PATI'S MEXICAN TABLE

August 26, 2012 10:00 PM
Enchiladas in Red Tomato Sauce
POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: enchiladas , EP201 , food , Jinich , Mexican , Pati , Patricia , tomato
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ENCHILADAS IN RED TOMATO SAUCE
Enchiladas en Salsa Roja

INGREDIENTS
For the sauce:
1 pound
ripe tomatoes
1 garlic clove, skin on
1 1/4"-thick slice white onion (about 1 ounce)
1 jalapeño or serrano chile, or to taste
3/4 teaspoon kosher or sea salt, or to taste
For the enchiladas:
Oil for frying the tortillas, optional
12 corn tortillas
1/2 cup Mexican cream
1/2 cup queso fresco or cotija, crumbled
1/3 cup white onion,chopped
Ripe avocado, halved, scooped and sliced

TO PREPARE
Place the tomatoes, garlic, onions, and chile on a medium baking dish, roasting pan or ovenproof skillet. Place them under a hot broiler and char the ingredients for about 9 to 10 minutes, turning them halfway through as the pieces brown thoroughly. The tomatoes' skin should be charred, wrinkled, and the juices begin to run. The chile and onions should be softened and nicely charred; the papery husk of the garlic should be burned and the clove softened inside.

Remove the skin from the garlic clove and discard. Place the garlic in the blender along with the tomatoes, onion, and chile (start with half chile first, adding the other half or more if you feel you want more heat later), and the salt. Purée until smooth, set aside.

In a large sauté pan, over medium heat, add enough oil to reach 1/2-inch deep; let it heat for about 3 minutes. Gently glide each tortilla through the oil, one by one, for about 15 seconds on each side, so that they soften and become resilient. You should be able to fold them without breaking them. Transfer the tortillas to a paper towel-covered plate. Alternately, you can lightly toast them on an already hot comal or skillet set over medium heat, for about 20 seconds per side.

Glide the tortillas through the salsa. Fold and then cover, generously, with more of the red sauce. Sprinkle with the crumbled cheese, the cream, and the chopped onion.

Comments

This looks great, and I have lots of tomatoes and peppers in my garden I can use. Do these enchiladas not have a filling? Do they not need to be baked? Thanks for clarifying!

nancy | September 8, 2012 6:35 PM

Going to make this for lunch today with an al pastor filling.

Albert | September 10, 2012 2:20 PM

I also want to know if these enchiladas have a filling and do they get baked? What temp for how long?
Thanks Alex

Alex | November 3, 2012 6:49 PM

I watched this episode again last night and Pati said that the enchiladas could have a filling added and, as I recall, she mentioned "shredded chicken" or "even potatoes".

She didn't bake them, as the sauce was already baked and the tortillas were heated as well (either by frying or by heating on a comal.)

ann p. | December 27, 2012 3:59 PM

Thank you, Ann!! Yes, these enchiladas can be filled with a variety of things...

Pati Jinich replied to comment from ann p. | January 2, 2013 5:58 PM

Hi Pati, in the episode Classic Mexican Food Battle aired in my area on 1-5-13, you mentioned that Mexicans refer to the Roma tomato as '?'. What was that word? I thought I heard something like 'juate' but I know I am way off. Thanks in advance for your help.

Michelle | January 5, 2013 1:54 PM