Enfrijoladas, Entomotadas, Emoladas & Enchiladas (long)
tam...@primenet.com
all sauced and folded, not filled and rolled. These are typical fonda
dishes served in the Mercado 20 de Noviembre food stall building and in
the Mercado Democracia. Note that the enchiladas call for chile pasilla
de Oaxaca which is a smoked pasilla available only in Oaxaca...it is not
the regular pasilla. I always fill my suitcases with them for the return
flight but a substitute is provided to bring out the smokey flavor:
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Enfrijoladas
Beans become the sauce for the tortillas here so the addition of epazote
or toasted avocado leaves lends flavor and would be delectibly authentic.
Wonderful served with grilled meats and drizzled with crema and salsa
Serving Size: 6
*Sauce*
black or pinto pot beans thinned with
chicken broth to creamy consistency
*Enfrijoladas*
1/4 c lard or vegetable oil
12 thin corn tortillas
16 white onion slices
1/2 c ranchero cheese crumbled
1/4 c flat leafed parsley
1. Heat the oil in a heavy frying pan. One or two at a time, put the
tortillas in the hot oil for 10 to 20 seconds on each side so the tortilla
is still pliable and not at all crunchy.
2. Holding it up by the edges, dip each tortilla in the thinned bean
sauce. Put it on a plate and fold in half, then in half again to make a
triangle. Repeat with another tortilla on the same plate (each serving
consists of two tortillas).
3. Spoon additional sauce over the tortillas, cover with raw onion
slices, a sprinkle of cheese, and parsley. Repeat with the other 5
servings.
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Entomatadas
Serving Size: 6
*Sauce*
1 cinnamon stick 3 inch
3 black peppercorns whole
1/2 tsp cumin seed whole
1/4 tsp allspice ground
2 lbs ripe tomatoes (about 6)
5 chiles de arbol, stemmed, seeded soaked 30 minutes
1 1/2 tbsps lard or oil
1 med white onions minced
12 cloves garlic minced
1 tbsp panela or dark brown sugar
1 tsp dried Mexican oregano
1 bay leaf
salt to taste
*Entomatadas*
3 tbsps lard or oil
12 corn tortillas
1/2 c ranchero cheese
1 white onions thinly sliced
1/4 c flat leafed parsley or cilantro roughly chopped
1. Toast the cinnamon stick, peppercorns, and cumin seed until their
scents are released, then put them in a blender and grind with the
allspice.
2. Skin the tomatoes by making an X on the bottom of each and blanching
in boiling water for 1 minute. Remove from the pot with a slotted spoon
and cool. Peel the tomatoes and put in a blender with the ground spices.
3. Drain and add the chiles to the blender. Blend.
4. Heat the oil or lard in a deep pot until it smoking hot. Add the
onions and fry until they are transparent. Add the garlic and, when the
garlic is light brown, carefully add the tomato mixture (it splatters!)
and stir. Stir in the sugar, oregano and bay leaf. Reduce the heat and
simmer for about 5 minutes, stirring, to reduce and dry the sauce. Add
salt to taste.
Finishing the entomatadas:
1. Heat a little lard in a skillet and fry each tortilla quickly until it
is soft, then turn it over with tongs to fry the other side. Drain.
2. Holding it by upper edges, dip a tortilla in the tomato sauce. Put it
on a plate and fold in half, then in half again to make a triangle.
Repeat with another tortilla on the same plate (each serving consists of
two tortillas).
3. Spoon more sauce over the tortillas and sprinkle with cheese. Garnish
with onion slices and parsley or cilantro leaves. Repeat with the other 5
servings.
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Emoladas
Notes: Enmoladas are a popular breakfast dish as well. A good time to
make emoladas is when you have leftover mole or buy paste and add a cup of
pureed tomatoes and thin with chicken broth until the texture of light
cream is achieved
Serving Size: 6
3 c mole negro
12 corn tortillas
1/2 c ranchero cheese crumbled
1/2 white onions cut into 1/4" rings
1. Heat the mole in a wide, medium sized saucepan. Holding it by the
upper edges, dip a tortilla in the sauce. Put it on a plate and fold in
half, then fold in half again to make a triangle. Repeat with another
tortilla on the same plate (each serving has two tortillas).
2. Spoon more sauce over the tortillas and sprinkle with cheese. Top
with 3 to 5 raw onion rings. Repeat with the other 5 servings. Serve at
once.
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Enchiladas Oaxaquenos
Notes: Oaxacan style enchiladas, sauced and folded rather than filled
and rolled are great for breakfast or lunch. May be served by themselves
or with grilled meats. I love these drizzled with crema
Serving Size: 6
*Sauce*
10 dried pasilla de Oaxaca chiles stemmed & seeded
(or 5 anchos & chipotles)
5 almonds shelled
1 rounded tbsp raisins
5 black peppercorns
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1 tbsp sesame seeds
4 tbsps vegetable oil
4 c chicken broth
1/4 c flat leaf parsley chopped
*Enchiladas*
1/4 c lard or vegetable oil
12 corn tortillas
16 white onion slices
1/2 c ranchero cheese crumbled
1/4 c flat leaf parsley chopped
1. Soak the chiles in hot water for 1 hour until soft. Put the chiles in
a blender container with 1/4 cup water. Add the almonds, raisins,
peppercorns, herbs, and sesame seeds. Puree.
2. Heat the oil in a deep pot and carefully pour the contents of the
blender through a strainer into the oil (it splatters!). Press down on
the sauce left in the strainer with a wooden spoon to get most of the
sauce into the pot. Simmer the sauce for about 10 minutes until it
changes color and becomes darker.
3. Add the chicken broth. Continue simmering, uncovered, stirring from
time to time, for 30 minutes. Sprinkle with parsley.
Making the enchiladas:
1. Heat the lard or oil in a large skillet. Put the tortillas in the hot
oil for 10 to 20 seconds on each side so the tortilla is still pliable and
not at all crunchy.
2. Holding by upper edge, dip each tortilla in the enchilada sauce. Put
it on a plate and fold in half, then in half again to make a triange.
Repeat with another tortilla on the same plate (each serving is 2
tortillas).
3. Spoon additional sauce over the tortillas, cover with 4 raw onion
slices, and sprinkle with cheese and parsley. Repeat with the other 5
servings. Serve at once before the tortillas lose their texture.
tam...@primenet.com
ter...@lamg.com
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email: tam...@primenet.com
Martha McLemore
Once upon a time, tam...@primenet.com wrote:
>I love these simple tortilla concoctions from Oaxaca.
And I love all these recipes and the cuisine information you have
posted, Teresa. Got any more?
Thank you for expanding my culinary horizons! : )
Martha
mo...@sun-link.com