Enchiladas Recipe - Authentic Mexican Comfort Food
These authentic enchiladas are a labor of love, but the result is absolutely worth it. The process involves soaking whole red chillies and black beans, creating a rich, complex sauce, and assembling everything into delicious, comforting enchiladas that are perfect for feeding a crowd.
[Image: Enchiladas with sauce and toppings - Add image at /images/recipes/enchiladas.jpg]
About This Recipe
This enchilada recipe takes a traditional approach, using soaked whole red chillies to create a deep, complex sauce. The combination of spices, vegetables, and black beans creates a dish that's both hearty and flavorful. While it requires some advance planning (soaking time), the actual cooking process is straightforward and the results are restaurant-quality.
History & Origin
Origin: Enchiladas trace their roots to ancient Mesoamerican cuisine, specifically to the Aztec civilization. The word 'enchilada' comes from the Spanish verb 'enchilar', meaning 'to season with chile'. The dish evolved from the Aztec practice of wrapping food in corn tortillas.
First Place Made: Mesoamerica (present-day Mexico and Central America)
Time Period: Pre-Columbian era (before 1492), with the modern version developing during the Spanish colonial period (16th-19th centuries)
Originally, enchiladas were simple tortillas dipped in chile sauce. Over time, they evolved to include fillings and became a staple of Mexican cuisine. The dish spread throughout Mexico and eventually to the United States, where it became a cornerstone of Tex-Mex cuisine. The combination of soaked red chillies, black beans, and complex spice blends reflects the rich culinary heritage of Mexican cooking.
Ingredients
For Soaking
- 8-9 whole red chillies
- Black beans (soaked 4-8 hours)
For Vegetables
- Paprika, multiple colors (julienned)
- Green chilli (julienned)
- 3 small onions (julienned)
For Sauce
- Tomato puree or charred tomatoes
- 3 garlic cloves
- Black pepper
- Tex mex seasoning
- Red chilli powder (rcp)
- Turmeric
- Coriander-cumin powder (dhana jiru)
- Oregano or Italian seasoning mix
- Flour (for thickening)
- Water (from soaked chillies or drinking water)
For Assembly
- Tortillas
- Oil for cooking
- Whole cumin seeds
- Cinnamon stick
Step-by-Step Instructions
- Prep and soak: Soak 8-9 whole red chillies and black beans for 4-8 hours. Prepare julienne slices of paprika (multiple colors are best), green chilli, and 3 small onions.
- Make sauce base: Blend tomato puree or charred tomatoes with whole red chillies, 3 garlic cloves, black pepper, tex mex, red chilli powder, turmeric, coriander-cumin powder, and oregano or Italian mix. Blend until smooth.
- Cook sauce: Heat oil in a pan, add flour and cook for 1 minute to create a roux. Add the blended sauce and the water from soaked red chillies (or drinking water) to achieve perfect consistency. Let it simmer for 16 minutes on low heat, stirring occasionally.
- Sauté vegetables: In another pan, heat oil and add whole cumin seeds, garlic, cinnamon stick, and green chilli. Then add the julienned vegetables and sauté until tender but still slightly crisp.
- Season vegetables: Add the same spice mix (tex mex, red chilli powder, turmeric, coriander-cumin powder, oregano) to the vegetables. Deglaze the pan with a bit of water if needed.
- Assemble enchiladas: Warm tortillas slightly to make them pliable. Fill each tortilla with the vegetable mixture and black beans. Roll them up tightly.
- Bake and serve: Place enchiladas in a baking dish, cover with the sauce, and bake until heated through. Serve hot with your favorite toppings.
Tips for Perfect Enchiladas
- Soaking time matters: The 4-8 hour soak for red chillies and black beans is important for proper texture and flavor development
- Charred tomatoes: If using charred tomatoes instead of puree, char them over an open flame or in a hot pan for deeper flavor
- Sauce consistency: The sauce should be thick enough to coat the enchiladas but not too thick - adjust with water as needed
- Vegetable texture: Keep vegetables slightly crisp for better texture in the final dish
- Warm tortillas: Warming tortillas makes them easier to roll without breaking
- Multiple color paprika: Using different colored bell peppers adds visual appeal and flavor complexity
Serving Suggestions
Serve your enchiladas with:
- Fresh salsa verde or red salsa
- Sour cream or Mexican crema
- Shredded cheese
- Fresh cilantro
- Lime wedges
- Refried beans on the side