Traditional Mexican Enchiladas Verdes
ID: 72c503fb...
Authentic Mexican enchiladas verdes made completely from scratch, featuring homemade masa tortillas from nixtamalized heirloom corn, smothered in a rich, simmered tomatillo sauce, and garnished with traditional fresh toppings.
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🍳 Cooking Flow
Nixtamalize heirloom corn with cal, boil for 45 minutes, and soak overnight. → Grind the soaked corn into masa on a metate, press into tortillas, and cook on a comal. → Boil tomatillos, onion, garlic, and serranos, then blend with cilantro and chicken stock. → Simmer the blended salsa verde for 30-45 minutes to develop a rich, sweet flavor. → Lightly fry the tortillas in lard, coat them entirely in the hot salsa, and top with crema, cheese, and fresh garnishes.
Cooking Steps
Brief Cooking Order
Nixtamalize heirloom corn with cal, boil for 45 minutes, and soak overnight. → Grind the soaked corn into masa on a metate, press into tortillas, and cook on a comal. → Boil tomatillos, onion, garlic, and serranos, then blend with cilantro and chicken stock. → Simmer the blended salsa verde for 30-45 minutes to develop a rich, sweet flavor. → Lightly fry the tortillas in lard, coat them entirely in the hot salsa, and top with crema, cheese, and fresh garnishes.
Introduction
Authentic Mexican enchiladas verdes made completely from scratch, featuring homemade masa tortillas from nixtamalized heirloom corn, smothered in a rich, simmered tomatillo sauce, and garnished with traditional fresh toppings.
Step 1
Check the heirloom corn for small rocks or debris. Mix the Mexican lime (cal) with water and whisk well. Add this mixture to a pot with the dried corn and cover with additional water.
Step 2
Boil the corn for 45 minutes until it becomes softer and fluffy. Turn off the heat and let the corn soak in the cooking liquid overnight (10-12 hours).
Step 3
Drain the steeped corn and add fresh water to rinse it. Gently rub the kernels to remove some, but not all, of the outer skins. Strain well.
Step 4
Using a metate (volcanic rock grinder), grind the corn. Gradually add splashes of the reserved cooking liquid (steeping liquid) while grinding, until you form a smooth, workable masa dough that no longer sticks to your hands.
Step 5
Prepare a terracotta comal by brushing it with a mixture of cal and water to prevent sticking. Use a tortilla press lined with plastic bags to flatten small balls of masa into thin tortillas, then cook them on the hot comal.
Ingredients List
Important Notes
Do not wash off all the skins from the corn after soaking; they contain a lot of the flavor.
Using a traditional metate creates a much smoother masa than a standard blender, which will leave the dough too grainy.
Brushing the comal with a mixture of cal and water creates a natural non-stick surface.
Always test the spice level of your serranos before blending them all into the sauce.
Ensure the pot is not overly hot when adding the blended sauce, as it will splatter aggressively.
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