Enchiladas, a unique flavour and a very long history

Enchiladas have a unique flavour and a very long history.

Their delicious taste has made them a popular menu item at many Mexican restaurants. With the perfect combination of tortilla, meat, cheese, and sauce, enchiladas have become a symbol of a traditional Mexican meal.

The first reference and recipe to the modern enchilada are dated back to 1885 but it is said that the Aztecs were the first to develop the first ‘true’ enchilada.

As its Nahuatl name, chīllapīzzali -literally ‘chilli-flute’-, suggests, its most distinctive ingredient was the chilli pepper. This was ground up to produce a spicy paste, into which tortillas were dipped, then filled with beans, squash, fish, game, or eggs.  

These early enchiladas – like tamales – were highly prized by the Aztec nobility. But they were also enjoyed by the common people and could be bought in markets throughout the Empire.

While some would prefer to have enchiladas as starters, others would love to have them as a whole meal.

The perfect enchilada includes a hearty filling, a soft and chewy corn tortilla, and a heavenly sauce.

Fillings are usually a combination of rice, beans, meat, veggies, and lots of salsa. Enchiladas will be wrapped up, and then they will be covered in extra salsa and cheese before being served on a plate.

Enchilada is baked with the tortilla and ingredients.

The Aztecs used two methods for making enchiladas.  However, enchiladas made in both methods are tasty and would make an awesome brunch.

In the first method, the tortilla is dipped in a pre-cooked chilli sauce. Then it is filled with a stuffing of one’s choice and rolled.

In the second method, the tortilla is first dipped in an uncooked sauce, then it is fried before filling and rolling.

The spicy tradition of the current Mexican enchilada is related to the fact that the meaning of the word enchilada in Spanish is literally “to have seasoned with chilli.”

You can visit us and try our delicious Enchiladas verdes with green tomatillo sauce, sour cream, feta & coriander, rice & black beans, filled with chicken tinga or sautéed vegetables or just follow this simple steps from The Masala Coder récipe to spice up next weekend:

 

Viva Mexico, chingones!

MB for FatFeedsUKDisclosures

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