Enchiladas are made differently down in Mexico | Enchiladas Rojas

Enchiladas have been one of my favorite foods since I was little and one of the reasons I have always loved Mexican cuisine. Tortillas stuffed with chicken, beef or beans. Slathered in enchilada sauce and topped with cheese and baked. That's typically how most recipes are done in the US, however the traditional enchiladas in Mexico are a completely different experience and that's what we are making today.

So big differences between the two is that corn tortillas are typical in mexico, while flour is more popular in the US. Second is that the tortillas are fried, then dipped in sauce, then rolled and served. Much different as US versions are usually baked.
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MISC. DETAILS
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Lav Mic
Edited in: Premiere Pro #CDMX

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[anaidtello]

little thing to try, here down south of Mexico (Michoacan to be more precise) we actually dip the tortilla in the sause first and then we fry it. And in te proces of frying it is when we add the filling and roll it up. This lets the tortilla absorb the flavor of the chilli sauce.

[joseguillermocanelazavala]

I'm Mexican living in Australia, it's really nice to see people enjoying real mexican food!!

[therapvault]

I love seeing people from different countries enjoy our Mexican food & culture

[PhantomSavage]

These are possibly the best central mexican enchiladas I've ever had, and I've had a lot of enchiladas.
My variation: I used a slight variation of chiles (I could not find normal chipotles oddly enough, so I used two chipolte meccas instead of one along with two canned chipotles in adobo sauce along with the anchos and an addition of two guajillos), and as suggested by some of the comments I actually waited for the peppers to cool down before blending them with the raw onion and garlic. Instead of chicken I cheated and used some fresh chopped Carnitas from my local mexican market and filled my enchiladas with that and shredded Oaxacan cheese. The tortillas I used were also infused with hatch chile and wheat. I then drizzled it with legitimate mexican table cream.

Some of the best enchiladas I've ever had.

[sergypants]

Mexican here. It's nice to see you explore the realm of Mexican cuisine and cooking. With that said, my only 2 cents of suggestions would be to strain your sauce after you blend it. Sometimes the chilies leave tiny bits of skin which I find a bit unpleasant. Also, when I blend my sauces I usually add a little bit of chicken bouillon, a pinch of Mexican oregano, and one clove. These little things will make a difference. Also, those enchiladas needed some cheese! Finely grated cotija would've sufficed. Also, next time try dipping your tortilla in the sauce first and then frying it in oil. Source: am American but my parents are from a rural village in Michoacan and illegally crossed the border in the 80's. I learned everything from them. Cheers! P.S. you're super adorable

[legokinggb]

I don’t know if somebody’s already said this but, totally use the broth you cooked your chicken in to amp up the flavor of the Chile sauce 💜💜💜

[naomironquillo]

I'm so glad someone is finally explaining the actual way enchiladas are prepared. I'm from the states but my parents are both from Mexico and this is the only version of enchiladas I have ever tried. It's seriously the best❤❤❤

[Allioop_]

My Mom taught me to make them like this, but, she always topped them off with shredded lettuce and thinly sliced radishes.

[natalia]

My mom would actually dip the tortilla in the sauce, and then fry it. You get these crispy almost caramelized enchiladas. Makes a mess on the stove but totally worth it!

[Brandondrumkc]

I really enjoy your content. I realized now also after a conversation with the wifey that Mexican food is probably my favorite food...so I appreciate this type of content.

[carlosmante]

"Enchiladas" made with tomato sauce are not enchiladas, they are Entomatadas.

[rubenortegavalerio]

Here in México the recipes for enchiladas there are as many as families, so no one has "THE" recipe...

[bl]

My Mexican grandmother used cascabel peppers and dark chili powder…they’re the best! They have that smoky flavor!

[gabrielamarquez]

Yes, you can prepare the salsa with dry chile, but it’s just a kind one of the salsa for the enchiladas. The traditional are green (tomatillo salsa), Rojas ( tomate with or whiteout chile - call entomatadas), with beans sauce (enfrijoladas), with mole (enroladas).

[Luemsa]

Everything's fine, really enjoy the video, just remember that the epazote goes in to the salsa when you're cooking it on the oil so it can spread the whole flavor on the sauce instead of boiling it with the chicken

[ohyeahtacosyeah]

Have you tried enfrijoladas? I’m sure you would like them. Same concept, just dipped in like refried beans and filled with cheese. I would like to see a video of it in the future!

[gerrygarcia]

Your channel just popped up on my feed and glad it did. Your enchiladas reminds me of growing up on the Texas border (many years ago) where we would go get Enchiladas Placeras across the river. They would use these large metal grills with a well in the middle where they would shallow fry their tortillas quickly moving them to an ample edge all around waiting for the filling. The filling was mostly the salty farmers cheese with diced onions. We would buy them by the dozen where they would be topped with shredded cabbage wrapped in paper. They also gave you what was boiled chunks of potato and carrot that had been quickly fried in the now chili red oil. Delicious. I make these once in a great while as the clean up involves ridding my stove of all the red frying oil splatters. Well worth it.

[justmarc]

US American here. I've never eaten or even heard of flour tortilla enchiladas. In fact, this recipe looks completely normal.

[steve-oh]

Me personally, I would have seasoned that chicken, or marinated it in some of that sauce before steaming or added some of that sauce to the water while cooking. I'd also add some chives or cilantro or minced garlic and onion with some sort of shredded white cheese like Monterrey jack or queso fresco mixed in with the chicken. But then I suppose it would not be a traditional or close to authentic enchilada. That crunch was very satisfying.

[toughbutsweet]

Flour tortilla enchiladas is an Americanized version from restaurants. Mexico is like the U.S. in that each region has very different foods and styles of making things with the same name. Traditional ingredients are the ones available in the area. The north is desert, and more similar to California, New Mexico and Texas in cuisine than the central and lower regions of Mexico.