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enchiladas

Enchiladas Rojas (Red Enchiladas)

Enchiladas Rojas- Chicano Eats

I’ve been sitting on this post for three months now. I tested the enchilada sauce back in August, and it just seems like I kept forgetting that I had this recipe in the queue, so yesterday when I was creating a new tab on the website and saw the pictures, I told myself I’d finally post it today!

One of the questions I get asked a lot is, can I have this picture as a wallpaper for my phone? So I created a wallpaper tab so you can grab images optimized for your phone. I’ll be adding them here.

Today we’re making enchiladas. I like to grab a rotisserie chicken when I’m making these because it cuts down on the prep time, and I typically like to make the sauce way ahead of time because the longer you let it sit, the more the flavor develops. If you have the time, make a double batch and freeze half of it, so you always have some in your pantry.

I love enchiladas because the sauce has so many faces! There are so many versions out there, and I personally feel like that is what makes food exciting. Everyone gets to adapt recipes and make them their own with whatever they have available to them!

My version of the enchilada roja sauce is sweet with notes of cinnamon and brown sugar, and smoky, from the ancho chiles and the chipotle. I like to make enchiladas the way my mom made them for me growing up, dipping the tortilla in the sauce and then frying it. If you’d like to bake them, simply pop the tortillas in the microwave for a few seconds, add some shredded chicken, roll them up then place them in a baking dish, top them with the enchilada sauce and shredded cheese then bake at 350 till the cheese is nice and bubbly.

I have a few Instagram giveaways coming up in the next two weeks (like a Lagostina stainless steel dutch oven, a Krups air fryer, aaaaand a Philips Pasta maker) so if you don’t follow me on Instagram already, you can follow me here.

Stay warm y nos vemos pronto!

Enchiladas Rojas- Chicano Eats

How To Make Charred & Spicy Entomatadas

Charred & Spicy Entomatadas- Chicano Eats

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Hola Hola Hola! Today we’re finally making charred and spicy entomatadas.

I cannot believe it’s taken me five months to share this recipe with you. I started testing this recipe back in December, and was going to post it in January… and then life happened!

Have you had entomatadas before? If you’re not familiar, think of them as being similar to enchiladas, and being related to enfrijoladas, and enmoladas. Entomatadas are essentially tortillas that are lightly fried, dipped in a tomato sauce then stuffed with things like chicken, or shredded cheese and rolled, then topped with fresh lettuce and all sorts of toppings.

Flan de Limón (Key Lime Flan)

Lately, I had been having trouble trying to stay afloat. I had so many projects land on my lap that I had to take a quick (baby) mental break because I was starting to feel overworked, drained and really uninspired. I’m not the type of person who does their “best work” under pressure, I like to take my time and do things at my own pace. I’m a perfectionist, which can be extra crippling at times especially when my OCD compulsions decide say “¡Hola!”. So I turned to retail therapy to help alleviate my stress, and to find some inspiration.

Flan de Limón (Key Lime Flan)

I didn’t own any Mexican cookbooks, so I bought a few of the ones a few friends recommended. One of the books I got was “Claudia’s Cocina, A Taste of Mexico” authored by Claudia Sandoval, winner of Master Chef Season 6! I was really excited to get my hands on this book because she takes great pride in her Mexican heritage and I was instantly sucked in when I read her introduction.

She says,

“I hope this book does a couple of things. I hope it reminds you that you should never be ashamed of where you come from, but rather celebrate every bit of who you are. I hope it encourages you to stop making excuses and push the boundaries of your fears and day-to-day life. And I hope that it inspires you to cook food that doesn’t always look pretty but that warms your soul.”

And I couldn’t stop relating to it.

Flan de Limón (Key Lime Flan)

For much of my childhood, I was made to feel ashamed of who I was and where I came from. For wearing the huaraches on my feet, for speaking a foreign language, and for being a little darker than everyone else. Now, I’m taking my culture back, and I’m owning it. I’m wearing my huaraches proudly, and I’m embracing mi piel de color cajeta–without making any apologies for it.

One of the first recipes I landed on when I first opened the book was a recipe that Claudia has for a Key Lime Flan and I don’t know that I could have landed on a better recipe because it is exactly what my soul needed! The flan itself is easy to make, and it was one of the dishes she made for her finale dinner. It’s sweet, a little tart from the key limes, and we’re topping it off with a tequila/triple sec whipped topping. I truly enjoyed reading the bits and pieces Claudia shared about her life and how she’s been able to connect with her culture through food. She’s the true definition of a Chingona, a total badass.

In the book she includes recipes for Mariscos estilo Mazatlán, basics like tortillas and frijoles de la olla, and staples like enchiladas, chile verde pork and huevos divorciados. If you’re interested in learning a little more about her, you can find her cookbook here.

Don’t forget to take a minute to treat yourself. Make some flan, and unwind away!

Flan de Limón (Key Lime Flan)

Flautas with Mole Aioli

This post is in partnership with La Guelaguetza. All opinions are my own.

To this day, the origin of Mole (which comes from the Náhuatl word “Molli” or sauce) is still disputed!

Did it originate in Puebla? Or in Oaxaca? and was it discovered by accident? ¡Quien sabe! I wasn’t able to pin-point the exact location and story so we’ll have to keep doing some more research.

Buzzfeed has it out for mole though, and its probably because they’ve never had the wings I made last week, or because they just haven’t had it prepared properly.

En mi rancho, we’re accustomed to enchiladas dulces, asi que mole is 100% a-ok with me.

If you’re on the fence about it, go make those wings! They’ll definitely change your mind about mole.

Today we’re making a mole aioli that we’re going to be drizzling over these crispy af flautas because it’s #TacoTuesday and my body is craving tacos.

Whenever we’re feeling a little sassy and are in need of a drink, Billy and I like to go out to Chevy’s where we routinely get their appetizer platter that comes with flautas and a chipotle aioli (Mediterranean garlicky mayo).

Their aioli is a little more mayo than chipotle so it lacks the bold smokey punch that comes with chipotles, so we’ll be using mole rojo to make sure the smokiness and sweetness comes through in our take.

This spread is perfect for burgers, as a dipping sauce for steak fries and anywhere else where you might want to upgrade your mayo game.

Happy Taco Tuesday!