'enchiladas' on Serious Eats

Mexican Eats: Downtown Bakery

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

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

Dallas: 9 Enchiladas We Love

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

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

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

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

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

The Shed in Santa Fe: Best Enchiladas in Town?

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

Essentials: Easy Enchiladas

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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