The Enchiladas from Tabasco (Enchiladas Tabasqueñas)

To many people, of course the word Tabasco will refer to a red hot pepper sauce... in reality there is a Mexican state called Tabasco and the american Tabasco sauce has nothing to do with that state! The enchiladas from Tabasco are made with shredded meat to which are added raisins, almonds, olives and capers. The sauce served with them is an combination of guajillo chiles with sesame seeds.

Recipe for the Enchiladas from Tabasco

Ingredients for 4 guests:

* 1 lb. beef
* 1 lb. pork
* 1 tomato, finely chopped
* 1 onion, coarsely chopped
* 1 clove garlic, minced
* 1 ancho chile
* 1 tablespoon achiote paste, dissolved in a bit of water
* 3 tablespoons butter or oil
* 1/2 cup olives, pitted and chopped
* 1/2 cup chopped almonds
* 1/2 cup raisins
* Salt, to taste
* 4 tomatoes, roasted
* 3 ancho chiles, roasted
* 3 pasilla chiles, roasted
* 1 piece of onion, roasted
* 3 cloves garlic, roasted
* 1 clove
* Pepper, and salt to taste
* 1 teaspoon sugar
* 2 1/2 cups water
* 3 tablespoons butter
* 1 teaspoon cornstarch, more if necessary
* 1 lb. of tortillas
* 1/2 lb. crumbled mexican cheese, or grated Monterey Jack


1) Slowly cook the meat in enough water and salt, then drain (reserving 2 cups of the resulting broth) and shred/chop. Fry in oil the tomatoes, the onion, garlic and chile, adding enough achiote (to your taste); after 3-4 minutes, add the cut meat, the olives, almonds and raisins, simmer for 5 minutes; this will be our meat stuffing preparation. Keep warm.

2) Blend the tomatoes with chiles, onion, garlic, pepper, sugar and clove with 1 cup of the reserved broth; pour to a saucepan and cook with the butter.

3) Add the last cup of broth. At the first sign of boiling, add the cornstarch (previously mixed and dissolved in a little bit of cold water) to make the sauce thicker.

4) Season with salt and simmer for several minutes; your sauce is ready.

5) Pass each tortilla in hot oil, slightly frying, then soak in the sauce, fill them with the meat preparation, wrap and cover with the sauce, then top with the crumbled cheese.

Serve your enchiladas from Tabasco to your guests... buen provecho!