Dorothy
Nov 30, 1919, 12:00 AM
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Enchiladas Oaxacena
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Muchas Gracias to the volunteers who run this site and to everyone who contribute.... I'm really enjoying reading all the great ideas!
Here's a recipe for enchiladas Oaxacan style you may like. This is very traditional in Valle Central region of Oaxaca and is served on birthdays, and for several other holidays.
These enchiladas contain no meat, but meat is served on the side. Usually it's pork ribs (costillos de puerco) or chicken oregano (pollo oregano). I'll give those recipes last.
The enchiladas start out by making coloradito which is also called mole rojo. Here's the recipe:
COLORADO
about 22-24 Guajillo dry chiles deseeded and deveined.
2 or 3 cloves
2 or 3 mexican black peppercorns
a whole bulb of garlic
2 tsp comino
2 sticks of mexican canela (cinnamon)
1 handful raisons
5 roma tomatoes
1 tsp dry or 1 tbls fresh of either thyme or oregano (either one or the other but not both)
1/2+ cup of sesame seeds
1/2 onion cut into about 4 or 5 pieces
OK... here's the steps to make it:
A. Toast the chiles very very lightly (don't burn! they should still be red, just a little warmed up) on a comal or iron skillet
B. Soak the chiles in hot water while you do the next steps
C. Toast the cloves, peppercorns, garlic cloves, enough to release the aroma, in the comal or iron skillet. Put aside.
D. Toast, don't burn, the comino. Put aside
E. Toast the cinnamon, raisons, onion pieces the same way. Put aside.
F. Toast the oregano or thyme... ditto.
G. Toast the sesame seeds until they get a tan.
H. Throw the cloves, peppercorns, garlic, comino, cinnamon sticks, raisons, onion, thyme (or oregano), and sesame seeds along with about a 1.5 or 2 cups of water in the blender. Turn the blender on high and grind all this up very very very very very well. Maybe 20 minutes. Add more water if you need to.
I. Warm up almost 1/2 cup of oil in a stock pot. Add the mixture from the blender and continue cooking, stirring constantly, about 10 minutes. This smells GREAT. If anyones in the house, you'll have thier attention at this point ;-)
J. Now throw the chiles that were soaking in the blender. Add some water as needed to keep the blender blades moving and grind very very well.
K. Put the ground chiles through a wire strainer into the pot with the spice mixture.
L.Add lots (don't be shy) of salt. At least two tablespoons. You can taste later and add more then if needed.
M. Let all this cook gently and stir occasionally.
THE TORTILLAS (You can do this step the night before)
Get some packs of good corn tortillas.
Soften them 8 or ten at a time in the micro or on the comal.
They should be soft enough to fold without breaking.
Fold in half and then in half again to make little triangles.
Fry these in about 3 inches of hot oil trying to keep them closed with your spatula. They should be as flat and neat as possible.
Take them out as they finish. They will be crispy like tostadas.
Put aside in a bowl with brown paper or paper towels to drain the oil.
THE CARNE
I'll give you the way to make costillas de puerco that's really good and pretty easy.
Get a side of pork ribs and have them cut down the center so the ribs are short. Cut them up so you have a pile of little ribs.
Salt them very very very well. Sorry more salt, but you'll be glad later.
Simmer these in a big fry pan half full of water until the water is boiled out. Turn them around once or twice.
Now you should have the ribs in the pan with plenty of thier own grease to continue cooking, but this time they will be frying.
Now you turn them more often until they are very very well cooked. Scrap up what sticks to the bottom while they fry. These should cook long enough so they develop a nice brown crunchyness outside and are tender inside.
THE ENCHILADA TOPPINGS
You'll need (really really you have to serve it with these or it won't be right) these things to top your enchiladas:
A bunch of Italian parsley, pick the leaves of and throw away the stems
An onion cut in very thin and perfectly round slices
Fresh mexican cheese sliced in pieces or wedges about 1 inch thick and about 3 inches square.
PUTTING IT ALL TOGETHER
1. Check the colorado for salt and add more until you like the taste.
2. For each plate toss 3 or 4 of the toasted tortillas in the hot colorado sauce and let it soak up some sauce for a minute. Spoon the tortallas and some sauce into a dish.
3. Sprinkle this with some raw onion rings, parsley leaves, and 2 or three pieces of the queso fresco (fresh cheese).
4. Add a couple of the ribs and/or you can serve these on a platter the side.
5. Set a stack of warm soft tortillas on the table and enjoy!
A good way to eat these is to pick them up with a soft tortilla and fold it over... kind of like an enchilada sandwich.
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