enchiladas

Mely Martínez introduces her enchiladas rojas as a version of her mother’s family recipe. She describes enchiladas for breakfast or brunch in her hometown of Tampico, while noting different chilli choices in Zacatecas, Morelia and the Huasteca region.

Her recipe combines seeded guajillo and ancho peppers. They are lightly roasted, simmered until soft and allowed to rest before draining. Garlic and clean water are blended with them for a smooth sauce seasoned with Mexican oregano, salt and pepper.

Each corn tortilla is dipped into the sauce to coat both sides, then briefly fried in vegetable oil. Finished tortillas are held warm while the remaining pieces are prepared, following the order Martínez attributes to her mother.

An optional filling uses shredded beef, pork or chicken. The tortillas are folded, or rolled around the filling, then sprinkled with crumbled fresh cheese and finely chopped white onion.

Optional potatoes and carrots are boiled until still firm and drained. The potatoes are lightly fried in the same pan, and the recipe describes both vegetables picking up residual sauce. Shredded lettuce or cabbage with radishes offers another garnish; Martínez separately suggests red rice, charro beans and pickled red onions alongside.