Making enchiladas

I promised a friend to make real Mexican enchiladas. Not the kind you get in the supermarket, but genuine Mexican food. She doesn’t have that much money, so I would be paying for the ingredients myself.

So I went to the supermarket to buy the ingredients; the ones she doesn’t have in her kitchen cabinet that is. Mexican food is known for its fresh ingredients, and although not all ingredients are available in Europe, I managed to put a list together that would certainly be very close to the real thing.

Of course, like almost every Mexican dish, it needed tortillas. Aside from that, I bought tomatoes, chili peppers, fresh cream, turkey meat (they didn’t have enough chicken left), almonds, grated goat cheese (in Europe there is no Oaxaca cheese available, which is originally in enchiladas), cilantro and sugar (neither my friend nor me normally use sugar). Originally, it also needs olives, but she doesn’t like them so I didn’t buy them.

When I arrived at her place, her ex-husband and son were there as well. They were there because he promised to fix her garden, which he was doing when I arrived there. I unpacked the groceries and started skinning the tomatoes for the sauce, and the peppers.The turkey meat I had bought was already in little chunks, so I didn’t need to chop it. After I had cleaned the tomatoes and peppers, I started with the garlic and the onion. She always had some onions at home, so I didn’t need to buy them.

Basically, I made the enchiladas straight from scratch, including the sauce and stuffing. After I had put the tomatoes and peppers on the fire, I took a rest from cleaning all the ingredients, with a smoke. Yes, I do smoke. And quite a lot, I’m afraid. Along with a cup of coffee, I sat there for about ten minutes, after which I started crushing the almonds. I kept two tomatoes aside, for the filling, and chopped them along with the garlic and onion. Together with the turkey, they would be the filling for the enchiladas.

While the sauce was cooking, I added some sugar and vinegar, as I was accustomed to when I lived in Mexico. It also needed some chicken broth, which I also added to the sauce. I also started cooking the stuffing, while I unpacked the tortillas which needed to be heated approximately ten seconds in hot oil. To add a little extra spice to the dish, I added a few drops of Tabasco sauce to the stuffing. Right at the end, I also added the grated goat cheese, just to melt it among the stuffing.

The meal was ready, and I heated the tortillas one by one. So I made up the plates. First I took the tortillas (two for each plate), put some stuffing on them, and folded them. Then I put the sauce on them, topped them with the fresh cream and some left over goat cheese.

The four of us enjoyed the meal in silence; only an occasional “mmmmmm” escaped from their mouths. Even her son ate both enchiladas, which he normally would find too much. And even the sauce was eagerly consumed. Not a single piece of food was left over.

It was a delicious Pentecost meal, and I was complimented many times for making such a great meal. My friend would never doubt my cooking skills ever again…

If you want to have the full recipe, you can send me a message, by using the contact form.

2 gedachten over “Making enchiladas

  1. anne zegt:

    ja het was erg lekker en zeker voor herhaling vatbaar….kijk ens op je facebook daar staat een pm over je eten en de vraag om ze nog een keer te maken….het was heerlijk en ik kan niet wachten tot de volgende keer….het is nu een grote favoriet van mij…..

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