Mexican recipe for the Enchiladas Placeras from Michoacán

Continuing along our gastronomic discovery of authentic mexican recipes, Michoacán is a very important and special stop on our way. In Michoacán we discover the famous enchiladas placeras from the beautiful and festive city of Morelia; this enchilada recipe is well known throughout the whole country. As we know already many mexican states have their own way of how to make and serve enchiladas, and at restaurants in the city of Mexico, you can try the infinite variations of this classic dish. So for now, here is the recipe for the Michoacan-style Enchiladas, referred to as "Placeras"

Recipe for Enchiladas Placeras

Ingredients for 4 guests:

* 3 cups Guajillo Chile Salsa for Enchiladas; follow the recipe!
* 12 Corn tortillas
* 2 lb. potatoes, diced
* 1 lb. carrots, diced
* Crumbled Queso Fresco
* Sour Cream
* Once onion, finely chopped
* 2 lb. chicken breasts or boneless thighs, cut in pieces
* 1 Romaine Lettuce Head
* Pickled jalapeno peppers, to taste


1- The first step to begin is to cook the carrots and potatoes, previously diced to small cubes in a high-walled skillet with a bit of oil so they won't stick, seasoning them with salt to your taste once they are ready.

2- Take out the vegetables from the pan and reserve, add more oil to the pan, wait until hot again and then fry the chicken pieces, when the chicken is almost done you can pour a little bit Salsa de Chile Guajillo over it, helps giving good flavor and color to the chicken.

3- Once finished frying the chicken, remove and remove excess oil that we have, let stand a bit before starting to prepare the Enchiladas.

4- Similarly when frying Enchiladas as in this case, we recommend using tortillas that aren't 100% fresh, because older ones will have less absorb oil while we are frying them and thus will be less greasy.

5- Roll the fried tortillas up just like for regular enchiladas, or fold them in two like tacos as you prefer. Place them side by side on each plate, and over them put some fried potatoes and carrots, some more crumbled cheese; over all this put some jalapenos and chopped lettuce, all topped with some sour cream...

Buen Provecho!