Ingredients with Measurements:
- 1 lb. of cahuamanta (dried manta ray meat)
- 12 corn tortillas
- 2 cups of red enchilada sauce
- 1 cup of shredded Monterey Jack cheese
- 1/2 cup of chopped onion
- 1/4 cup of chopped cilantro
- 1/4 cup of sour cream
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Baking dish
- Skillet
Step-by-step instructions:
1. Rinse the cahuamanta under cold water and place it in a large pot with enough water to cover it. Add salt and pepper to taste.
2. Bring the water to a boil and then reduce the heat to low. Simmer the cahuamanta for 2-3 hours or until it is tender.
3. Remove the cahuamanta from the pot and shred it into small pieces.
4. Preheat the oven to 350°F.
5. Heat the tortillas in a skillet until they are warm and pliable.
6. Dip each tortilla in the enchilada sauce and then fill it with some of the shredded cahuamanta. Roll the tortilla and place it seam-side down in a baking dish.
7. Repeat with the remaining tortillas and cahuamanta.
8. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the shredded cheese.
9. Bake the enchiladas for 20-25 minutes or until the cheese is melted and bubbly.
10. Remove the enchiladas from the oven and sprinkle with chopped onion and cilantro.
11. Serve the enchiladas with a dollop of sour cream on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours for cahuamanta, 20-25 minutes for enchiladas
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 35g
- Protein: 20g
Substitutions for ingredients:
- Cahuamanta can be substituted with shredded chicken or beef.
- Monterey Jack cheese can be substituted with cheddar cheese or queso fresco.
- Red enchilada sauce can be substituted with green enchilada sauce or homemade enchilada sauce.
Variations:
- Add sliced jalapeños or diced tomatoes to the enchiladas for extra flavor.
- Top the enchiladas with sliced avocado or guacamole for a creamy texture.
- Use flour tortillas instead of corn tortillas for a softer texture.
Tips and tricks:
- Make sure to rinse the cahuamanta thoroughly before cooking to remove any excess salt.
- Use a large pot to cook the cahuamanta to ensure it is fully submerged in water.
- Heat the tortillas in a skillet before filling them to prevent them from cracking.
Storage instructions:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the enchiladas in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the enchiladas on a colorful plate with a side of rice and beans.
- Garnish the enchiladas with a sprig of cilantro or a slice of lime.
Pairings:
- Serve the enchiladas with a cold beer or a margarita for a refreshing drink.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the enchiladas are dry, add more enchilada sauce before baking.
- If the enchiladas are too spicy, reduce the amount of chili powder in the enchilada sauce.
Food safety advice:
- Make sure to cook the cahuamanta thoroughly to prevent any foodborne illnesses.
Food history:
- Cahuamanta is a traditional Mexican dish that originated in the state of Nayarit. It is made from dried manta ray meat and is typically served in a spicy broth.
Flavor profiles:
- The cahuamanta has a salty and slightly fishy flavor that pairs well with the spicy enchilada sauce and melted cheese.
Serving suggestions:
- Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican