Passport & Plate -
Mexico | Friday, March 14, 2014 | 5 photos
Ingredients
Enchiladas a La Juanchorrey are not from my favorite mexican restaurant in an ethnic neighborhood. They are not made with flour tortillas or stuffed with grated beef. Nope. They are a family recipe. Enchiladas to me are about my dad making them when he wants a taste of home. It is about waiting for the comal, a flat round cast iron pan, to warm up to heat the tortillas. The tortillerias, tortilla shops, use nixtamal, corn soaked in lime and water then mashed into masa, corn dough. Tortilla chains most commonly use corn flour mix. Eating tortillas made from corn flour is like eating canned turkey for thanksgiving dinner, you just dont do it. As Traci Des Jardins said, when she came to Wellesley, “Mexican food is all about the tortilla”.Tortillas from Enchiladas a La Juanchorrey, are simple delicious and filled with love, but actually they are filled with cheese and onions. While I first learned about the history of enchiladas during winter break of my sophomore year, my dad shared that the tortillaria originated in his home town, Juanchorey Zacatecas. That the specific cheese we use for enchiladas was cultivated and crafted by the mennonites. And the thought of putting anything except cheese and onions was an Americanized version of Mexican food. The recipe for Enchiladas a La Juanchorrey has never been written down. It is a recipe that has passed from generation to generation by a curious family member. Myself included. My Mexican food is simple. Enchiladas are simple. They are peasant food, food that sustained the poor. Yes, they taste amazing but they have been sustenance for my family for generations. I am here because of enchiladas. I am here because of the corn, chile, and cheese. Today I received a care package. When I spoke with my mom last week she asked what I wanted her to send. I told her “I want stuff for enchiladas” her reply, “yes we know that, is there anything else?”.
How to prepare this recipeIn a large bowl grate the cheese and half the onion. To make sure it is really incorporated into the cheese grate the onion like cheese. Once down set aside.
Open the mild and hot cans and pour in a large sauce pan and place on simmer. It is important that they are mild and hot, it makes them taste great.
On another burner place the comal on high heat and wait until it gets searing hot. Once hot place tortillas two at a time, or one if you are just starting, and wait until they slightly darken. You do not want the tortillas to burn. Once the comal is really hot you can turn it down to medium high heat. Continue browning the tortillas until they are all done. If you do not have a comal a flat pan could work or even the oven.
Once you have a nice and toasted tortilla is is time to fry. Carefully place the tortilla in the pan of hot oil. let is crisp up for about 20 seconds and switch to the pan of sauce. Here is where I find to tongs to be very helpful so one tong does not get sauce on it and begin to pop all over the place when you put it in the oil. Let the tortilla lounge in the sauce for roughly 30 seconds, you want to push it into the sauce and allow it to be soaked all over. Once it is done place on a big plate.
You will do this until they are all done. It is important to place each tortilla right on top of one another. So when you are done it looks like giant pack of pancakes.
Once you have cooked, fried and sauced all the tortillas take the other plate and flip the stack over. This way you are filling the most moist tortillas. Grab the tortillas one by one and put the cheese filling in the middle. Roll up the tortilla and place in a pan. Repeat until finished.
For best results heat the finished product in the oven or microwave to melt the cheese.
The story behind this recipeEnchiladas a La Juanchorrey are not from my favorite mexican restaurant in an ethnic neighborhood. They are not made with flour tortillas or stuffed with grated beef. Nope. They are a family recipe. Enchiladas to me are about my dad making them when he wants a taste of home. It is about waiting for the comal, a flat round cast iron pan, to warm up to heat the tortillas. The tortillerias, tortilla shops, use nixtamal, corn soaked in lime and water then mashed into masa, corn dough. Tortilla chains most commonly use corn flour mix. Eating tortillas made from corn flour is like eating canned turkey for thanksgiving dinner, you just dont do it. As Traci Des Jardins said, when she came to Wellesley, “Mexican food is all about the tortilla”.Tortillas from Enchiladas a La Juanchorrey, are simple delicious and filled with love, but actually they are filled with cheese and onions. While I first learned about the history of enchiladas during winter break of my sophomore year, my dad shared that the tortillaria originated in his home town, Juanchorey Zacatecas. That the specific cheese we use for enchiladas was cultivated and crafted by the mennonites. And the thought of putting anything except cheese and onions was an Americanized version of Mexican food. The recipe for Enchiladas a La Juanchorrey has never been written down. It is a recipe that has passed from generation to generation by a curious family member. Myself included. My Mexican food is simple. Enchiladas are simple. They are peasant food, food that sustained the poor. Yes, they taste amazing but they have been sustenance for my family for generations. I am here because of enchiladas. I am here because of the corn, chile, and cheese. Today I received a care package. When I spoke with my mom last week she asked what I wanted her to send. I told her “I want stuff for enchiladas” her reply, “yes we know that, is there anything else?”.
