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February 21, 2010
The Whole Enchilada
This recipe caught my eye in the aggregation of Google News, maybe because it had "Guadalajara" in the headline, or perhaps because enchiladas do not really seem like much of a news story.
In any case, I read through it and it made me think of some of the fabulous enchiladas that I have had here in Mexico that are similar to these in one way or another. Some had a sauce resembling this, a simplified mole poblano of sorts, and some - like the delicious enchiladas mineras I bought on the street of Guanajuato - with a filling that echoed the one in this recipe, although without the beef.
While I could never hope to compete with the amazing Mexican food blog Mexico Cooks! run by our friend Cristina, I thought this column's readers might enjoy taking a look at these, because the recipe illustrates the level of complexity that can be involved in traditional Mexican cooking, and who knows? Perhaps one of you might have the guts to give it a try.
This particular style of enchilada is not common here, but I can attest to the fact that the flavors and methods employed are the real deal.
Posted by crispy at February 21, 2010 01:59 AM