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Cook'n in Mexico |
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* Enchiladas, Tamales, and Tortilla Casseroles |
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Print this Recipe Masa (a corn-based mixture or dough) is the element from which so much of delicious Mexican cooking evolves--tortillas and tamales (masa-coated fillings wrapped in corn husks or leaves and steamed)--are only two classic examples. To make masa, dried field corn is boiled and then soaked at least six hours or overnight in slaked lime (cal) to remove the outer hull. The soaked corn (nixtamal) is then rinsed and drained before being finely ground into the mixture or dough known as masa. Tortillas, the unleavened, pancake-shaped bread most commonly made from masa, are used in countless ways as an ingredient and an accompaniment. Eating a freshly made corn tortilla (sprinkled with a little coarse salt) can be one of life's simplest, but most pleasurable food experiences. It may instantly make you a believer in preparing them from scratch. If you're game, once you have the dough, the tortilla press, and a comal (Mexican griddle) or skillet, your efforts will be quickly rewarded with thin, soft tortillas to use as you please. Prepared fresh masa can be purchased from a tortilla factory, or the dough can be made at home from dehydrated corn flour (masa harina). Recipes to make basic tortilla and tamale dough from masa harina begin this chapter, and are used in the related recipes in this chapter, and in many of the masa snacks in the Appetizers. The recipe for easy-to-make white flour tortillas is here, too. These are more commonly used in northern Mexico for burritos and other dishes. Other recipes in this chapter are for the more substantial dishes (usually served hot) that use tortillas or crepes for main courses, such as enchiladas (rolled, filled tortillas, topped with sauce and/or cheese, then baked), chilaquiles (a casserole-like dish with fried tortillas layered with sauce, toppings, and cheese or cream), tamale pie, or casseroles. The recipes often call simply for corn tortillas; you can use store-bought for convenience but homemade will always produce the best dish. And if you can't make them yourself, buying freshly made from a tortilla factory will of course be superior to packaged store-bought. It may be surprising to also see crepe dishes in this chapter, but they are common in Mexico due to French influence following Mexican independence from Spain in 1821, and through the 1860s, when the French Emperor Napolean III's troops occupied the country. Corn crepes, easily made and also included in this chapter, are a Mexican-American adaptation and can be used as an alternative for tortillas in certain dishes. Basic Dough Preparations Basic Corn Tortilla Dough Basic Corn Tortillas Basic Tamale Dough Masa Dumplings White Flour Tortillas Basic Crepes Corn Crepes Enchiladas and Crepes Cheese Enchiladas in Red Sauce Swiss Enchiladas Turkey Enchiladas in Green Sauce Seafood Enchiladas Black Bean Enchiladas Stacked Beef Enchiladas Vegetable Enchiladas Folded Tortillas in Bean Sauce Folded Tortillas in Tomato Sauce Folded Tortillas in Pasilla Chile Sauce Mushroom Crepes Crepes with Corn Mushroom Corn Crepes with Chicken and Corn Tamales Tamales with Chicken Tamales with Beef or Pork Tamales with Shrimp Fresh Corn Tamales Tamales with Jalapeños, Cheese, and Corn Vegetable Tamales with Black Bean Sauce Tamales, Monterrey Style Tamales in Banana Leaves, Oaxaca Style Tamales Wrapped in Swiss Chard Yucatán Tamale Pie Tortilla Casseroles Baked Aztec Chicken Casserole Chicken and Tortilla Casserole with Green Sauce Meatball and Tortilla Casserole Pork and Tortilla Casserole Cheese and Tortilla Casserole Potato and Tortilla Casserole Tortilla, Corn, and Zucchini Casserole Tortilla, Bean, and Corn Casserole Tortillas in Ancho Chile and Red Pepper Cream Sauce From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Corn Tortillas Basic Tamale Dough Masa Dumplings White Flour Tortillas Basic Crepes Corn Crepes Cheese Enchiladas in Red Sauce Swiss Enchiladas Turkey Enchiladas in Green Sauce Seafood Enchiladas Black Bean Enchiladas Stacked Beef Enchiladas Vegetable Enchiladas Folded Tortillas in Bean Sauce Folded Tortillas in Tomato Sauce Folded Tortillas in Pasilla Chile Sauce Mushroom Crepes Crepes with Corn Mushroom Corn Crepes with Chicken and Corn Tamales with Chicken Tamales with Beef or Pork Tamales with Shrimp Fresh Corn Tamales Tamales with Jalapeños, Cheese, and Corn Vegetable Tamales with Black Bean Sauce Tamales, Monterrey Style Tamales in Banana Leaves, Oaxaca Style Tamales Wrapped in Swiss Chard Yucatán Tamale Pie Baked Aztec Chicken Casserole Chicken and Tortilla Casserole with Green Sauce Meatball and Tortilla Casserole Pork and Tortilla Casserole Cheese and Tortilla Casserole Potato and Tortilla Casserole Tortilla, Corn, and Zucchini Casserole Tortilla, Bean, and Corn Casserole Tortillas in Ancho Chile and Red Pepper Cream Sauce * Enchiladas, Tamales, and Tortilla Casseroles |
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