History and Origin of Enchiladas
Enchiladas are a traditional Mexican dish with roots dating back to pre-Hispanic times. Originally, the ancient inhabitants of Mexico already consumed corn tortillas filled and covered in sauces made from chili peppers. Over time, enchiladas have evolved in ingredients and preparations, but they maintain their essence that combines flavor, texture, and tradition.
In Latin America, although the term "enchilada" is mainly associated with Mexico, there are similar variations with different names. For example, in Guatemala they are known as "paches" or stuffed tortillas, while in some regions of Central America similar dishes are prepared under local names. However, it is in Mexico where enchiladas with red or green sauce are most emblematic and internationally recognized.
This dish has transcended borders and has been adopted in various forms, becoming a symbol of Mexican cuisine that represents the richness of its gastronomic culture.
How to Prepare Enchiladas with Red Sauce
Enchiladas with red sauce are a classic and simple recipe that combines corn tortillas filled with a tasty mixture of ground meat, onion, and olives, all covered in a delicious homemade red sauce and topped with melted cheese, and then finished with sour cream. Below, we will guide you step by step to prepare this dish at home with easy-to-find ingredients.
Ingredients:
Beef, onion, flour, chili powder, garlic powder, salt, cumin, ground sage, stewed tomatoes, corn tortillas, ripe olives, Colby-Monterey Jack cheese, sour cream, garlic, butter, tomato sauce, beef broth, ground cumin.
Preparation Steps:
Brown the ground beef and chopped onion in a large skillet, stirring until the meat crumbles.
Drain and return the mixture to the skillet.
Add the flour and the next 5 ingredients, mixing well.
Add the stewed tomatoes.
Stir well.
Bring to a boil.
Cover, reduce heat, and simmer for 10 to 15 minutes, stirring occasionally.
Pour 1 1/2 cups of red sauce into a 13x9" baking dish.
Set aside.
Wrap the tortillas in aluminum foil.
Heat at 350°F for 12 to 15 minutes or until soft.
Combine 1 cup of chopped onion and 1 cup of sliced olives.
Working with one tortilla at a time, keeping the remaining tortillas covered and warm, sprinkle 2 heaping tablespoons of the onion and olive mixture onto the center of the tortilla.
Top with 1/4 cup of the meat mixture.
Roll the tortilla tightly and place it in the prepared dish with the seam side down.
Repeat with the remaining tortillas.
Pour the remaining 2 1/2 cups of red sauce over the tortillas.
Cover and bake at 350°F for 15 minutes.
Uncover and sprinkle with cheese.
Bake, uncovered, for an additional 5 minutes.
Top the enchiladas with sour cream.
Red Sauce Preparation:
Cook the chopped garlic in butter for 1 to 2 minutes, stirring frequently.
Gradually incorporate the flour.
Cook, stirring constantly, for 1 minute.
Gradually add the tomato sauce and broth.
Add the seasonings.
Cook over medium heat, stirring constantly, until the mixture is smooth and thick.
