|
Let’s Cook! Do you have a delicious and easy to prepare
recipe? Send it our way; we plan to include at least one recipe in each of
our newsletters. As an introduction to this chapter, Maria Luisa Elizundia shared with us a tried and tested recipe for Enchiladas Suizas (for more recipes, please scroll down): |
Vamos a Cocinar! Tienes una receta para
un platillo delicioso, fácil de preparar? Envíanosla; pleaneamos incluir por
lo menos una receta en cada uno de nuestros boletines. Como introducción a este capítulo, Maria Luisa Elizundia comparte con nosotros una receta fácil para Enchiladas Suizas (más recetas abajo): |
Mexican food
is an intangible heritage of humanity,
that is how good it is. There are so many different cultural variations across
the country of a single dish that we are just going to describe an easy
variation called “Swiss Enchiladas”.
Since you probably
are living in Mexico or visiting for long periods of time, you´ll have the
ingredients at hand so take the challenge and try to cook some Enchiladas, you
will be surprised how easy they can be.
ENCHILADAS SUIZAS
(a bite of history)
Enchiladas, a tortillas-based dish, comes from the Aztec culture. The original name “tlaxcalli” was translated by the Spanish conquerors as tortillas, and they actually documented a party where Enchiladas were served.
Of course, through the years and the different regions in Mexico, Enchiladas have been modified and even evolved. Such is the case of the Enchiladas Suizas, which first appeared during the time of Maximiliano de Hasburgo, an Austrian Archduque that ruled Mexico for a short time back in 1864.
Later, in 1950, those enchiladas were officially named Enchiladas Suizas at the first Sanborn Cafeteria in Mexico City, after Walter Sanborn tasted them and said that they reminded him of the snow in the Swiss Alps because of the cream and cheese on top of the green sauce. The cream in the sauce also has the quality of making the sauce mildly hot.
Since 1950, the
Enchiladas Suizas became one of the Sanborn’s staples so if you happen to visit
Sanborn’s in Tijuana, give them a try, they are still in the menu and are
really delicious!
INGREDIENTS (4 servings – 2 enchiladas per
serving)
·
8 corn
tortillas
·
One
chicken breast cooked and pulled apart.
·
1 14-oz
(420 grams) can of La Costeña Green Sauce, which is not too hot and has a great
flavor.
·
4-8 slices
of Mexican Manchego cheese (the melting type), to put on top of the enchiladas.
·
Sour
cream, a dollop on top of the enchiladas and about ½ cup to mix with the sauce.
·
Oil.
DIRECTIONS
Mix the sauce with the cream in a blender and set aside. Heat enough oil and quickly dip each one of the tortillas, one at a time and set them aside. Fill each tortilla with about two spoons of shredded chicken and then fold in half. Place the filled and folded tortillas in an oven-proof dish. Pour the sauce over and put on top the slices of cheese. Bake for about 15 minutes at 350F (180C). Serve them hot with a dollop of sour cream on top. Enjoy!
Maria Luisa Elizundia
No comments:
Post a Comment