The Enchiladas from Tamaulipas (enchiladas tamaulipecas)
Tamaulipas is one of the 31 Mexican States; it borders Texas to the North and the Gulf of Mexico to the east. You can find it in the north-east region of the country; it has a somewhat irregular shape. Living standards and culture are similar to neighboring Texas as they enjoy a stronger economy and higher education, compared to the rest of the country. This mexican recipe for the enchiladas tamaulipecas describes how the people of that state make one of their traditional enchiladas, which is substancially different when compared to the other methods for preparing enchiladas, and I found this one interesting.
| Yield: 6 servings | Preparation: | Cooking and Baking: | Total time: | | by: admin
Recipe for delicious enchiladas, Tamaulipas style!
(enchiladas tamaulipecas)
Ingredients:
24 slightly fried corn tortillas
6 ancho chiles, seeds removed and set aside
1/2 cup of grated cheese, sharp cheddar or Monterey Jack
1 cup of canola oil` for frying the tortillas (reusable)
3/4 cups of lard (or olive oil...)
3 onions
1 garlic clove
1/2 teaspoon dried cloves powder, or to taste
Salt and Pepper
More Monterrey Jack cheese, for serving
lettuce
Procedure:
24 slightly fried corn tortillas
6 ancho chiles, seeds removed and set aside
1/2 cup of grated cheese, sharp cheddar or Monterey Jack
1 cup of canola oil` for frying the tortillas (reusable)
3/4 cups of lard (or olive oil...)
3 onions
1 garlic clove
1/2 teaspoon dried cloves powder, or to taste
Salt and Pepper
More Monterrey Jack cheese, for serving
lettuce
Procedure:
1) Pour the canola oil in your favorite frying pan, when the oil is ready slightly fry your tortillas; reserve them
for later. Save the canola oil for the next time you need to fry something.
2) Dip the ancho chilis in a bowl with 2 cups lukewarm water and let them marinate for at least 30 minutes, when they are softened enough, use a food processor to blend the chiles, the garlic, their seeds and the water from dipping the chiles together.
3) Pour this mixture in a skillet; mix in the lard and add some salt, pepper and the cloves powder. Please be careful about the cloves powder and don't put too much! Heat up until it sizzles under intense heat, then lower the heat and simmer this for 5 minutes while stirring once in a while.
4) When this sauce gets thicker, dip your tortillas in the sauce.
5) Once well coated in this sauce, lay some cheese, chopped lettuce and onions in the middle of each tortilla; it is also customary to add some chicken in the center or each enchilada, too; roll the tortillas up; lay them down on a plate side by side (about 3-4 per guest).
6) Sprinkle some cheese and more onion bits on top of the tortillas, for every plate or as your guest wishes.
Serve your enchiladas tamaulipecas while they are very hot!
2) Dip the ancho chilis in a bowl with 2 cups lukewarm water and let them marinate for at least 30 minutes, when they are softened enough, use a food processor to blend the chiles, the garlic, their seeds and the water from dipping the chiles together.
3) Pour this mixture in a skillet; mix in the lard and add some salt, pepper and the cloves powder. Please be careful about the cloves powder and don't put too much! Heat up until it sizzles under intense heat, then lower the heat and simmer this for 5 minutes while stirring once in a while.
4) When this sauce gets thicker, dip your tortillas in the sauce.
5) Once well coated in this sauce, lay some cheese, chopped lettuce and onions in the middle of each tortilla; it is also customary to add some chicken in the center or each enchilada, too; roll the tortillas up; lay them down on a plate side by side (about 3-4 per guest).
6) Sprinkle some cheese and more onion bits on top of the tortillas, for every plate or as your guest wishes.
Serve your enchiladas tamaulipecas while they are very hot!
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