Classic enchilada with meat
Take 300-400 g of beef pulp, fry in vegetable oil until half cooked, lightly cool and cut into small pieces. Fry 1 large finely chopped onion with a pair of cloves of garlic, add a little seeds of zira and coriander, then 2-3 chopped red chili peppers, chopped stems of the average bundle of cilantro and 800 g of chopped tomatoes along with the liquid. Cook on medium heat for 15-20 minutes, then add meat, sauce Tabasco, salt and pepper to taste, cook for 5 minutes, add crushed coriander leaves. 8 tortillas, warm in a dry frying pan, sprinkle a small amount of grated cheddar cheese, lay a couple of spoons of tomato and meat sauce, roll the flat cakes with rolls and put them in a greased form. Pour the remaining sauce, sprinkle with cheese and bake in a preheated oven to 180 ° C until golden brown. Serve with boiled beans, sour cream and cilantro.
Cheese enchilada
Prepare a tomato sauce with chili, adding to it twice as much onion and garlic, as well as sweet red pepper. The quantity of tomatoes can also be increased and cook longer, so that the sauce is more saturated. Warm the cakes and sprinkle each handful of grated cheese (about 30 grams), and this can be any cheese - from hard to mozzarella - and put 2-3 st. l. sauce. Roll, pour sauce, sprinkle with hard grated cheese and bake.
Enchilada with shrimps
Peel 500 g of large shrimps from the shells, remove the dark intestinal vein, cut the shrimps into small pieces. Prepare the sauce for both classic enchilada with meat, separate the amount of sauce that is needed for pouring, and set aside. In the remaining boiling sauce put the prepared shrimp and immediately remove from heat. Shrimp the warmed cakes with or without cheese and pour over the sauce without shrimp. This variant of enchilad is well seasoned with celery seeds or celery salt.
Enchilada suiza (Swiss)
Prepare enchilada according to the classic recipe with any non-fat meat: chicken, turkey or veal. Make a small amount of tomato sauce with meat in the same proportions and fill with this mixture of tortilla. For pouring fry 3 tbsp. l. flour in 4 tbsp. l. butter, pour 2 cups of milk, cook, stirring, until thick. Fill sauce with enchilized forms and sprinkle with grated Swiss cheese. Bake as usual.
Enchilada montage
Prepare enchilada according to the classic recipe, and before serving, fry in the vegetable oil eggs - 1 per serving - and lay the eggs on baked cakes, season Tabasco and sprinkle with cilantro leaves. The word montado in Spanish means "riding". I recommend that you dilute the water in a ratio of two to one - the cakes will get a little softer and when wrapped, they will less fracture. I always cook these pastries only on medium heat and turn every ten seconds until there are small dark tan marks. In this case, pancakes can also not be pressed, since large air bubbles are not formed.
Enchilada with vegetables
Bake in the oven until cooked completely 2 large eggplants and 2 sweet peppers. Remove the eggplant and pepper peel, cut the flesh into small pieces. Prepare a tomato sauce with chili as for enchilada with cheese, put in 20 minutes. after adding tomatoes baked vegetables. Chili peppers in this version can also be baked in the oven.
Enmolada - enchilada with mole sauce
Prepare enchilada according to the classic recipe, replacing beef with turkey fillet (better take the thigh fillet, not the breast). The sauce also changes: add to the onions with garlic except coriander and zira a large broken cinnamon stick, 1 tsp. fragrant and black pepper, several dried chili peppers, 3-4 clove buds and grated nutmeg. Tomatoes take twice as much and stew the sauce for a long time together with the roast turkey (about 1 h), near the end of the stew add a couple of squares of bitter chocolate.