Enchiladas Series Ep. 1 “Enchiladas Huastecas”

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nowayjosecuisine596.788 hours ago3 min read

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Welcome to my new series, Enchiladas, where I explore all the delicious regional ways to make one of Mexico’s most iconic dishes. In this episode, I’m bringing you Enchiladas Huastecas — corn tortillas dipped in a smoky jalapeño-tomato salsa, folded with crumbled queso fresco, and served with thinly sliced beef. Simple, rustic, and full of flavor — this is the Huasteca region on a plate, my way.

Ingredients

🌶️ Salsa:
🍅 3 ripe tomatoes
🌶️ 2 jalapeños
🧄 2 garlic cloves
🧅 1/4 small white onion (thinly sliced)
🫒 1 tbsp oil
💧 1-2 cups water
🧂 Salt to taste

🌽 Homemade Corn Tortillas:
🌽 1 cup masa harina
💧 1 cup water (adjust as needed)

🧀 To Assemble:
🎋 Crumbled queso fresco
🥩 Thinly sliced beef steaks or meat of choice

Instructions

1- Prepare the Salsa:

Grill the tomatoes, jalapeños, and garlic on a griddle until they are charred on all sides.
Place the charred ingredients in a pot with a lid to steam and soften for about 5–10 minutes.
In a molcajete or mortar and pestle, mash the garlic first. Then add the jalapeños (with stems removed), and finally mash in the tomatoes, ensuring to mix well.

2- Cook the Salsa:

Heat the oil in a pan over medium heat. Sauté the thinly sliced onion until it becomes translucent.
Add the mashed salsa mixture and the water. Use the water to rinse out the molcajete to capture all the flavor.
Season with salt, stir thoroughly, and allow the salsa to simmer covered for 5 minutes.

3- Make the Corn Tortillas:

In a bowl, mix masa harina with water until it forms a dough that is smooth, soft, and slightly sticky.
Divide the dough into golf-ball-sized balls.
Use a tortilla press to flatten the dough balls between plastic sheets, pressing twice for even thickness.
Cook them on a hot griddle for about 2 minutes per side. Flip once more to let them puff slightly.
Keep warm and covered until you're ready to assemble.

4- Assemble the Enchiladas:

Dip each tortilla into the warm salsa until it is fully covered.
Place the soaked tortilla on a plate and fill with crumbled queso fresco, folding it in half.
Serve the enchiladas with thin beef steaks or your preferred choice of meat on the side.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories per Serving: Approximately 350
Proteins: 18g
Fats: 20g
Carbohydrates: 30g
Equipment: Griddle, pot with lid, molcajete or mortar and pestle, pan, tortilla press