Enchiladas are a dish highly appreciated by Mexicans, they are tortillas made with corn, filled with all kinds of ingredients, which is what finally differentiates one from the other within a very extensive variety. Among them are the michoacan enchiladas, which are commonly filled with cheese or chicken and a sauce on top.
Also, they are called placeras because they are found in the squares or streets of the towns, they have that special flavor that they like a lot. As their flavor hooks whoever eats them, the michoacan enchiladas They have spread to many regions of Mexico. In each case they are modified by adding the particular touch of the corresponding region.
All the michoacan enchiladas They can be eaten alone for breakfast, snacks or dinner. Also in main meals, accompanied by any additional dish, such as when served with cooked vegetables such as carrots or potatoes, with a grilled beef steak, with additional chicken to the one found in its filling, or with a stew of your preference.
All the michoacan enchiladas They are also seen with cheese sprinkled on top, with onion, with lettuce, cilantro or milk cream. They are also seen with grilled cheese on top, the variations are multiple as we move through the Mexican territory.
History of the Michoacan enchiladas
In Mexico, enchiladas have their origin in pre-Columbian civilizations, they were called "chillapitzalli" which is a Nahuatl word where "chilli" means chili and "tlapitzalli" means flute. Therefore, "chillapitzalli" means enchilada flute, as it is mentioned in the Florentine codex.
In the Mexican region of Tehuacán, chile residues dating back to approximately 5000 BC were found. Consequently, the taste of enchiladas by Mexicans is very old. Culinary customs have spread taking care of them from generation to generation, although they are undergoing modifications, they are still present today.
In Mexico there are at least 64 types of chile, not counting wild chiles. That's why the michoacan enchiladas, one of the modifications that each region of the country undergoes refers to the chilies used to make the spicy sauce to pour over the enchiladas and another of the modifications is its filling, which depends on the most common products of each area and on the the particular tastes of its inhabitants.
Here is a recipe to prepare michoacan enchiladasSurely you will like it a lot, dare to prepare it. Give it your personal touch if you wish.
Michoacan enchiladas recipe
Ingredients
Half a kilo of corn tortillas
half a kilo of cheese
1 cup with guajillo chiles
2 tomates
2 potatoes
2 cloves of garlic
3 onions
2 lettuce leaves
oregano and salt to taste
Preparation
- Wash the guajillo chiles and using gloves so as not to enchilate yourself, remove the veins and seeds.
- Clean chiles can be soaked in hot water until soft, or they can be wounded to obtain the desired softness more quickly.
- Then the tomatoes and potatoes are washed and peeled.
- The potatoes are cooked in boiling water until softened, they are taken out and when they cool down a bit they are chopped into cubes, set aside.
- Next, blend or grind the already soft chiles, the peeled tomatoes, the garlic, the onions, the salt and the oregano. It is strained so that the texture of the sauce is pleasant, it is fried in a pot so that the flavors of the guajillo chile sauce are integrated and it is reserved.
- Lettuce leaves are washed and disinfected.
- In a pot, fry the tortillas in oil, turning them for a maximum of 1 minute for each tortilla.
- A previously disinfected lettuce leaf is placed on each tortilla, then the potatoes, the cheese and on top the guajillo chile sauce.
- Serve and taste. Enjoy!
Below are some tips and information which result in knowing important aspects about the michoacan enchiladas.
Tips for making Michoacan enchiladas
- If you are making some michoacan enchiladas, at the time of frying each corn tortilla it is convenient to moisten them previously, passing them quickly through water or through the sauce so that they do not remain brittle. This procedure must be quick to prevent the tortillas from breaking due to excess moisture.
- All the michoacan enchiladas They can be accompanied, among other things, with rice, beans or a vegetable salad.
Did you know….?
The tortillas present in the preparation of the dish of michoacan enchiladas, are prepared with corn, which has been part of the Mexican diet since pre-Columbian times. After the arrival of the Spanish in America, they took it to Spain and from there it spread to the rest of Europe and other parts of the world.
The corn present in the tortillas of the michoacan enchiladas, brings many benefits to those who consume it, among which are:
- They contain carbohydrates that the body transforms into energy and fiber, which helps digestive processes and has a satiating effect.
- They are rich in folic acid, which, among other functions, keeps body tissues healthy and prevents anemia. Component that is important for pregnant women.
- Contains calcium, which helps keep bones healthy.
- It also contains vitamin B1, which collaborates in the procedures by which carbohydrates are converted into energy. This energy is essential for brain processes and in the administration of nervous system signals.
The guajillo chiles generally present in the michoacan enchiladas, provide the body, in addition to vegetable protein, vitamins: A, C and B6. It also provides capsaicin that gives a feeling of well-being, among other benefits.
The cheese frequently present in michoacan enchiladas It provides the body with, among other nutrients, proteins which collaborate in the construction and healing of the body's muscles.
The potato present in the michoacan enchiladas, It supplies the body, in addition to carbohydrates, which are converted into energy, some vitamins: C, B3, B6 and B1 and minerals such as: potassium, magnesium, phosphorus, among other elements.
