I have been on a quest to make my own enchiladas for a long time now. Every time I venture in to a Mexican restaurant it is so perfect and delicious, and there is no way I can't recreate that in my own kitchen. However, every enchilada recipe I have tried has fallen flat. Do you guys have any enchilada recipes you might share that taste like delicious restaurant made enchiladas? The blander, and less spicy the better, btw.
I make Honduran-style enchiladas, which are very different. They're great, though, and I make them sometimes when I have friends come over. They all love 'em. They look kinda like this: http://www.dallasfood.org/photos/me...ee/mexonmaplefour/brotherstacoshondurenos.jpg Anywho, they're easy to make. It just takes a while. You need: 1. Corn tortillas (Pic here: http://www.albuquerque-tortilla.com/catalog/images/IMG_2336.jpg) You fry these in oil. Just get a small pot, put in enough oil for it to be about 1" - 2" deep, get it hot, and submerge the tortilla in the hot oil. You might want to get a potato masher or some other kind of flat utensil to keep the tortilla flat, since it will try to puff up and bend. You want flat, crispy, greasy tortillas Cook them one at a time, of course... and they're ready when they're a light brown color. 2. Ground turkey Lean ground turkey works well. About 1 lb 3. 2/3 tomato, 1/2 onion, 1/3 green bell pepper 4. Put meat and tomato, onion, and green pepper into the food processor and blend it up for about 10-15 seconds. 5. Take what you've blended and put it in a mixing pan. 6. To the mixing pan, add cumin, salt, pepper, powdered garlic, some paprika, ground annatto, a bay leaf, and a couple of bouillon cubes. Don't be afraid to over-condiment it - you very likely won't. 7. Mix 8. Put the condimented meat into a pan with some oil (not much) and cook it for about 20-30 minutes... it'll turn brown. 9. Get your crispy tortillas and put the meat on top of 'em. Then add (all of this is optional) Parmesan cheese, shredded cabbage, sliced hardboiled eggs, tomato sauce, or anything else that looks good. 10. Eat Also, for the lazy among us, grocery stores sell bags of already-crispy corn tortillas. You can also do this with large corn tortilla chips, so you get mini-enchiladas and you don't get tired from frying 20 tortillas, one at a time.
My girlfriend makes the best enchiladas, but I have no idea what her recipes or processes are, as I'm always too hungry to care as she cooks. I'll ask her how to make 'em later tonight.
