The Enchilada

Mexican food. It’s full of bold flavours and bright colours splashed on every plate. I can’t remember the first time I ever had Mexican food (other than Taco Bell, though that doesn’t really count), but I know for sure that once I had it I fell in love. One dish in particular that I enjoy getting is enchiladas. This is a dish that consists of a meat, cheese or veggie filling that is wrapped inside of a soft corn tortilla and then baked. It is then doused in a generous amount of chili sauce, though some recipes use mole (enmoladas) or bean sauce (enfrijoladas) on top. There’s discourse about whether the tomato-based sauce (entomatadas) is considered an enchilada, but I guess it’s up for debate.

This platter in particular had three corn tortillas wrapped with a different type of meat in each: pork, beef and chicken (one is hiding – I swear!). It’s smothered with a tomato-based chili sauce that is similar to a salsa and sprinkled with cheese. Each type of meat produced a very distinct flavour and texture from the other. I personally enjoy the chicken enchilada the best. The soft, sweet dark meat of the chicken combined with the savoriness of the cheese and slight tartness of the sauce – yum!

To go with the meal, it came with Mexican style arroz (rice), topped with onions, cilantro and tomatoes, and a side of black beans (frijoles) sprinkled with queso fresco (a crumbly cheese). Unlike a taco or a burrito, this is probably best eaten with a knife and a fork. Haven’t tried am enchilada yet? Give it a whirl. 🙂


3 thoughts on “The Enchilada

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