Traditional Mexican Enchiladas Are Not What You'd Expect | Passport Kitchen | Epicurious

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat adds fiber, while flour tortillas are often less expensive.

green tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green enchilada sauce

Green tomatoes provide a similar flavor, while canned sauce saves time.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt is lower in calories and adds creaminess.

Start with heirloom corn, checking for small rocks or debris.

Add water to the corn and mix with cal (Mexican lime) for 45 minutes.

Let the corn soak overnight for 10-12 hours.

Remove some of the skins from the corn, keeping some for flavor.

Grind the corn using an Aztec blender or a regular blender until smooth, adding liquid from boiling corn as needed.

Prepare a terracotta comal by brushing it with a mixture of cal and water.

Make tortillas from the masa dough on the comal, ensuring it is hot.

Prepare tomatillo salsa by cooking tomatillos, half an onion, serrano peppers, and garlic in oil for 10 minutes.

Blend the cooked vegetables with one serrano pepper, chicken stock, and cilantro until pureed.

Simmer the salsa for 30-45 minutes, stirring frequently to prevent burning.

Dip tortillas in the tomatillo salsa, stacking them without stuffing.

Top the enchiladas with Mexican crema, queso fresco, radishes, avocado, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens