Enchiladas can be traced back to the Mayan people where they were served to nobility on special occasions. In more recent years, enchiladas have become available to every class of people and can even been
found as an offering of vendors on the streets of Mexico. The earliest written recipe for enchiladas appeared in 1831 in the first published Mexican cookbook called El Cocinero Mexicano. Today, there is a plethora of recipes for tasty
enchiladas that encompass a wide array of ingredients and preparation methods to make the traditional treat. Finding the best recipe that appeals to a particular individual or family can take a little trial and error, but the delicious
journey is well worth the effort.
The original dish consumed by the Mayans was called papadzules and consisted of boiled eggs that had been chopped and rolled inside corn tortillas dipped in pumpkin seeds. Modern recipes call for the same corn tortillas to be wrapped around
ingredients such as chicken, fish, beef or beans. The enchiladas are dipped in sauce and then layered in a casserole dish and spread with salsa, cheese, sour cream or any number of other toppings. Spicy versions can include jalapenos or
chili peppers while milder versions will omit the hotter ingredients. Some enchilada casserole recipes bypass the rolling phase and layer the ingredients, either with or without tortillas, to form a beautiful and delicious meal. Rolled
or layered, spicy or mild, enchiladas are a mouthwatering Mexican delight that will leave everyone asking for more. |
