![]() “Heat up the sauce, get it tasting it the way you want it to be, and then dredge the tortilla in the sauce,” he said. Lawton likes to take that a step further. On : Cold-weather Mexican soups and stews with a modern twist Fry the tortillas for a few seconds on each side until soft and let them drain on paper towels before stuffing and saucing them. While a microwave or oven can be used to heat the tortillas into a pliable state, a quick dunk in hot oil is the preferred method. “It truly is the basic staple of Mexican food, whether that’s tacos or enchiladas.”Īnd with enchiladas, those tortillas get handled in a specific way to achieve the soft texture enchilada fans love. “The principal thing is to start with a good corn tortilla,” Lawton said. While Lawton notes there are more than 100 types of chile in Mexico, good enchiladas begin on a more foundational level. The chiles will get bitter if they spend too much time on the comal. Then use a spatula to hold the chiles flat against a hot comal for just a few seconds until the interior flesh just starts to turn brown. Start by removing the stems and seeds form the chiles. The goal is to release aromatic oils in the chile without burning them. With dried chiles, that process is fast and requires some caution. ![]() Many of those sauces begin with a simple technique called dry roasting, or cooking fresh or dried ingredients on an unoiled comal or skillet to draw out a significant depth of flavor that comes with caramelization, while also taming some of the bite found in raw onions or garlic. On : Carne guisada is the simple stew you need right now This week we’ve tapped Lawton’s extensive enchilada knowledge to give you four fundamental recipes for enchilada sauces: a tomatillo-based sauce for enchiladas verdes, a classic red sauce made from dry-roasted guajillo and pasilla chiles, a flavorful version of the ancho-spiked gravy found on Tex-Mex plates across the region and a bean and chile sauce used to make enfrijoladas, a simple style of enchilada often accompanied by queso fresco and onion. Gone are the days of depending on a can of insipid red or green sauce to douse your chicken-, beef- or cheese-stuffed tortillas. Mastering just a few of those countless sauces can mean stepping up your homemade enchilada game in big ways. Lawton tested more than 200 variations on regional enchiladas found across Mexico for the book. Lawton’s 2015 cookbook “Enchiladas: Aztec to Tex-Mex” coauthored with Chris Waters Dunn is one of the most definitive tomes on the topic.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |