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Divorced Enchiladas

Margarita Carrillo Arronte is a global ambassador for Mexican cuisine and has been teaching, studying and cooking Mexican food for over 30 years. These recipes are taken from her new book 'Mexico the Cookbook’ a bible of authentic Mexican home cooking. They are called 'divorced' enchiladas because one is covered in green salsa and the other in red salsa!

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Divorced Enchiladas

INGREDIENTS:

  • 1 tablespoon lard or corn oil
  • 18 corn tortillas
  • 1 (2¼-lb/1-kg) chicken, poached and shredded
  • 1 quantity stewed tomatillo salsa
  • 1 quantity roast tomatillo Salsa
  • sour cream, grated feta cheese, and cooked beans, to serve

METHOD:

  • Preheat the oven to 225°F (110°C/Gas Mark ¼).
  • Heat the oil in a small frying pan. Add the tortillas, one at a time, and cook briefly on each side until golden. This stops them going soggy.
  • Transfer to kitchen towels to dry off excess oil and fill them with cooked shredded chicken.
  • Fold in half, put them in a large serving dish, and put in the oven to keep warm.
  • Make all the enchiladas in the same way, then spoon the green and red salsa over them, in two stripes. ( see below)
  • Serve immediately with sour cream, grated feta cheese, and a side of refried beans.

Cooked Tomato Salsa:

Preparation time: 10 minutes

Cooking Time: 15 minutes

Serves: 4

INGREDIENTS:

  • 3 tomatoes
  • 2 tablespoons coarsely chopped onion
  • 3 green chiles, seeded
  • 6 tablespoons finely chopped coriander
  • Sea salt

METHOD:

Pour ½ cup water into a saucepan.

Add the tomatoes, onion and chiles and simmer for about 1 minutes. Remove from the heat.

Put the mixture and half the coriander into a blender and process until thoroughly combined.

Transfer to a bowl, season to taste with salt and sprinkle with the remaining coriander.

Stewed tomatillo salsa:

  • Put the tomatoes in a small saucepan, pour in water just to cover.
  • Add the onion, garlic and chiles and bring to a boil.
  • Reduce the heat and simmer for 15 minutes then remove the pan from the heat.
  • Put tomatoes, half the coriander and sugar into a blender and process until thoroughly combined.
  • Season to taste with salt and sprinkle with the remaining coriander.

TIPS:

You can use shop bought corn tortillas.

Use slices of avocado to garnish the enchiladas

You can use beef, lamb, or shrimp instead of the shredded chicken

Meat dishes