Tom Yum Receta

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Eberardo Topher

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Aug 3, 2024, 5:32:00 PM8/3/24

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Hola! I am thinking of making these for dinner and was wondering what vegetarian substitutions you would recommend for the meat filling? Would black beans and cheese work? If so what type of cheese do you recommend? Muchas gracias!

it was a good recipe. I also had to add a tad bit of sugar to the sauce. I wish the time was a bit more accurate as there is no way this takes 35 minutes. Took me 2 hours. Thirty or so minutes was wasted because I couldn't get the corn tortillas to stop falling apart so I had to bail and use flour.

Hello Zack,
Make sure you get a good quality corn tortilla to make the enchiladas. The oil needs to be very hot so that the tortilla don't break. I do not understand why you added sugar, did it feel spicy for you?

I made the sauce according to the recipe, but found it to be very bitter and one-dimensional. I ended up adding tomato paste, lime juice and sugar to cancel out some of the bitterness. It was nice with homemade corn tortillas, braised pork shoulder, and queso fresco.

Hello Joe,
There are two reasons why a dried pepper sauce could be bitter. One is if the peppers are let on the griddle for too long and they burn, even a little longer than needed they will burn and be bitter. Another reason is if the pepper used to make the sauce is old. One way to find out if the peppers are old is when they break easily and crumbled easily. Dried peppers are still good to cook when they are a little bit pliable.

As an advanced home cook I cook just about everything. I keep a full pantry of dried chiles and spices. I've been cooking Mexican food for decades but I think this might the first time I was completely satisfied with my efforts.

The only change I made was I did a quick fry of the tortillas in wagyu tallow (maybe 10 seconds) and then sauced them after they were filled. I don't make my own tortillas so as someone living in the middle of Iowa I'm stuck with store bought. It completely changed them and now I'm hooked.

Haven't tried this recipe but all of the others I've tried from your site always come out wonderful. I can't seem to find a good recipe for enchiladas made with the gravy style sauce (like they serve in Mexican restaurants). Do you have a recipe for that type of enchilada sauce?

Hi,
I just came across this recipe on Facebook this AM. First thing I noticed was a hometown of Tampico. I love Tampico! When I was a little girl, 7 - 8 years old, I lived in Poza Rica. Nobody has ever heard of Poza Rica. Loved visiting Tampico, Tuxpan, el Tajin, Papantla, etc. Will try this recipe tonight!

I need to feed 12-16 people but it is a potluck so I have some room with quantity. Is it possible to make this as a casserole (Perhaps I could make 2 casseroles). I understand some fold the tortillas instead of rolling them. Would rolling the tortilla work in a casserole? Could you please be so kind to comment?

Hello Teresa,
Yes, you can make a casserole, buy the yellow tortillas since those resist more the wet ingredients without braking the tortillas. Or try this technique in the Mole Casserole recipe: Mole Sauce Casserole

WOW! I'm currently making a recipe book for my oldest son for Christmas. He's recently shown an interest in cooking. My Abeula's enchiladas are a staple in my family. I don't have the recipe written down so I started to search for similar recipes and I am shocked that this recipe is so close to hers! The only difference is that we stuff ours with queso freso instead of chicken. But everything else is the same. I've never seen another recipe like this. Thank you for posting!

Can these be made ahead of time, and then warmed up later? What about pouring extra sauce over then reheating? Or even filling them with cheese and then baking? I'm cooking for 10 so can't make them to order. Thank you!

Hello Margaret,
You can make them ahead of time but it will all depend on the quality of the corn tortillas you are using. SOme tortillas break after a certain time, while others hold in shape perfectly fine for a day or two without breaking. Try a small taste with the tortillas you are using.

I have looked for YEARS for enchilada sauce that did not include tomatoes.
I came across this recipe by accident ( I gave up looking years ago) and I
could not believe my eyes. THANK YOU, HEAVEN!

This recipe sounds really delicious and would like to try but I have a couple questions. First using the Chili's you have in your recipe will they add heat to the sauce? Second once you dip and fry tortillas you don't have to bake after fillling them?

Gracias por compartir est receta tal y como se deben de hacer las enchiladas! He ido a varios restaurantes donde michas veces con tristeza cambian la forma de hacerlas totalmente o usando comida enlatada. En fin, no hay como hacerlo en casa. Tambin soy de tampico (Cd.Madero para ser ms especfico) y leyendo si receta es como si mi mam las estuviera haciendo. Saludos y arriba las jaibas bravas ?

I've made this recipe many times and I feel like I've finally perfected it! My entire family from my dad to my little sister are all great cooks and I feel like I can finally cook meals just as good as them with your help. Thank you for your amazing recipes!

For convience's sake, we always dipped our tortillas in hot oil first, then the chili. Less splatter? I look forward to making these; this is the type my family in Michoacan make.
However, my mom always made "enchiladas estilo Sonorense," they look like patties made with masa harina, fried, then dipped in chili. Immediately covered in cheese, then shredded lettuce. I'm drooling just thinking of them!

The only way to do it is to dip in sauce then fry! You can use either corn or flour but I prefer corn. Just not the same kind of flavor unless you dip then fry. Must be something to do with caramelizing the sauce and they don't get soggy that way.

I just want to say, thank you, for not putting any tomato, tomato sauce, or tomato paste into your enchilada sauce! "Entomatadas(tomato sauce enchiladas)" are good, but I like to taste the chile's flavor. Your sauce is very similar to the one I make, and the only two differences in my red enchiladas and yours are that I first fry the tortilla in oil until it softens, and then I dip it into the chile, and second, I usually only put cheese in my red enchiladas unless I'm making a casserole and I then add ground beef. My sister-in-law makes hers like you do and even though she makes a big mess, they are so delicious! Thanks for your authentic recipe!

I think the canned sauces are fine...I experimented trying to avoid the messy part where you fry the sauced tortilla in oil trying to make them healthier and they dont taste the same..Im making them tonight and Im frying them in oil just like the mexican lady I know taught me to do. I mix queso fresco and sometimes add crumbled feta to it...Adds a little salt...Lots of chopped scallions and thats about it for ingredients. I like the salad stuff over the top and I use sour cream and parmesan cheese for toppers.

Thanks for a very traditional recipe, not the usual"enchilada casserole". I usually just soak the chiles in hot water until soft` before blending them. Perhaps boiling them as you suggest would help break down the tough thick skins on the guajillo chiles. I have changed from roasting them on the stove to roasting them in a 350F oven on a wire rack for 4 minutes which helps speed up the process and ensure that they are evenly roasted and not burnt (which turns them very bitter). I usually use mostly ancho since they are so sweet and easy to love but today tried an all guajillo version and really love the distinctive taste and bright red color of these traditional chiles, plus the local store had them for $2.49/lbs! Keep up the good traditional recipes

Hi Mely, next week i'll be cooking your enchiladas for a dinner-party and i'm still looking for side-dishes. I was wondering what dishes are on the second-last picture in your post. I see meat and greens, but what is it? And the other one, fruits or potatoes? ? More tips for side-dishes are very welcome!

This are usually served with pan-grilled meat in my hometown. A side of guacamole, others might add some grilled onions and jalapeo slices. The potatoes and carrots are a classic addition, the recipe is above. Happy cooking!

Hi Mely,ill be cooking those today for dinner but i have a question do i take the seeds out before i roast them? I've seen them just boil the peppers but i'll be making them your way they just look delicious oh are the peppers spicy all my family don't do hot only me.

I visited a brother in-law with my husband and we had the best enchiladas, these look very similar to the ones we had there. I am going to make these tonight. I have also never made my own sauce before and usually use the green sauce. If you have any recipes on green enchilada sauce that would be neat. Look forward to trying your recipe.

These are great! I've also tried your recipe for tamales de pollo. You're teaching me a lot, and my husband loves the food! He's from Mexico, and I'm trying my best to cook some dishes as close to those his mama makes as possible. Thank you for all the help through your blog! Saludos!

When I used chicken as a filling for any type of enchilada the seasonings are minced onion, garlic, salt and pepper. You can use powder garlic and onion. But must of the time I fry the onion and garlic with the fresh onion and garlic, add the shredded chicken and then season with salt and pepper.

Hi, just wondering what kind of cheese you are referring to. You wrote "fresh crumbled cheese" but didn't specify the type. Can I use mozzarella or marble cheddar? And can I serve the enchiladas with sour cream? Thanks again!

Hello Infinitereveries,
Look for Mexican Cheese at your local supermarkets, like the ranchero o fresco type. Or fresh farmers cheese. And if non of those are available use grated romano o parmesano.