Margarita Carrillo Arronte is a global ambassador for Mexican cuisine and has been teaching, studying and cooking Mexican food for over 30 years. These recipes are taken from her new book 'Mexico the Cookbook’ a bible of authentic Mexican home cooking. They are called 'divorced' enchiladas because one is covered in green salsa and the other in red salsa!
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Divorced Enchiladas
INGREDIENTS:
- 1 tablespoon lard or corn oil
- 18 corn tortillas
- 1 (2¼-lb/1-kg) chicken, poached and shredded
- 1 quantity stewed tomatillo salsa
- 1 quantity roast tomatillo Salsa
- sour cream, grated feta cheese, and cooked beans, to serve
METHOD:
- Preheat the oven to 225°F (110°C/Gas Mark ¼).
- Heat the oil in a small frying pan. Add the tortillas, one at a time, and cook briefly on each side until golden. This stops them going soggy.
- Transfer to kitchen towels to dry off excess oil and fill them with cooked shredded chicken.
- Fold in half, put them in a large serving dish, and put in the oven to keep warm.
- Make all the enchiladas in the same way, then spoon the green and red salsa over them, in two stripes. ( see below)
- Serve immediately with sour cream, grated feta cheese, and a side of refried beans.
Cooked Tomato Salsa:
Preparation time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
INGREDIENTS:
- 3 tomatoes
- 2 tablespoons coarsely chopped onion
- 3 green chiles, seeded
- 6 tablespoons finely chopped coriander
- Sea salt
METHOD:
Pour ½ cup water into a saucepan.
Add the tomatoes, onion and chiles and simmer for about 1 minutes. Remove from the heat.
Put the mixture and half the coriander into a blender and process until thoroughly combined.
Transfer to a bowl, season to taste with salt and sprinkle with the remaining coriander.
Stewed tomatillo salsa:
- Put the tomatoes in a small saucepan, pour in water just to cover.
- Add the onion, garlic and chiles and bring to a boil.
- Reduce the heat and simmer for 15 minutes then remove the pan from the heat.
- Put tomatoes, half the coriander and sugar into a blender and process until thoroughly combined.
- Season to taste with salt and sprinkle with the remaining coriander.
TIPS:
You can use shop bought corn tortillas.
Use slices of avocado to garnish the enchiladas
You can use beef, lamb, or shrimp instead of the shredded chicken
