Show Your Love With This Authentic Mexican Enchilada Recipe

Did you know that in Mexico, if someone makes you enchiladas it means they really love you? With Valentine’s Day just around the bend, it seems like there’s no better dish to make for your loved one or pals than a batch of cheesy and delicious enchiladas. This recipe comes straight from Chef Hector Martinez of Marriott Puerto Vallarta Resort & Spa and it’s as authentic as it gets. You’ll make your own adobo and learn the proper way to fry the tortillas until they’re perfectly tender and ready to fill. This is seriously about to be your new go-to enchilada recipe because not only is it great if you’re feeding a crowd but it’s fab for using up any leftover chicken or veg!

Here’s how to make this authentic enchilada recipe!

Serves: 8-10

Ingredients For the Adobo:

• 7 dried ancho chiles, seeded and deveined
• 1 dried guajillo chiles, seeded and deveined
• 5 cloves of garlic
• 3/4 cup of water
• 1/4 teaspoon cumin
• 6 tomatoes
• 2 cups shredded cooked chicken / Fresh cheese/ vegetables
• Salt and pepper to taste
• 1/2 cup of vegetable oil
• 20 corn tortillas

Ingredients for Garnish:

• 3.5 ounces of grated Cotija cheese / Fresh cheese
• 1 cup of sour cream
• 1 cup of chopped lettuce
• 2 tomatoes sliced for decoration
• 1 piece of sliced avocado

Ingredients for the Tomato Sauce:

• 8 tomatoes
• 5 clove of garlic
• 1/2 teaspoon dry oregano
• 2 pieces of serrano chile
• 2 spoons Chicken
• Salt and pepper to taste
• 3/4 cup of water

Method for tomato sauce:

1. Place ingredients in a pot with enough water to cover them, pepper and
   salt to taste and let them simmer for 15 minutes.
2. Drain part of the water and place in the food processor until everything is seamlessly
   integrated, pass through the strainer and reserve.

method for Cooking Enchiladas:

1. Place in a pot enough water to cover the dried chiles to boil for two minutes, and drain. In another pot, put the tomatoes, garlic, cumin, salt, and black pepper to taste with water to boil, let them simmer for 7 minutes.
2. In the food processor, add the chiles with the tomato mix to smooth and make a sauce. Now our adobo is ready.
3. Heat oil in a large skillet over medium heat. Dip each tortilla in the sauce, then place into the hot oil. Almost immediately, turn it and fry it for about 10 seconds on each side. Remove to a plate. The easiest way to do this is to fry the tortillas and stack them directly one on top of the other until you have fried them all, this will keep the tortillas flexible until you’re ready to fill them.
4. Take a fried tortilla and fill it with about 2 tablespoons of chicken/cheese/vegetables. Roll up and place seam side down on a plate. Place three of these in each dish. To finish your
   enchilada plate, start with a layer of tomato sauce, then a handful of lettuce, three tomato slices, a layer of sour cream, 2 tablespoons of fresh cheese, a slice of avocado, and a bit of
   finely chopped onion.

Recipe and photo: Chef Hector Martinez of Marriott Puerto Vallarta Resort & Spa