Travel the World on a Plate: A Flavorful Fiesta in Mexico

Hola from sunny Mexico! This week, on our “Travel the World on a Plate” adventure, we’re venturing south of the border to explore the vibrant and diverse cuisine of this incredible country.

A Land Steeped in History and Flavor

Mexico boasts a rich tapestry of cultures and traditions, with its cuisine reflecting its fascinating history. Indigenous ingredients like corn, beans, chilies, and avocados blend seamlessly with European influences from Spain, creating a unique and flavorful culinary landscape.

A Celebration of Freshness and Spice

Mexican food is known for its bold flavors, achieved through a masterful use of fresh herbs and spices. Chilies like jalapeños, serranos, and habaneros add a kick, while fragrant cilantro, fresh onions, and zesty citrus fruits lend a refreshing balance. Traditional cooking methods like grilling, braising, and stone-grinding corn masa for tortillas form the foundation of many iconic dishes.

Our Culinary Stop: Enchiladas Verdes with Salsa Verde

This week, we’ll be making Enchiladas Verdes, a dish that perfectly embodies the spirit of Mexican cuisine. These savory rolled tortillas bathed in a vibrant green tomatillo salsa are a crowd-pleaser, perfect for a festive gathering or a satisfying weeknight meal.

What are Enchiladas Verdes?

Enchiladas Verdes translate to “green enchiladas.” They feature corn tortillas filled with savory shredded chicken or cheese, then smothered in a rich salsa verde, a bright green sauce made with tomatillos, chilies, and fresh herbs. The enchiladas are then baked until bubbly and golden brown, often topped with additional cheese, sour cream, and chopped onions for a delightful textural and flavor contrast.

Ingredients:

• For the Enchiladas:
  • 12 corn tortillas
  • 1 lb (450g) boneless, skinless chicken breasts, cooked and shredded
  • 1 cup shredded Monterey Jack cheese (or queso fresco)
  • 1/4 cup vegetable oil
• For the Salsa Verde:
  • 1 lb (450g) tomatillos, husked and rinsed
  • 4 jalapeño peppers, seeded and roughly chopped (adjust for desired spice level)
  • 1/2 white onion, chopped
  • 4 cloves garlic
  • 1/4 cup chopped fresh cilantro
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 cup chicken broth (optional, for a thinner salsa)
• For Toppings (Optional):
  • Sour cream
  • Chopped red onion
  • Chopped fresh cilantro
  • Queso fresco

Instructions:

1. Make the Salsa Verde: Roast the tomatillos, jalapeños, and onion on a baking sheet under a broiler until softened and slightly charred. Let cool slightly.
2. In a blender, combine the roasted vegetables, garlic, cilantro, cumin, and salt. Blend until smooth, adding chicken broth if desired for a thinner salsa. Set aside.
3. Assemble the Enchiladas: Heat oil in a large skillet over medium heat. Dip each corn tortilla into the salsa verde, coating both sides. Fill each tortilla with shredded chicken and a sprinkle of cheese. Roll up tightly.
4. Arrange the filled enchiladas seam-side down in a shallow baking dish. Pour the remaining salsa verde over the enchiladas. Top with remaining cheese.
5. Bake at 375°F (190°C) for 15-20 minutes, until bubbly and golden brown.
6. Serve hot, garnished with sour cream, chopped red onion, cilantro, and queso fresco (optional).

Tips:

• For a vegetarian option, substitute cooked black beans or crumbled tofu for the chicken.
• If you don’t have tomatillos, you can substitute with green tomatoes. However, the flavor profile will be slightly different.
• Adjust the amount of jalapeños in the salsa verde to your desired spice level.
• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion

This week’s culinary exploration of Mexico has just begun! As you savor the Enchiladas Verdes, imagine yourself strolling through a bustling Mexican market, surrounded by vibrant colors, the aroma of fresh spices, and the infectious rhythm of mariachi music.

Join us next week for another delicious adventure on our “Travel the World on a Plate” journey!