Have you heard about these enchiladas? Also called Morelian Enchiladas, they originate from Michoacán and have a very Mexican flavor. Dare to prepare them!
These enchiladas, although they have a similar flavor to potosinas, their preparation is unique; the tortilla is dipped in the chile guajillo sauce and then fried, whereas for other enchiladas, the tortilla is fried first.
Traditionally lard is used for this recipe, but as is well known, at Don Zabor we appreciate delicious and healthy food, so we will change the lard for vegetable oil.
Normally they are accompanied by a piece of chicken, but this time we will make them as the grandmother of this writer they accompany did, and I promise you that you will enjoy them as much or more than the traditional ones.
On the ranch
Ingredients are now very easy to get; you can go to the corner store, the greengrocer, the supermarket... You can even buy them online. But before, they were only available seasonally.
The women –because at that time the men did not go to the kitchen, they had to go out early to look for the ingredients of the day's meal; if they didn't have farm animals, they also had to buy the hen, which was usually alive and had to be killed and plucked.
And although the ingredients are now much more convenient, they are not always of the best quality. For this reason, we always recommend you look for trusted suppliers, who have quality ingredients (such as Don Zabor, of course).
Without further ado, we are going to prepare this recipe with a Michoacan ranch flavor.
- 6 chiles guajillo deveined and cooked (reserve the water where you cooked them)
- 1 teaspoon of oregano
- 2 cloves of garlic
- 1 pinch of pepper
- 1 kilo of diced carrots
- 1 kilo of diced potatoes
- 1 dried lettuce
- 300 grams of crumbled fresh cheese or cotija cheese
- 100 grams of onion slices
- Half an onion
- Jalapeno Peppers
- Vegetable oil (we suggest one with a more neutral flavor such as canola)
- 1 kilo of tortillas
- 100 grams of chopped onion for the filling
- 300 grams of fresh or crumbled cotija cheese for the filling
Bring the carrots and potatoes to a boil. They should be smooth but not to the point of being pureed, still with some firmness.
Once cooked, fry them in a pan with preheated oil and set aside.
In a blender place the previously cooked and deveined chiles, the garlic, the oregano, the water in which you cooked the chiles and half an onion, until you achieve a homogeneous consistency.
Empty the mixture into a deep bowl.
Soak each tortilla with the previous sauce, and fry these on a preheated comal with the oil carefully.
Fill with cheese and onion and fold in three.
In a plate place the enchiladas on a bed of lettuce, and on top put a tablespoon of potatoes and carrots, the onion slices, and sprinkle with cheese and if you wish, cream.
Did you make this recipe? Remember to share it on social networks and tag us, we love to see your creations! And don't forget that you can find Don Zabor or at any Walmart, Superama, Bodega Aurrera, H-E-B, laComer, CityClub and Alsuper