Pan-fried Enchiladas from Michoacán

Don't use canned enchilada sauce when you can make your own

tl;dr: RSVP to join us this Wednesday, May 26, 2021 at 6 p.m. PDT to cook pan-fried enchiladas from Michoacán. Scroll down to the bottom for the grocery list.

A couple of years ago a friend and mentor of mine hosted ten people at his house for a Mexican food extravaganza. We made chiles rellenos, chicken mole, and enchiladas. The chiles rellenos were delicious but took a large amount of effort and cleanup. The mole could have been good, but I decided to experiment with something I didn’t understand and the result was inedible with bitterness from way too much allspice. The enchiladas, however, were perfect.

It was one of those dishes that fundamentally changed the way I feel about Mexican food. And one of the dishes that got me even more interested in South Mexican cuisine, specifically from Michoacán. To make these enchiladas, you dip a fresh corn tortilla in chile rojo, which is basically dried red chiles rehydrated in water, blended with garlic, onion, oregano, and some cooking liquid. After dipping, the tortilla is shallow fried in some oil, flipped, then stuffed with whatever you like. In the version we’ll be cooking, we’ll stuff it with fresh cheese and onions, but you could put in cheese, chicken, or picadillo. Top it with some shredded iceberg lettuce, fresh crumbled cheese, and some salsa, and you’re golden.

I learned this recipe from De Mi Rancho a Tu Cocina, a YouTube channel that has really inspired me. A skilled woman who lives on a farm in Michoacán shares all of her cooking secrets and favorite recipes with the world, right from her farmhouse kitchen. Besides being charming and a natural on camera, the food she prepares is delicious. Here is a video of her preparing these Michoacán style enchiladas.

RSVP to join us this Wednesday, May 26, 2021 at 6 p.m. PDT to cook pan-fried enchiladas from Michoacán.

Grocery list for two servings (+ leftovers):

• 10 dried chiles guajillos (sub with a mild dried red pepper)

• 2 clove of garlic

• 2 medium white onions

• a pinch of oregano

• 1 package of either queso ranchero or cotija

• 10 corn tortillas

• salt

And if you want to top it with some lettuce and spicy homemade salsa you’ll need:

• iceberg lettuce (optional, for garnish)

• 2 serrano chiles (sub with jalepeño for a bit less spice)

• 4 ripe roma tomatoes

• 2 cloves of garlic

• salt

And you’ll need a blender, molcajete, or food processor. I think these enchiladas will blow your mind. See you there.