Enchilada, what enchilada? The fellow in the photo up there dont look like no enchilada :)In essence this is a tava version of the baked Enchilada.
I always, always make my Enchiladas the other way-Roll em up, top with sauce and plllenty of cheese. Enchiladas meant carb fest: gorge myself on the glorious cheesy goodness. So im glad that this "authentic" Mexican street style Enchilada from Rick Bayless's book Authentic Mexican lets me have my Enchilada and indulge myself with far less guilt( Authentic is as authentic does- Im not sure about authentic, having never been to Mexico but ill take Ricks word for it)
Note the bed of cabbage( at the best of times not my favorite vegetable), the utter and complete lack of cheese ( those two little yellow strings on top dont count) and the mushroom topping(Only two mushrooms for decorum in a photo- You can veg out in the actual plate). More veggies, less cheese- yet complete flavor.
Looks healthy! So when I read the recipe I thought id give it a shot. I used flour tortillas, H. having a complete allergy to corn tortillas.
A. 12 corn tortillas,preferably dry
B. Sauce Recipe
C. Vegetable Stuffing / Topping( Can use any cooked vegetable topping(potato, carrot) of your choice or use any of the recipes in Mexican series #6 to follow)
D. For the condiments:
1/2 small head cabbage
3 tbsp cider vinegar ( can sub with lemon / lime juice)
1/2 tsp salt
2 thin slices onion
1/2 cup crumbled Mexican queso fresco, or other fresh cheese like feta or farmers cheese ( I only had yellow cheddar)
1. The condiments or garnishes: Slice the cabbage very thinly( or get a packet or chopped coleslaw) and place in a bowl. Mix with vinegar, oil and salt,then toss with the cabbage. Set aside, together with the onion rings and crumbled cheese.
2. Frying the enchiladas: About fifteen minutes before serving, divide the cabbage mixture among 4 plates, spreading it into a bed in the center. Heat oil in a wok or large skillet( I used my Nirlep Non stick Tava). When the oil is hot, dip both sides of a tortilla into the sauce, then lay it in the oil. After about 20 seconds, flip the tortillas over, fry for another 20 seconds, fold in half, then in half again lenghtwise. Lift them out draining as much of the oil back into the pan as possible.
3. Finishing the dish.
Lay 3 tortillas per plate on the bed of cabbage, top with vegetables and the cheese and serve.
I actually liked this version better, sort of like a different take on roti sabzi.The cabbage was a revelation, crip and tart - it went perfectly with the enchilada. Note to self: always serve enchiladas(baked or otherwise) in the future with pickled cabbage and onions.
Having a timeline for this dish would be helpful
1. Upto a week Before: Make the sauce
2. Upto four days before: Buy the tortillas
3. Two hours before serving: Make the cabbage base, The sabzi topping.
The baked enchiladas are convenient because they freeze very well, but if you are making lunch for just yourself this is a great way to have a light but flavorful lunch.
If you do try it with corn tortillas, let me know how it goes.