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Entries tagged with 'enchiladas'

Mexican Eats: Downtown Bakery

New York Scarlett Lindeman 2 comments

Downtown Bakery has been serving Mexican food in the East Village for almost twenty years. If you haven't eaten their burritos, swollen with refried black beans and crumbly orange rice, or indulged in the hangover obliterating powers of their huevos rancheros, then you've at least walked under the blue and white awning that shoots over the sidewalk. Downtown Bakery began as an Italian establishment, but over the years it's become a staple taqueria in the East Village. More

Sauced: Red Enchilada Sauce

Joshua Bousel 2 comments

Short on ingredients, it's the process that transforms chiles and tomatoes into a sauce that has an incredibly robust tomato base with an earthy heat throughout—ready to make the best enchiladas ever. More

Red Enchilada Sauce

Serious Eats Joshua Bousel 12 comments

Short on ingredients, it's the process that transforms chiles and tomatoes into a sauce that has an incredibly robust tomato base with an earthy heat throughout—ready to make the best enchiladas ever. More

Original Cheese Enchiladas with Chili Gravy

Serious Eats Nick Kindelsperger 6 comments

Don't let the look of this fool you. Hidden beneath the pile of gravy are cheesy logs of tortillas. More

Red Enchiladas With Queso Añejo

Serious Eats Nick Kindelsperger 2 comments

I love enchiladas, but I just don't always have the best luck cooking them at home. I usually steer clear of any recipes that advise me to turn on the oven, as I'm often left with nothing but a soggy mess by the end. But from the moment I saw this recipe in Saveur, I knew all would be well. More

Dallas: 9 Enchiladas We Love

Rich Vana 17 comments

Dallas loves its Tex-Mex and there's perhaps no greater dish that illustrates the philosophy behind the hybrid Mexican and American styles of cooking than the enchilada. There seem to be as many Tex-Mex places in Dallas as there are people, so whittling it down to just nine was a tall task. Nonetheless, these are some of our favorite examples of the versatility, creativity and history the enchilada can capture. More

Beer Pairings: What to Drink with Enchiladas

Drinks Michael Agnew 3 comments

This recipe for cheese enchiladas offers three avenues of approach for pairing beers: we have corn tortillas, spicy seasoning, and raisiny, dried-fruit flavors from the sauce. You want to pick beers that will stand up to the darker flavors without overwhelming the lighter ones. Also, the abundance of cheese and rich sauce call for something with some palate cleansing potential. More

Cook the Book: Cheese Enchiladas with Chili Con Carne

Serious Eats Caroline Russock 8 comments

Cheesy enchiladas sauced with a rich, meaty ladle of chili con carne is Texas on a plate, according to Lisa Fain, author of The Homesick Texan Cookbook. It's that combination of bean-less chili gravy and cheese stuffed and covered corn tortillas that is the essence of Tex-Mex and a true taste of Texas. More

Dinner Tonight: Enchiladas Suizas

Serious Eats Nick Kindelsperger 11 comments

I am astonished I haven't written about this recipe before. It's probably my favorite enchilada variation—it's comforting, soothing, and wildly addictive. For help I turned to Rick Bayless's Fiesta at Rick's (one of our favorite cookbooks of 2010) and I'm really glad I did. He replaces the normal shredded chicken with roasted vegetables. More

Dinner Tonight: Yucatecan Papaduzul (Enchiladas Stuffed with Hard-Boiled Eggs)

Serious Eats Nick Kindelsperger 2 comments

When I kind of trash talked chimichangas last week I did so because I wanted to stick up for underdogs like this one. You know, they don't look the best at first, but really are far more complex and tasty. I realize it was not quite fair, and that there is a cheesy, greasy part of my heart that Tex-Mex delight. But there's also a time for complex and layered dishes like this one from The Spicy Food Lover's Bible. The Yucatecan dish isn't exactly simple, but it can be made in less than an hour, and it has everything I love in Mexican cuisine. More

Dinner Tonight: Eggplant-Almond Enchiladas

Serious Eats Nick Kindelsperger 5 comments

I can safely say I've never thought about eggplant enchiladas. Ever. That's until I stumbled upon this recipe in the Moosewood Cookbook. The more I looked at it, the more it actually reminded me of a pork picadillo filling I once made for chiles rellanos. Of course, this contains no meat. But the combination of cheese, spices, and especially almonds, seemed right on. More

Meat Lite: Sweet Potato and Chicken Enchiladas with Chile Sauce

Serious Eats Tara Mataraza Desmond 4 comments

The minimal addition of meat in these enchiladas adds texture and flavor but isn't the crux of the recipe. In this case, half a pound of chicken (for four people) poached in chile broth is a supporting player to the potato-and-onion filling. More

The Shed in Santa Fe: Best Enchiladas in Town?

Chichi Wang 6 comments

Over my holiday in Santa Fe, I met up with cookbook author and long-time Tesuque resident Cheryl Jamison who, along with her husband Bill, leads culinary tours in France and has written James Beard award winning-books on everything from New Mexican cuisine to outdoor smoking and grilling. We dined at The Shed, a Santa Fe staple on Palace Avenue in the historic plaza district. The Shed can only be described as cavernous, a space that's comprised of a series of vibrantly decorated, eclectic rooms. When Cheryl told me that her favorite on the menu—the number five enchilada plate with red chile—is the one dish that she and Bill can't help but order every time, I chose the plate straightaway.... More

Dinner Tonight: Enchiladas Especiales Tacuba Style

Serious Eats Nick Kindelsperger 19 comments

The enchilada sauce is basically a béchamel with a lot more kick. [Photograph: Nick Kindelsperger] I knew from the moment I put these in the oven that they'd come out perfectly. I mean, was there any choice? Every single recipe... More

Eat for Eight Bucks: Vegetable Enchiladas

Serious Eats Robin Bellinger 7 comments

I've never managed to take an attractive picture of enchiladas, so instead here are some of the raw ingredients. [Photograph: Robin Bellinger] Shopping List 1 pound squash (pro-rated): $1.00 1 bunch chard, stems only (pro-rated): $0.50 3/4 cup dried black... More

Dinner Tonight: Stacked Green Enchiladas

Serious Eats Nick Kindelsperger 11 comments

I had my first green enchilada experience at a friend's house in Brooklyn. He was actually from New Mexico and used to make a huge batch every weekend for anyone who happened to stop by the apartment. But he made... More

Essentials: Easy Enchiladas

Serious Eats Robin Bellinger 5 comments

Enchiladas may not be an essential part of everyone's cooking repertoire, but this recipe from The America's Test Kitchen Family Cookbook is so easy and versatile that I tend to be evangelical about it. Though the results are not authentically... More

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