Several events converged to bring these particular enchiladas into being this evening. My mom had a mexican cookbook when she was my age. She would always make the enchiladas suizas rojas, because she knew she liked them, and is perhaps somewhat averse to change. Then, mysteriously, the cookbook disappeared. She couldn’t remember what it was called, she had no way to find it. Then, just as suddenly, my dad found a copy on Amazon. Not the original book, but a very similar version by the same authors. Neither are still in print, but such is the glory of the internet. The enchiladas were back.
For some reason, I had never actually tried these enchiladas until I came home for Thanksgiving this year. When I got home from the airport, they were waiting for me (leftovers from dinner, not for ME really). They were really good. When my mom asked me what I’d like for my last dinner before I left, I said enchiladas. In a truly bold move, she made one of the other recipes: enchiladas acapulco. They had chicken and olives and cheddar and BLANCHED ALMONDS. They almonds are key. They are so good, and worth the added effort of blanching and peeling.
And then, last week, I received my own copy of the cookbook in the mail as a Hanukkah present from my parents. Renata’s birthday is this weekend, and because I’ll be gone for the holidays by then, I decided to make her a birthday dinner tonight. I searched through the enchilada recipes in the book, and came across a recipe that happened to involve four of the items that came in our produce box this month, just yesterday (or so I thought- I mistook a bunch of beets for oversized radishes. Sigh.) Anyways, this one was by far the strangest sounding of the recipes, which of course intrigued me further. And so, it was the enchiladas tapatias. The recipe is very brief and sparse of description or pictures, so it’s hard for me to say how close I came to producing the intended dish. Regardless, it was really, really delicious. I’m excited to work my way through the whole book.
Enchiladas Tapatias from Authentic Mexican Cooking
- corn tortillas (it didn’t specify how many, and I didn’t count how many I ended up using! About 12)
- 3 cups cooked chicken, shredded, heated (I boiled the chicken and then shredded it)
- 6 carrots, peeled and diced
- 2 large boiling potatoes, peeled and sliced
- 1/3 cup parmesan cheese, grated
- 8 radishes, sliced
- 4 romaine lettuce leaves
- 5 tablespoons chili powder
- 1/4 teaspoon salt
- 2 garlic cloves
- 1/4 onion, minced
- 2 tablespoons cooking oil
Boil carrots and potatoes in salted water until just tender. Drain, fry in hot oil for 1 minute, and keep warm.
Make sauce: puree garlic and onion in blender or food processor, add chili powder, salt, and 1/2 cup water, and blend lightly. Fry the mixture in oil over high heat for 5 minutes, stirring to prevent burning. Lower heat if sauce spatters too much.
Coat each tortilla with sauce, then fry on each side in hot oil; place 1/4 cup of chicken on each tortilla, roll up, and keep warm in ovenproof dish. Top with carrots and potatoes, sprinkle with cheese, and serve with garnish of radishes and lettuce.