New Mexico Red Enchiladas with Mango

New Mexico Red Enchiladas with Mango Recipe - Authentic Mexican Dish

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

New Mexico Red Enchiladas with Mango is a delicious and flavorful dish that combines the rich and spicy flavors of red chiles with the sweet and tangy taste of fresh mango. This recipe is a unique twist on traditional enchiladas, adding a tropical and refreshing element to the classic dish.

History

Enchiladas have been a staple in Mexican cuisine for centuries, with various regional variations and ingredients. The use of red New Mexico chiles in this recipe adds a distinct flavor and heat to the dish, while the addition of mango provides a refreshing and tropical twist. This fusion of flavors creates a unique and delicious dish that is sure to impress your family and friends.

Ingredients

10 dried red New Mexico chiles (pulp only)
0.5 tsp ground cumin
0.5 tsp ground oregano
2 tbsp corn oil
0.5 cup water
12 fresh corn tortillas
1.5 cups cheddar cheese (or goat's cheese), shredded
0.5 cup grated onion
2 firm mangos, sliced
4 limes, sliced
sea salt and fresh pepper to taste

How to prepare

Rinse the chiles under cool water to remove dust. Then, place them in a pot and pour near-boiling water over them, making sure they are fully submerged. Bring the water to a boil and continue boiling, covered, for 5 minutes.
Remove the pot from the heat and allow the chiles to cool while still covered.
Drain the chiles.
Lay the chiles on waxed paper and slice them open, removing the stems and seeds.
Scrape out the pulp from inside the chiles, discarding the tough outer skin.
Blend the chile pulp with cumin and oregano.
Heat corn oil in a saucepan and add the chile mixture, gradually stirring in water as needed.
Simmer the mixture for 15 minutes.
Slightly fry the tortillas in hot oil and drain them on paper towels.
Dip the tortillas in the sauce.
Fill the tortillas with cheese and grated onions, then roll them up.
Place the rolled tortillas in a shallow baking dish that can hold 1.5 qt (1.42 liters) of volume.
Pour the remaining sauce over the rolled tortillas and sprinkle them with the remaining cheese.
Bake the dish in a preheated oven at 350°F (177°C) for approximately 20 minutes.
Serve the dish with fresh mango slices, drizzled with lime juice, and seasoned with salt and pepper to taste.

Variations

Substitute the goat's cheese with shredded chicken or beef for a meatier version of the dish.
Add diced bell peppers or jalapenos for an extra kick of heat.
Top the enchiladas with avocado slices or sour cream for a creamy finish.

Cooking Tips & Tricks

Make sure to rinse the chiles thoroughly to remove any dust or debris before using them in the recipe.

- Boiling the chiles in near-boiling water helps to soften them and extract their flavor.

- Frying the tortillas slightly before dipping them in the sauce helps to prevent them from becoming soggy.

- Rolling the enchiladas tightly and placing them seam-side down in the baking dish helps to keep them from unraveling during baking.

- Serving the dish with fresh mango slices and lime juice adds a bright and refreshing element to the dish.

Serving Suggestions

Serve the enchiladas with a side of Mexican rice and refried beans for a complete and satisfying meal.

Cooking Techniques

Boiling the chiles helps to soften them and extract their flavor.

- Frying the tortillas before dipping them in the sauce helps to prevent them from becoming soggy.

- Baking the enchiladas in the oven helps to melt the cheese and blend the flavors together.

Ingredient Substitutions

Substitute the goat's cheese with cheddar or Monterey Jack cheese.

- Use vegetable oil or olive oil instead of corn oil.

- Substitute the mango with pineapple or papaya for a different tropical twist.

Make Ahead Tips

You can prepare the sauce and fill the tortillas ahead of time and refrigerate them until ready to bake. This dish also reheats well, making it a great option for meal prep.

Presentation Ideas

Serve the enchiladas on a colorful platter garnished with fresh cilantro and lime wedges for a vibrant and appetizing presentation.

Pairing Recommendations

Pair New Mexico Red Enchiladas with Mango with a refreshing cucumber salad or a side of guacamole for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of New Mexico Red Enchiladas with Mango contains approximately 350 calories.

Carbohydrates

Each serving of New Mexico Red Enchiladas with Mango contains approximately 30 grams of carbohydrates.

Fats

Each serving of New Mexico Red Enchiladas with Mango contains approximately 15 grams of fats.

Proteins

Each serving of New Mexico Red Enchiladas with Mango contains approximately 10 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, and calcium.

Alergens

This recipe contains dairy (goat's cheese) and corn oil.

Summary

New Mexico Red Enchiladas with Mango is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

New Mexico Red Enchiladas with Mango is a delicious and flavorful dish that combines the rich and spicy flavors of red chiles with the sweet and tangy taste of fresh mango. This unique twist on traditional enchiladas is sure to impress your family and friends with its tropical and refreshing flavors.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I hold dear in my heart. It was many years ago, back when I was just a young girl living in New Mexico. My grandmother, Abuela Rosa, was the one who first taught me how to make these delicious red enchiladas with mango.

Abuela Rosa was a wonderful cook, and she had a knack for creating the most mouthwatering dishes. I remember watching her in the kitchen, as she deftly chopped and seasoned ingredients with ease. Her hands moved with such grace and precision, it was like watching a master artist at work.

One day, Abuela Rosa surprised me with a new recipe she had learned from a friend. It was for red enchiladas with mango, a dish that combined the spicy flavors of New Mexican cuisine with the sweetness of ripe mango. I was intrigued by the idea of pairing these two seemingly disparate flavors together, but Abuela Rosa assured me that it was a winning combination.

We set to work in the kitchen, gathering all the necessary ingredients for the dish. We started by roasting dried red chilies and tomatoes on a hot comal, until they were charred and fragrant. Then, we blended them together with garlic, onions, and a handful of spices to create a rich and flavorful red sauce.

While the sauce simmered on the stove, we prepared the filling for the enchiladas. We cooked up a savory mixture of ground beef, onions, and spices, which we then rolled up in corn tortillas along with a generous spoonful of shredded cheese. The combination of tender meat, gooey cheese, and spicy sauce was enough to make my mouth water.

But the real surprise came when Abuela Rosa sliced up a ripe mango and added it to the enchiladas. The sweetness of the mango balanced out the heat of the red sauce, creating a harmonious blend of flavors that was truly divine. I had never tasted anything quite like it before, and I knew that this recipe would become a favorite in our household.

As we sat down to enjoy our meal, Abuela Rosa regaled me with stories of how she had come to learn this recipe. She had first tasted it at a local fiesta, where a kind woman had shared her family's secret recipe with her. Abuela Rosa had been so taken with the unique combination of flavors that she had immediately set out to recreate it in her own kitchen.

Over the years, Abuela Rosa had perfected the recipe, tweaking it here and there to suit her own tastes. She had shared it with friends and family, who all agreed that it was a truly special dish. And now, she was passing it down to me, her eager granddaughter, so that I could carry on the tradition of making these delicious enchiladas with mango.

As I savored each bite of the spicy, sweet, and savory dish, I knew that this recipe would hold a special place in my heart for years to come. It was a testament to the culinary skills of my beloved Abuela Rosa, and a reminder of the power of food to bring people together in love and laughter.

And so, whenever I make these New Mexico red enchiladas with mango, I think of my grandmother and the joy she brought to my life through her cooking. I am grateful for the memories we shared in the kitchen, and for the delicious recipes she passed down to me. And I know that as long as I continue to cook and share these dishes with others, her legacy will live on in every bite.