| - | Enchilada recipeTorreon Style | By Gabriela Velasquez For those of you who may not know this, Torreon is a region in Mexico. And this is not some kind of a recipe that you will find in a Mexican restaurant. This is how we cook it here at our homes. (Related: Mexican theme party) Ingredients |
| - 8 chiles anchos grandes (you can get it in Mexican stores or even in some regular supermarkets)
- 1 garlic clove
- 1/4 of a medium onion
- 2 small pieces of cinnamon stick
- Mexican chocolate. Ibarra or Abuelita are some of the brands. (Related: Chocolate fondue recipe)
- Salt to taste
- About 10 corn tortillas
- Chihuahua cheese (if you cannot find it, you may use a little cheddar or Monterrey Jack)
- Heavy cream
- Optional: cooked chicken breast in small pieces
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| Steps - Prepare the chiles by cutting the ends and taking out the seeds.
 - Put the chiles with water to boil and let them cook until they are soft.
- Put the chiles, onion and garlic in the blender or food processor to get a uniform mix.
- Put the chiles mix in a pot in the stove and add the chocolate (cut into small pieces). Add salt.
- When the chocolate is well melted, you can start the enchilada process:
- In a pan, put a teaspoon of vegetable oil. When hot, but not burning, put a tortilla to stir-fry. When the tortilla is soft, put a little of the mixture on both sides.
- Add the cheese and chicken to the tortilla; put a little more of the chiles mixture and cream on top. If you wish you can roll it or serve like a taco.
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