Ingredients with Measurements:
- 1 can of cuitlacoche (7.5 oz)
- 1 cup of shredded cheese (cheddar or Mexican blend)
- 12 corn tortillas
- 1/4 cup of vegetable oil
- 1/4 cup of all-purpose flour
- 2 cups of chicken or vegetable broth
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Special equipment needed:
- Large skillet
- Whisk
- Baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat the cuitlacoche over medium heat until heated through.
3. Add 1/2 cup of shredded cheese to the skillet and stir until melted and combined with the cuitlacoche.
4. Warm the tortillas in the microwave or on a griddle until they are pliable.
5. Spoon about 2 tablespoons of the cuitlacoche and cheese mixture onto each tortilla and roll up tightly. Place the enchiladas seam-side down in a baking dish.
6. In a separate skillet, heat the vegetable oil over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
7. Gradually whisk in the chicken or vegetable broth, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.
8. Pour the sauce over the enchiladas, making sure they are all covered.
9. Sprinkle the remaining shredded cheese over the top of the enchiladas.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe makes 12 enchiladas and serves 4-6 people.
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 6g
Cholesterol: 25mg
Sodium: 650mg
Total carbohydrates: 35g
Dietary fiber: 4g
Sugar: 2g
Protein: 12g
Substitutions for ingredients:
- Cuitlacoche can be substituted with mushrooms or spinach.
- Vegetable oil can be substituted with olive oil or canola oil.
- Chicken or vegetable broth can be substituted with water or stock.
- Cheddar or Mexican blend cheese can be substituted with any type of cheese.
Variations:
- Add cooked chicken or ground beef to the filling for a meatier version.
- Top with sliced avocado or fresh salsa for a lighter, fresher taste.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Add diced onions and bell peppers to the filling for extra flavor.
Tips and tricks:
- Warm the tortillas before filling them to make them more pliable and easier to roll.
- Use a toothpick to hold the enchiladas together while baking.
- Make the sauce ahead of time and store it in the refrigerator until ready to use.
- Use leftover sauce as a dip for tortilla chips or as a topping for tacos.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas in a baking dish and cover with foil. Bake in a preheated 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 with chopped cilantro and a dollop of sour cream.
Garnishes:
Chopped fresh cilantro, sliced avocado, diced tomatoes, and sour cream.
Pairings:
Serve with rice and beans, a side salad, or roasted vegetables.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
- Corn on the cob
- Black bean salad
Troubleshooting advice:
- If the tortillas are cracking when rolled, they may be too cold. Warm them up in the microwave or on a griddle before filling them.
- If the sauce is too thick, add more broth or water to thin it out.
- If the cheese is not melting, try shredding it finer or using a different type of cheese.
Food safety advice:
Make sure to cook the enchiladas to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Cuitlacoche, also known as corn smut or huitlacoche, is a fungus that grows on corn. It is considered a delicacy in Mexican cuisine and has a rich, earthy flavor.
Flavor profiles:
The cuitlacoche and cheese enchiladas have a savory, cheesy flavor with a hint of earthiness from the cuitlacoche. The sauce is slightly spicy and adds a tangy, savory flavor to the dish.
Serving suggestions:
Serve the enchiladas with a side of rice and beans, or with a side salad for a lighter meal.
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Region: Mexican