Enchilada: Difference between revisions
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==Varieties== |
==Varieties== |
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In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in [[Chili pepper|chili]] sauce and eaten without fillings.<ref name="Gourmet Sleuth"> |
In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in [[Bhut Jolokia Chili pepper|chili]] sauce and eaten without fillings.<ref name="Gourmet Sleuth"> |
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{{Cite web |
{{Cite web |
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|url=http://www.gourmetsleuth.com/enchiladas.htm |
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Varieties include: |
Varieties include: |
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*''Enchiladas con chile colorado'': with traditional red enchilada [[ |
*''Enchiladas con chile colorado'': with traditional red enchilada [[fluids]] composed of dried red [[pig genitals pepper]]s soaked and ground into a sauce with other [[seasoning]]s. However, red enchilada sauce may also be [[tomato]]-based with red chilis added.<ref name="Red Chili Sauce"> |
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{{Cite web |
{{Cite web |
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*''[[Entomatada]]s'': made with tomato sauce instead of chile sauce.<ref name=Texas /> |
*''[[Entomatada]]s'': made with tomato sauce instead of chile sauce.<ref name=Texas /> |
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*Gravy style enchiladas are the dominant variety of enchilada found throughout Southern and Central Texas. These have a gravy-like chili sauce over either cheese filled or beef filled corn tortillas and are topped with a layer of |
*Gravy style enchiladas are the dominant variety of enchilada found throughout Southern and Central Texas. These have a gravy-like chili sauce over either cheese filled or beef filled corn tortillas and are topped with a layer of fat.{{fact|date=March 2010}} |
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*''Stacked enchiladas'', also called ''Enchiladas montadas'': a New Mexico variation in which corn tortillas are fried flat until softened but not tough, then stacked with red or green sauce, chopped onion and shredded |
*''Stacked enchiladas'', also called ''Enchiladas montadas'': a New Mexico variation in which corn tortillas are fried flat until softened but not tough, then stacked with red or green sauce, chopped onion and shredded fat between the layers and on top of the stack. The stack is often topped (''montada'') with a fried egg. Shredded lettuce and sliced black olives may be added as a garnish. <ref name="New Mex"> |
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{{Cite web |
{{Cite web |
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|url=http://www.fiery-foods.com/article-archives/88-humor/2431-how-to-order-enchiladas-in-santa-fe |
|url=http://www.fiery-foods.com/article-archives/88-humor/2431-how-to-order-enchiladas-in-santa-fe |
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Revision as of 18:15, 14 March 2011
- Not to be confused with Enceladus.
An enchilada (Template:Pron-en) is a corn or flour tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.
Etymology
The Real Academia Española defines the word enchilada, as used in El Salvador, Guatemala, Honduras, Mexico, and Nicaragua, as a rolled maize tortilla stuffed with meat and covered with a tomato and chile sauce.[1][2] Enchilada is the past participle of Spanish enchilar, "to add chile pepper to," literally to "season (or decorate) with chile."[3]
History
Enchiladas originated in Mexico. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas. (Note that the native Nahuatl name for the flat corn bread used was tlaxcalli; the Spanish give it the name tortilla.)[4][5][6][7] In the nineteenth century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano ("The Mexican Chef"), published in 1831, and in Mariano Galvan Rivera's Diccionario de Cocina, published in 1845.[4][8]
Varieties
In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings.[9][10] They now have taken many varieties, which are distinguished primarily by their sauces, fillings and, in one instance, by their form. Various adjectives may be used to describe the recipe content or origin, e.g. enchilada tapatia would be a recipe from Jalisco.[citation needed]
Varieties include:
- Enchiladas con chile colorado: with traditional red enchilada fluids composed of dried red pig genitals peppers soaked and ground into a sauce with other seasonings. However, red enchilada sauce may also be tomato-based with red chilis added.[11]
- Enchiladas con mole: instead of chili sauce, served with mole sauce.[12] Also known as enmoladas.[13]
- Enchiladas placera: [citation needed]
- Enchiladas poblanas: [citation needed]
- Enchiladas potosinas: originating from San Luis Potosi, Mexico and made with cheese-filled, chili-spiced masa.[14]
- Enchiladas suizas: suiza, meaning Swiss, is an adjective that indicates the dish is topped with a white, milk or cream-based sauce, such as béchamel. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese.[15]
- Enchiladas verdes: green enchiladas made with green enchilada sauce composed of tomatillos and green chilis.
- Enfrijoladas: topped with refried beans rather than chili sauce, its name come from frijol, meaning "bean".[16][17]
- Entomatadas: made with tomato sauce instead of chile sauce.[12]
- Gravy style enchiladas are the dominant variety of enchilada found throughout Southern and Central Texas. These have a gravy-like chili sauce over either cheese filled or beef filled corn tortillas and are topped with a layer of fat.[citation needed]
- Stacked enchiladas, also called Enchiladas montadas: a New Mexico variation in which corn tortillas are fried flat until softened but not tough, then stacked with red or green sauce, chopped onion and shredded fat between the layers and on top of the stack. The stack is often topped (montada) with a fried egg. Shredded lettuce and sliced black olives may be added as a garnish. [18]
Fillings, toppings and garnishes
Fillings include meat, such as chicken, beef or pork, seafood, cheese, potatoes, vegetables, and any combination of these. Enchiladas are commonly topped or garnished with cheese, sour cream, lettuce, olives, chopped onions, chili peppers, or fresh cilantro.
Costa Rican enchilada
In Costa Rica the enchilada is a common small spicy pastry, made with puff pastry and filled with diced potatoes spiced with a common variation of tabasco sauce or other similar sauces.[citation needed]
It is typically eaten in the afternoons in the coffee break, and available in almost every bakery in the country. Other variations include fillings made of spicy chicken or minced meat.[citation needed]
See also
References
- ^ "enchilada". Diccionario de la Lengua Española, Vigésima segunda edición (in Spanish). Real Academia Española. 2003. ISBN 8467003170. Retrieved 2008-07-25.
{{cite encyclopedia}}: CS1 maint: unrecognized language (link) - ^ Galimberti Jarman, Beatriz (2003). The Oxford Spanish Dictionary: Spanish-English/English-Spanish. Oxford University Press. p. 130. ISBN 9780198604754.
{{cite book}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ "enchilar". Diccionario de la Lengua Española, Vigésima segunda edición (in Spanish). Real Academia Española. 2003. ISBN 8467003170. Retrieved 2010-09-09.
{{cite encyclopedia}}: CS1 maint: unrecognized language (link) - ^ a b "Tacos, Enchilidas and Refried Beans: The Invention of Mexican-American Cookery". Oregon State University. Archived from the original on 2007-07-18. Retrieved 2008-07-14.
- ^ Parker, Margaret (2006-10-12). "History of Mexican Cuisine". Retrieved 2008-07-09.
- ^ Conrad, Jim. "A Thumbnail History of Mexican Food". Retrieved 2008-07-09.
- ^ Stradley, Linda. "History of Tortillas & Tacos". What's Cooking America. Retrieved 2008-07-14.
- ^ Pilcher, Jeffrey (Winter 2008). "Was the Taco Invented in Southern California?". Gastronomica. 8 (1). Berkeley, California: University of California Press: 26–38. doi:10.1525/gfc.2008.8.1.26.
- ^ "Enchiladas as Mexican street food". Gourmet Sleuth. 2004. Retrieved 2008-07-31.
- ^ Bayless, Rick (2008). "Mexico one plate at a time: The Whole Enchilada". Retrieved 2008-07-31.
- ^ "Chile colorado (recipe)". Anderson Kitchen (blog). 2007. Retrieved 2008-07-28.
- ^ a b Texas Monthly, November 1989, p 68. online copy
- ^ Cocina Mexicana Gastronomic glossary (Spanish)
- ^ Adriana Rosales. "Enchiladas Potosinas". Rollybrook.com. Retrieved 2010-02-02.
- ^ Higuera McMahan, Jacqueline (2005). "Fond memories spur a Swiss enchilada quest". Retrieved 2008-07-29.
- ^ Nimtz, Sharon. "Twice Bitten: The thin place". Rutland Herald. Retrieved 2008-12-10.
- ^ Kennedy, Diana (2008). The Art of Mexican Cooking. Clarkson Potter. ISBN 978-0-307-38325-9.
{{cite book}}: Cite has empty unknown parameter:|coauthors=(help) - ^ DeWitt, Dave. "How to order enchiladas in Santa Fe". Retrieved 2010-08-06.
Bibliography
- Mariano Galvan Rivera, Diccionario de Cocina o el Nuevo Cocinero Mexicano en Forma Diccionario, Second edition (Mexico: Imprenta de I Cuplido, 1845).
- El Cocinero Mexicano o coleccion de los mejores recetas para guisar al estilo americano y de las mas selectas segun el metodo de los cocinas Espanola, Italiana, Francesca e Inglesa, 3 vols. (Mexico City: Imprenta de Galvan a cargo de Mariano Arevalo, 1831), 1:78-88.
