Enchiladas
[ehn-chee-LAH-thahs
]
a tortilla dipped in chile sauce, stuffed with a
variety of ingredients then rolled up and baked. The word
"enchilada" just means "in chile". In Mexico the dish is simple
"street vendor" fare and not typically the more elaborate version we see
in most U.S. Mexican restaurants.
Basics
Diana Kennedy (author of Art of Mexican Cooking) explains that there are
two basic methods of making enchiladas. The first method is where
the tortilla is lightly fried then dipped in a warmed chile sauce then
filled and rolled. The second method dips the tortilla in "raw"
sauce then lightly fried, filled and rolled.
History
The concept of tortillas being wrapped, filled and
eaten in various forms was clearly defined by the Aztecs. There
does not seem to be any reference to the term "enchilada" that dates
back to the Aztecs. The first reference to the term "enchilada" in
the U.S. came in 1885.
According to American Food and Drink an article in "American Speech" in
1949 described the enchilada as "a Mexican dish prepared more for
turista than for local consumption".
"The word “enchilada” simply means
“in chile” and in Mexico, the most beloved version is actually a street
snack: a corn tortilla dipped in chile sauce that’s a far cry from the
limp, stuffed tortillas swimming in a sea of red sauce and molten cheese
that we’re familiar with in the U.S. Rick shows us how to make classic
“Street Style” Red Chile Enchiladas at home, and how to transform them
into a simple, satisfying brunch presentation, Red Chile Enchiladas with
Spicy Potatoes and Fried Eggs. At Sanborn’s in Mexico City, the
colorfully tiled restaurant where the famous dish, Enchiladas Suizas,
was invented, Rick explains that “Suiza” means Swiss, a tribute to the
dish’s use of cream and cheese."
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