Enchiladas Recipe – Authentic Mexican with the Tatemar Technique

Mexican cuisine is famous for its bold flavors, vibrant colors, and vast variety of dishes. One of the best-known and most beloved of these is undoubtedly enchiladas. As a Pikantista, you know what it's all about: corn tortillas packed with meat, cheese, beans, or vegetables – smothered in a flavorful chili sauce that brings it all together. Pikantistas are chili lovers and connoisseurs – just like you.

Important: When preparing enchiladas, you should keep a few basic principles of Mexican cuisine in mind. First, always use corn tortillas – no wheat, no compromise – because corn accounts for a significant part of the flavor. And frying the tortillas before filling them increases their flexibility and massively intensifies their inherent taste.

History of Enchiladas

The exact origins of enchiladas are not fully clear – but the word "Enchilada" comes from the Spanish enchilar, meaning "to season with chili." In Mexico, it often also metaphorically means: "oh, that's spicy!" It was originally a simple everyday dish, known by the Nahuatl name (Aztec, formerly also Mexican) Chillapitzalli – which means something like "Spicy Flute." You probably know this: the best dishes have the best stories.

Over time, enchiladas have evolved and now include countless fillings and hot sauces that reflect the culinary diversity of Mexico. In some regions, enchiladas are eaten for breakfast, elsewhere they are the main course par excellence.

The Most Popular Varieties

The difference between the varieties often lies in the color – and, of course, the character – of the sauce. Here’s an overview:

• Enchiladas Rojas: With red chili sauce, filled with shredded chicken or beef. A true classic. Pikantista!
• Enchiladas Verdes: Filled with chicken, beef, or cheese, smothered in a green sauce made from tomatillos and green chilies.
• Enchiladas Suizas: With chicken or cheese, plus a creamy white sauce made from sour cream and green chilies.
• Enchiladas de Mole: With chicken or beef and a rich, chocolate-based mole sauce – complex, deep, unforgettable.
• Enchiladas de Camarones: Filled with shrimp, served with spicy tomato sauce.

Tatemar – The Secret to Deep Flavors

Another important point you should know: "Tatemar". This is a traditional Mexican cooking technique where food – mostly vegetables – is deliberately charred on the outside. This might sound wild at first, but it gives the sauce a deeper, slightly smoky note that you simply can't replicate. Trust the Tatemar – the sauce won't taste burnt, I promise.

If you can't get all the dried chilies listed in the recipe: no drama. Just use hot sauces as a substitute – that way, it's also much easier to control how spicy it gets.

Ingredients (for 15 Enchiladas, 3–4 people)

For the Enchiladas – The Base

You can combine this base with various sauces and discover it anew every time:

• 700 g meat (chicken or beef) or meat substitute – for Enchiladas Rojas and Verdes. For Enchiladas Mole exclusively chicken (or meat substitute). For Enchiladas Suizas: half a cup of Parmesan cheese (without meat) and 300 g Gouda (or a mixture).
• 15 corn tortillas – corn, not wheat!
• Sunflower oil
• Feta cheese
• Fresh cilantro (if you like it)
• Avocado (optional)

For the Sauce

• Red Sauce (Enchiladas Rojas): 2 dried ancho chilies, 8 guajillo chilies, 3 pasilla chilies – or a smoky hot sauce as a substitute
• Green Sauce (Enchiladas Verdes): 2 cups tomatillo (green Mexican tomatoes) and chilies – either 2 green serrano chilies or a jalapeño hot sauce
• Mole Sauce: For Mole Enchiladas, see the full Mole recipe
• 2 tomatoes
• 1 onion
• 3 cloves of garlic
• 3 bay leaves
• 1 tsp oregano
• 1 tsp dried epazote (optional)
• Sunflower oil or lard
• Salt
• Black pepper
• White vinegar
• Sugar

Instructions

Step 1 – Prepare chilies and vegetables

Remove stems and seeds from dried chilies. Cut chilies into pieces, onion and tomatoes into quarters, peel garlic. If you don't want to use dried chilies, just have your hot sauce ready.

Step 2 – Roast chilies

Heat oil in a pot and fry the chilies until they start to smell fragrant and their color intensifies. Remove them and place them on absorbent paper to drain excess oil.

Step 3 – Tatemar: Char tomatoes and onion

Roast tomatoes and onion vigorously until they are lightly charred in places – that's the Tatemar. Don't be afraid!

Step 4 – Cook meat

Return the chilies to the pot (or a small amount of your hot sauce), add the meat (chicken, beef, or meat substitute), garlic, bay leaves, oregano, epazote (optional), and salt. Cover everything with water and bring to a boil. Simmer for 12–20 minutes until the meat is cooked through.

Step 5 – Shred meat

Remove the meat and let it cool slightly. Shred it into small pieces with two forks – this "pulled" result is the classic enchilada filling.

Step 6 – Blend sauce

Blend the liquid with the chilies, tomatoes, onion, and garlic into a smooth sauce. Season with salt, pepper, a splash of vinegar, and a little sugar.

Step 7 – Fry tortillas

Heat a little oil in a pan and quickly dip each corn tortilla in – just a few seconds per side. This makes them pliable and gives them flavor. Place them on absorbent paper.

Step 8 – Fill and roll

Fill each tortilla with the shredded meat (or cheese), roll them tightly, and place them side-by-side in a baking dish.

Step 9 – Smother with sauce and bake

Generously pour the sauce over the enchiladas. Sprinkle feta cheese over them and bake everything at 180 °C for about 15 minutes in the oven.

Step 10 – Garnish and serve

Garnish with fresh cilantro and avocado as desired. Serve immediately – hot, steaming, spicy.

Tips for Perfect Enchiladas

After years with projects like Pika Pika and Chili Mafia, as well as shops like chili-saucen.com and chili-plants.com, we've learned a lot – and we're happy to share it:

• Always fry tortillas briefly – never use them raw. They will tear when rolling otherwise.
• Taste the sauce before pouring it over – it should be strongly seasoned, as the meat and tortillas absorb a lot of flavor.
• Don't overfill – a firm roll holds better than an overstuffed, torn tortilla.
• Don't skimp on cheese – feta or Gouda on top, and into the oven.
• Leftovers? Even better the next day, once the sauce has deeply soaked in.

FAQ – Frequently Asked Questions about Enchiladas

What is the difference between enchiladas and burritos?

Enchiladas are covered with sauce and baked in the oven – burritos are not. Enchiladas use smaller corn tortillas, burritos use larger wheat tortillas. Enchiladas are a baked dish, burritos are a convenient street food.

Can I prepare vegetarian enchiladas?

Absolutely. Replace the meat with black beans, kidney beans, mushrooms, or a mixture of cheese and vegetables. The sauce remains the same – the taste remains great.

Which hot sauce goes best with enchiladas?

Smoky chipotle sauces are excellent for red enchiladas. For green enchiladas, jalapeño or serrano-based hot sauces work well. Feel free to experiment – Mexican cuisine thrives on variety.

Can I prepare enchiladas in advance and bake them later?

Yes. You can store the filled and sauce-covered enchiladas in the refrigerator for up to 24 hours. Simply bring them to room temperature before baking and heat them in the oven as usual.

Why do I need to fry the tortillas?

Briefly frying the tortillas makes them flexible and prevents them from tearing when rolling. It also intensifies the corn flavor and gives the enchiladas their characteristic texture. Without this step, they will become soggy.

---