Recipe for Enchiladas Tapatias

Another easy recipe to make enchiladas Tapatias

As discussed in our other enchiladas tapatias recipe page, theories abound regarding the origin of the adjective "tapatío" for a person living in Guadalajara, Jalisco. To try to explain this, the Nahuatl word "tlapatiotl" means "the price it costs"; other possible origins of the term refer to cocoa currency or bunches of three tortillas.

Historical documents show that tapatíos was also a term referring to blankets that were described by Hernán Cortez during a fight with Nuño de Guzmán, a reference that can be cross checked in other Spanish documents.

The truth is that whether the name came from blankets or something else, now tapatío is the adjective of Guadalajara, Jalisco state, located in western Mexico. This city, second largest city of Mexico, is renowned worldwide for the warmth and hospitality of its people. In this modern mexican city you will find many Historical museums, markets, amazing dining and many more things. "River that runs between rocks" (wad - to - hidjara) is the original Arabic name from which Guadalajara came, emulating the birthplace of Beltrán de Guzmán, the conqueror of a city that holds the key to Mexico's history.

Recipe for Enchiladas Tapatías

Ingredients for 6-8 guests:

* 24 tortillas;
* Meat filling of your choice: pulled pork, chicken, etc...
* 1 lb. Queso Fresco cheese;
* 1 large onion;
* 2 cloves garlic;
* 12 dry guajillos chiles;
* Salt

Preparation:

1- Soak the guajillo chiles in very hot water for 25 minutes, then seed and devein them. Blend these guajillo chiles using a blender along with two cloves of garlic, the onion and salt to taste. Pour in a skillet some olive oil then heat it up; pour in the blended guajillos and bring to a boil.

2- Soak each tortilla in the salsa we did in step 1, then fry the tortillas in a little bit of oil, quickly so they do not become crispy. Remove and roll stuffed with cheese before (the filling can vary, poultry, pork, etc ...), place in a medium bowl and cover with a little more cheese and slices of cooked onion.

Buen Provecho!