't be bothered heading over the River, Pépés restaurant in Newmarket often have dried chillies, pinto beans, masa harena, and other ingredients for sale as well as occasionally stocking tortilla presses. But seriously, visit Pennisi.
@Such Fallout4 You are in for a treat!
@Such Fallout4 did ya try Indian and Mediterranean (turkey, Italien, Spanish) cuisine?
@@danagboi tortilla presses are overrated and u can do it by hand or a roller too.
I love seeing people from different countries enjoy our Mexican food & culture
Me too, it’s all so interesting.
I live in Thailand and there are at least a dozen Mexican restaurants in my city.
Im so proud right now
@Allen Iekanjika i once o got Beautiful experience when my black and white gfs decided to give me bj at the same time
@@therapvault2375 wtf
These are possibly the best central mexican enchiladas I've ever had, and I've had a lot of enchiladas.
My variation: I used a slight variation of chiles (I could not find normal chipotles oddly enough, so I used two chipolte meccas instead of one along with two canned chipotles in adobo sauce along with the anchos and an addition of two guajillos), and as suggested by some of the comments I actually waited for the peppers to cool down before blending them with the raw onion and garlic. Instead of chicken I cheated and used some fresh chopped Carnitas from my local mexican market and filled my enchiladas with that and shredded Oaxacan cheese. The tortillas I used were also infused with hatch chile and wheat. I then drizzled it with legitimate mexican table cream.
Some of the best enchiladas I've ever had.
You usually find them called "morita" chiles
I'm so glad someone is finally explaining the actual way enchiladas are prepared. I'm from the states but my parents are both from Mexico and this is the only version of enchiladas I have ever tried. It's seriously the best❤❤❤
I wouldn't say "actual" since it should be noted that lots of foods probably have multiple different ways of being cooked. Go to India, China or Japan and you would see many different methods of cooking the same foods in different regions...
Heck, even in the US, we have multiple methods to make burgers and pizza... but when food is usually made popular in an outside region, only 1 style is often popularized. Of course, there might be some slight change to better fit the culture's palate, but over all, it's just one method.
That's how it works for Chinese, Indian and Japanese foods in the US... one version is often very popular and people think it's the only version.
@@TheDeathmail the most common and basic way to make enchiliadas in Mexico is this way. There are variations and tweaks depending on not just what part of Mexico you go to but personal touches. Even then though the same way America's know a hot dog is a bun and weiner or a burger is bun meat and cheese. Enchiladas in México are basically this.
If you never tried other recipes, how do you know they are the best?
No you ain't
Same but I grew up without ever having meat as filling. We would always use cabbage, cotija, and onion. Significant others were the main reason people in my family started adding chicken.
I don’t know if somebody’s already said this but ,totally use the broth you cooked your chicken in to amp up the flavor of the Chile sauce 💜💜💜
Mexican here. It's nice to see you explore the realm of Mexican cuisine and cooking. With that said, my only 2 cents of suggestions would be to strain your sauce after you blend it. Sometimes the chilies leave tiny bits of skin which I find a bit unpleasant. Also, when I blend my sauces I usually add a little bit of chicken bouillon, a pinch of Mexican oregano, and one clove. These little things will make a difference. Also, those enchiladas needed some cheese! Finely grated cotija would've sufficed. Also, next time try dipping your tortilla in the sauce first and then frying it in oil. Source: am American but my parents are from a rural village in Michoacan and illegally crossed the border in the 80's. I learned everything from them. Cheers! P.S. you're super adorable
My Mom taught me to make them like this, but, she always topped them off with shredded lettuce and thinly sliced radishes.
I had radishes on a taco for the first time a couple years back. It was just incredible.
Here in México the recipes for enchiladas there are as many as families, so no one has "THE" recipe...
Preach!
Exaaaacto, pero aun así estuvo chido el video, muy padre. Great video
I'm so happy to see this! It's so common for people to just talk down on different recipes, but you're right, there's no one main recipe. I think there's always something we can learn from seeing how other people cook.
adriang430 right! i see a lot of different recipes with all the “thats not how we make it in my family” but like literally every family has a different recipe for everything haha we can definitely learn from all these recipes
@@ajm469 You are right, is nice to see people outside from México that recognize and even try to make the iconic food from my country
I really enjoy your content. I realized now also after a conversation with the wifey that Mexican food is probably my favorite food...so I appreciate this type of content.
I love all of your MX vids! I prefer my enchiladas guajillo based personally. Thanks for sharing what authentic enchiladas should be! Very different from the typical American casseroles, as you said 👌🏽
Thank you! I like the guajillo too, but I love the smokiness from chipotles!
Thrown an Ancho Chile next time, and it would give it a slight sweetness that works wonders with fresh cheese.
I don't think you planned on becoming a Mexican food channel but you sure have become my favorite one!
This is the way my mom used to make them. However I'll eat enchiladas any way they come so long as the sauce is good!
My mom would actually dip the tortilla in the sauce, and then fry it. You get these crispy almost caramelized enchiladas. Makes a mess on the stove but totally worth it!
YES! Same we dip them in the sauce then fry it in a pan than has just a little oil.....ya se me entojo
That's the RIGHT way to do it in my opinion!
Mas rico! Pero si se hace un batidero!
this is the right way
Your channel just popped up on my feed and glad it did. Your enchiladas reminds me of growing up on the Texas border (many years ago) where we would go get Enchiladas Placeras across the river. They would use these large metal grills with a well in the middle where they would shallow fry their tortillas quickly moving them to an ample edge all around waiting for the filling. The filling was mostly the salty farmers cheese with diced onions. We would buy them by the dozen where they would be topped with shredded cabbage wrapped in paper. They also gave you what was boiled chunks of potato and carrot that had been quickly fried in the now chili red oil. Delicious. I make these once in a great while as the clean up involves ridding my stove of all the red frying oil splatters. Well worth it.
"Enchiladas" made with tomato sauce are not enchiladas, they are Entomatadas.
This word sounds even more funny.
You can also use bean sauce and they become Enfrijoladas; with mole they become Enmoladas; with a peanut and chile based sauce they become Encacahuatadas
@@valeriaceleste4998 True. I was referring to the specific example (1:37) of the video.
@@valeriaceleste4998 with jocoque they become enjocadas
There's even a bean version that my mom makes which are called Frijoladas. She serves it with some sour cream and queso fresco.
US American here. I've never eaten or even heard of flour tortilla enchiladas. In fact, this recipe looks completely normal.
Same here. Utah has a large Mexican population though so we’re lucky in that regard. I used to travel for work around the US and it seemed like the further east you went, the worse and weirder the Mexican food got. *shiver*
Agreed, these are normal enchiladas. But maybe I've just never had the vanilla version.
Good, because flour tortilla enchiladas are just... no bueno. Unlike the corn tortilla, the flour tortilla becomes a gluey gooey mess when baked with the sauce, yuck.
I'm from Chicago and have never really heard of enchiladas with flour tortillas either....
Everything's fine, really enjoy the video, just remember that the epazote goes in to the salsa when you're cooking it on the oil so it can spread the whole flavor on the sauce instead of boiling it with the chicken
I was raised in southern New Mexico, and wow, I made enchiladas exactly like you showed! It is sooo awesome that way!
Have you tried enfrijoladas? I’m sure you would like them. Same concept, just dipped in like refried beans and filled with cheese. I would like to see a video of it in the future!
No I haven't, sounds awesome. What type of cheese is typically used?
@@EthanChlebowski queso fresco is what I eat enfrijoladas with...delicious!
@@EthanChlebowski Cotija or Philadelphia-like cheese is fine.
The sauce is prepared with refried beans, some fried chorizo and a dash of chipotle or any other chilli, then, mix and blend all these ingredients. Stuff the tortilla with some shredded chicken, bend it and then, cover the tortilla with the bean sauce. Top it with fresh crema and, if you like, some cilantro and onion rings.
@@KurogamiProductions -Snorts!- Again, each state has it's own recipe; my town makes enfrijoladas with freshly made black beans, just boiled until tender with onion and epazote, add salt, a little pork lard (manteca) and you are good to go.
@@KurogamiProductions I have never seen a recipe with meat in the bean sauce. Enfrijoladas were made as a meal stretcher for when meat wasn't available. It's just a looser more liquid refried beans mix that the corn tortillas are dipped in after fry softening and stuffed with any crumbly cheese and rolled.
Yes, you can prepare the salsa with dry chile, but it’s just a kind one of the salsa for the enchiladas. The traditional are green (tomatillo salsa), Rojas ( tomate with or whiteout chile - call entomatadas), with beans sauce (enfrijoladas), with mole (enroladas).
On a side note: The ones made with a tomato based "salsa" are called "entomatadas" instead of Enchiladas, there is also a bean version called "Enfrijoladas" xD
I grew up with real enchiladas, lol. My mom would say those are entomatadas not enchiladas. The chiles 🌶️ add so much flavor.
Awesome information
The best enchiladas video I've ever seen from people abroad. Mexican traditional food is proud of you
I recently found your channel, and as a mexican, I really enjoyed your content on Mexico's food. Your content overall, is amazing, keep it up!
My mom told me that my grandma (from Mexico) makes enchiladas like this. It makes sense now. Thank you :)
Me personally, I would have seasoned that chicken, or marinated it in some of that sauce before steaming or added some of that sauce to the water while cooking. I'd also add some chives or cilantro or minced garlic and onion with some sort of shredded white cheese like Monterrey jack or queso fresco mixed in with the chicken. But then I suppose it would not be a traditional or close to authentic enchilada. That crunch was very satisfying.
That crunch makes it sound really good.
Made this for dinner. I used a fresh pablano, guajillos and added a fresh tomato to the sauce. Muy beuno! Love the channel.
Ethan, I find the most interesting component of this video is your comparing and contrasting how the two countries differ in making these. The different approaches clearly both yield a good product but you allow the viewer to make either with equal knowledge. Very good.
Thank you so much for this video. It's my new favorite recipe. I've made it several times in the last two months.
Flour tortilla enchiladas is an Americanized version from restaurants. Mexico is like the U.S. in that each region has very different foods and styles of making things with the same name. Traditional ingredients are the ones available in the area. The north is desert, and more similar to California, New Mexico and Texas in cuisine than the central and lower regions of Mexico.
Really i always heard north Mexico used flour tortillas because its climate was better for wheat than corn (as opposed to the south where it was easier to grow corn) and that the U.S just got more accustomed to flour tortillas because they interacted more with the north
@@iriyanjohannsen1957 They are more common in the north for the exacter reason you said. But I never found any flour tortilla enchiladas. I may have just not travelled enough?
@@iriyanjohannsen1957 I'm not sure what grows best in the desert northern states, but you are right about people having access to wheat, to my knowledge, it's just not as traditional as corn.
@@iriyanjohannsen1957 Flour tortillas are more common in the north of Mexico but as far as enchiladas are concerned those and entomatadas are still corn tortilla based.
A bit of history:
The white Sonoran wheat is a variety of wheat that was commonly grown in Northern Mexico since its ancestral predecessor performed well in Spain’s similar semi-arid Mediterranean climate. The white Sonoran wheat berries of Mexico were even used to feed some of the Confederate soldiers during the Civil War when they were imported through Texas. Eventually the variety was later in replaced by better hybrid strains against drought resistance thanks to agronomist/ father of the Green Revolution Norman Borlaug sometimes in the 1940’s.
Wheat does not do well in the year round hot humid tropical climate of Southern Mexico and corn already has a solid cultural importance to the inhabitants of South Central Mexico that simply cannot be replaced.
Frying the corn tortillas is how my mom used to make them.
As a guy from Mexico City. I Love this video! Thanks for sharing our authentic recipes!!
I’ve been waiting for this video for two days and I am not disappointed
Glad to hear it, would highly recommend trying these!
@@EthanChlebowski As someone whose never had enchiladas before, is the sauce spicy? And if so, how can I make a non-spicy variant?
For the sauce, you can also use the liquid in which you cooked the chicken. More flavor, but you do tú, I mean, you do you.
Ethan, when I discovered how to make the pure chili enchilada sauce about 5 years ago, and how different and better it tasted, it was pretty amazing. Yours is the first time I have seen the no bake enchilada style and I like it! I learned something new and interesting today, so gracias, amigo!
Glad to hear it! The chili sauce with enchilada is a game changer, and this method is even better. I love the slightly crispy bits you get from the tortillas!
Growing up as a chicano from california with a mexican born father and california born texas and cali raised mother, we would do the rojas in the oven and do the verdes open faced with sliced white onion and queso fresca
Love this channel! Glad to have had YT reccomend it!
It's nice to see someone make authentic mexican food thank you 😊..
My Mexican grandmother used cascabel peppers and dark chili powder…they’re the best! They have that smoky flavor!
I made this recipe today. I didn't have the herb, but I did have everything else. These enchiladas were fantastic. As good as any I've ever had. Such a simple recipe with huge flavor.
Yeah, all "Mexican" food is a lot different depending on where you live. In my state we call it "Tex-Mex" and don't even pretend it's the same thing. California has several styles of "Mexican" food just within that one state.
Your recipe looks interesting, I may try it... thank you.
Plus, Mexico is an entire country... different regions will have different styles....
Indeed - My introduction, many years ago, was being stationed in New Mexico for 8 years. Much different and quite local!
@@jrkorman yep.
I am prejudiced but we use real chile in New Mexico. Not the watered down slightly flavored tomato sauce many others use.
@@s.leemccauley7302 My wife's family is originally from San Miguel county, so yes I know! 😄
Tex-mex Is not Mexican food is a bastardization of Mexican food.
this is close to how i grew up making enchiladas. the first time a friend gave me a flour tortilla enchilada with a tomatoey sauce on top I was so confused haha
This enchilada sauce is unreal…so flavorful and so easy!!!
Use corn tortillas here. Fried ( just to soften) then dipped in sauce and stacked with each layer getting meat and or onions lettuce maybe tomato. Then more sauce ladled over the top. Some also add a fried egg.
Use real chile sauce. Red or green.
This is super spot-on for a basic recipe. In Jalisco, we usually do a potato puree/mash filling instead of meat, but do the same method at the beginning! We do add a bit of tomatoes, but usually some diced leftovers. Not so much to change the flavor, just to add a little natural sweetness :) love the video, glad to see you're enjoying our country!
Thanks Ethan, well done!
I really enjoyed watching this, there’s so many way to make enchiladas and it’s nice trying out other people’s version. When I make my sauce, instead of using water I use the chicken broth after the chicken is cooked. It adds a bit more flavor to the sauce.
Also if you have broth left over use it for your rice !
Chile, corn tortillas, layered with cheese, onions and topped with fried eggs. my favorite
Might I just say that I appreciate that your recipe page doesnt have 5 pages about why you love enchiladas. Thank you!
Also trying this tonight with some leftover beef (chuck roast cooked sous vide for 48 hrs, shredded, pounded and fried in its own fat in a pan).
II have been making these for a very long time and I must say, I am impressed with this ginger. Nice job dude!
I love authentic Mexican food! I lived just south of La DF in Morelos for a year for college. My favorite foods was the various Moles, and also the use of Nopal.
Thanks for this video. I've made some chili sauces before but usually oil toast the dry chilis before rehydrating them in chicken broth. The corn tortillas could be fried in the oil used to toast the chilis.
Monster bites! That’s the best parts of your videos!
the only thing I would recommend is dry roasting the chiles and onion to add more flavor. That is more authentic.
Good point. Also it needs some sort of cheese. And I would have used the leftover chicken broth to soak the chilies in.
Yes! We do this with salsa verde at home every time. To, like, almost everything, the tomatillo, the onion, garlic (just a bit) and the chile too, gets super deep, it almost feels like the flavors hit you one after the other after the other. Extremely important point you're making.
Perry cheese in a enchilada is more of a Tex mex thing. In Oaxaca and Aguascalientes they don’t put cheese on them. Unless it is of course a cheese enchilada. But on the chicken ones it’s typically topped with a touch cream and a lot of repollo (iceberg lettuce)
Damn the finished product looks sooo good!
🎶🎺Down in Mexico by the Coasters played in my head every time he said down in.......
Thank you for acknowledging that the way it is done in the u.s is valid and tasty if not authentic! I get the desire to have authenticity but I hate the way the idea morphs into not authentic = bad.
Absolutely, I hate when cooking becomes kind of elitist where it's "Oh that's not authentic? Then that's not any good." Instead celebrate the differences between the dishes.
Native Houston who has lived every where in Texas and I have never seen flour tortillas called enchiladas anywhere. Flour here means burritos
My issue is that the "authentic" version is a completely different food when there are so few ingredients. I've got no issues with the flavors per se of the Americanized version, I personally detest the use of cheddar cheese on all "Mexican" food the US uses, but give it a modifier in the name or call it something different. Enchilada casserole or something to differentiate and set correct expectations.
@@Gimp2288 we call it Tex-Mex. Food changes as it travels based on local ingredients.
@@degotas as someone who lives in Central Texas, Tex-Mex enchiladas still use corn tortilla but they use a different sauce which while not my preference is still an enchilada. Tex-Mex still loves using cheddar though. The corn tortilla is too integral to what makes an enchilada an enchilada.
I love your Mexico city content. It would be great to see you check out another region of Mexico when we can travel again. With how much you love those pickled onions you should hit up Yucatan. Just get ready to eat some fire, it's the land of habanero.
Thank you. Finally a more authentic way of making them. I love authentic enchiladas. The way they’re done here, in America are more TexMex. They are so delish.
The "staple" chiles vary from region to region, but my mom has always used the guajillos for her red enchilada sauce, and maybe a chile de arbol or two (deseeded as well). There's several other ingredients added to the sauce, but based on my personal biases, her recipe is the best. Your recipe looks absolutely delicious, and I'm definitely going to try it out, as I know I can never replicate my mom's sauce 😭 Thank you for this recipe, and thank you for using the authentic ingredients and cooking methods for this 🙏
Great recipe. I've also seen it where the tortilla is dipped in the enchilada sauce prior to frying and it's fried on one side, then stuffing is added (usually onions & cheese) then folded while it is frying (already sauced). Then plate it.
Thank you for sharing this beautiful recipe and for going in depth with technique! my family is going to love these! I can’t wait to put a spin on my “American” enchiladas now🤣
P.S. thank you for making this a very manageable and easy recipe.
I ordered these chicken enchiladas at a restaurant and I couldn't stop thinking about how good they tasted! I'm going to try this recipe :)
That is a very fine looking plate of food. Great video!
Thank you!
I agree. These are far better IMO. We got tired of the enchilada soupy soft casseroles. I put fresh onions inside with chicken. Make my own sauce, cumin, chilis, garlic onion, cilantro and some tomato. Puree and simmer. Heaven!
Traditional is relative to the region you’re from and flavors your mom or dad introduced to you. Theres no wrong way to cook “authentic” your moms authentic is probably very different than my moms. Bottom line if the food is good and you enjoy it, eat it.
Awesome, just like how my mom used to make them!
Made these tonight along with the Refried Beans recipe - so delicious we forgot to take pictures!
Would be nice in the recipes to be more precise about how much oil or water to use. Overall awesome dishes! Thanks for sharing.
I'm used to having enchiladas stuffed with crumbled queso fresco mixed with chopped white onion. They are then topped with more queso fresco, crema and lechuga (lettuce) or repollo (cabbage). Any protein is served on the side usually with potatoes.
If you add a small piece of chocolate "El Oso" to the chile sauce, your enchiladas will be much better!
Never heard of this I need to try it .
@@pinklipstickx19 My grandmother made enchiladas that way, maybe since she was a young woman in the 1940's in Durango Mx.
francisco yeah I never made this one but been wanting to try it so I’m looking through comments cause I feel like there always that little secret ingredient that makes a difference do you know what type of chocolate .
Así se convertiría más en mole
@@Laura-in1xg Media tableta de chocolate "El Oso" no convierte al chile colorado en mole, el mole es otra cosa. Pruébelo, estoy seguro que le gustará. Un saludo afectuoso.
Enchiladas rojas are made with cheese and onion, you have to strain the salsa after blending the chiles and those tortillas were fried way too long thats why they looked so hard to roll...
People in mexico cook differently not always the same. My family is from nueveo Leon and this is how they make it
seeing you use sams content made me mystically happy in the YTverse!!!!!!!!!!!
Dude, I really enjoy your channel. I won’t be surprised if your subscribers go up very high. And I’ll be able to say I knew you back when you only had a hundred and fifty thousand.
Thank you for propagating the deliciousness that is the enchilada with corn tortillas!!! Also there is a tomato based "enchilada" and that's called an entomatada.
Enchiladas are my favorite!,,try the chili Ancho, don't add anything, make sauce in blender, fry tortilla in oil and fill with queso Rancho, crumbly cheese and black beans and omg so good!
Great video
Thank You
Dan Mex.
I've had these at my Texas local Mexican Restaurant, their called Mole Chicken Enchiladas and they put white cheese on top! Very delish!
I worked in a hospital in between military service and I made enchiladas just like these and took them to work. The Texicans lost their mind at me calling them enchiladas, and were adamant that I was wrong. Only one of them had actually been in Mexico and it was a border town....me the white guy had spent much time all over Mexico back in the day. I been all over the world and enjoy cooking the food from the places I been to.
Same techniques, but my Texas mom used a bit of beef stock with the chiles for the sauce, and sometimes a roux for the base. Beef or cheese filling, made to order
I have to try this, and it seems WAY faster from the traditional recipe, and the color of that sauce is rated R.
As Sean Evans would say, "Careful around the eyes!" Great vid dude, love this series.
Much appreciated man. I'm looking forward to your soy sauce series!
Very interesting to learn this. Ethan, if you use tongs to put your tortillas into the oil, it's safer but easier. And basically just dip the tortilla in the oil, let it sit only a few seconds, turn with the tongs, a couple seconds and then straight into the enchilada sauce. That way the tortillas won't crack.
Excellent video! You have inspired us to make chilli sauce. Now all we need to do is find those dried chillies in Vancouver. We were literally tripping over big baskets of chillies in every mercado and grocery store we visited in Mexico. I wish I brought a bag of guajillo chillies home with me (I would also like to make the amazing chilli oil that Mexican pizzerias put on the table). On another note, you could also use a slow cooker for the chicken - then you can cheat and add sauce (even Italian dressing) for flavour. Looking forward to the next video! Thanks!
Thanks! I have troubles finding dried chiles too so I brought back 3 bags worth. Amazon has some decent options I’ve ordered before.
Should've used some of the broth left from the boiled chicken with the sauce.
I always cook the chicken IN the sauce
Now I'm going to make some Ethaniladas this weekend
This is how I grew up eating enchiladas. My dad is from Farmington NM, and his mom taught my mom how to cook Mexican food. Though, we often stacked instead of rolled our enchiladas, and put an egg on top. But ALWAYS corn tortillas, fried and dipped in sauce.
I call these enchiladas, and the American version, enchilada casserole.
I had never seen rolled enchiladas until I moved to Texas when I was a kid. I was born in New Mexico so our enchiladas are stacked, corn tortillas, fresh red chile sauce and a fried egg on top
Hey got this right. Respect 👍
This is very similar to how I have made them for years. I DO bake a panful after rolling them, and use chili powder since it is easier for me to get in my area.
Ethan, the blend of hot peppers in the sauce changes from region to region and in some places, spices like cloves, allspice and different herbs are also added to it. Some people like to lightly roast of fry the chilies before soaking them in water.
That's how I learned to make it! Toast the chiles before cooking them in liquid. Another layer of flavor. 😋😋
A friend from SLP made enchiladas that looked more like tostadas to me. I kept thinking something else was coming when I was invited for dinner, but those were the enchiladas. I think she was from Rio Verde, but I could be mistaken.
Great video and very accurate! Most enchiladas are not meant to be spicy so most common dried chile is guajillo. And if you want it be more spicy add puya - don’t go too crazy. Those two are the most common chile type.
That's very close to what I would consider real Mexican enchiladas, so I applaud you. The only thing I would change is replacing pickled onions for raw, very thinly sliced onions. Maybe some people use them, but I've never seen that (and I've lived in Mexico City for most of my 34 years on this earth).
So, this video caught me by surprise... Because I'm an asian-american woman, born and raised in California, and I have never had enchiladas they way you described them at first. I have no clue where to buy a sauce with tomatoes or had enchiladas that were only baked. My mom (who was raised in MO), friends, and church members have always fried the tortilla before putting it in the casserole dish and the most popular brand of sauce is Las Palmas, which is tomato free. I'm very aware of the fact that the midwest and south are probably the places that you were talking about, but the first idea has really eluded me for the entirety of my life.
My wife taught me the light frying and saucing of the corn tortillas before rolling, which just makes it (and I stole as the cook in the family). If you want to combine both styles and really pig out, cook the tortillas pretty well done (still short of brittle except the edges) and leave them flat to construct a casserole with meat and cheese (and whatever), leaving the lid off with all that moisture during baking.
From Southern New Mexico. I commonly ate them fried, dipped, and stacked with the ingredients layered in between. Some people would fry an egg and through it on top.
Same here. Mom never used tomatoes in her chile. Straight red chiles
Chillie skin may cause indigestion, If you cook for other people I recomend you to strain the chilli sauce before friying, good video
I always just rehydrate the dried chiles whole, then puree them, then run the puree through an electric food mill with a fine screen. That not only removes the stems and seeds, but also the stringy bits of pith and skin. And it takes a lot less work than de-seeding each chile individually, although it does produce a bit more waste. I also do this in large batches a couple times per year and freeze it so I have several types of frozen chile puree on hand for all my cooking projects.
Keep going mate. Your videos are good.
Much appreciated!
@@EthanChlebowski Im touching wood as type this. But you're really smashing it.
Your patience is paying off. 65k subs in a month!!!!!!