An enchilada ( , Spanish: Ã, [ent? I'laÃÆ' Â ° a] ) is a rolled corn tortilla filling and covered with chili sauce. Enchiladas can be filled with a variety of ingredients, including various meats, cheeses, nuts, potatoes, vegetables, or combinations. Originating from Mexico, Enchiladas are a popular dish throughout Mexico and West America.
Video Enchilada
Etimologi
The Real Academia EspaÃÆ' Â ± ola defines the word enchilada , as used in Mexico, as a rolled corn tortilla filled with meat and covered with tomato and chilli sauce. Enchiladas is the past participle of the Spanish enchilar , "to add chili to", literally "season (or decorate) with chili".
The idiomatic American English phrase "whole enchilada" means "the whole thing".
Maps Enchilada
History
Enchiladas comes from Mexico, where the practice of rolling tortillas around other foods begins at least until the Mayan period. People living in the Mexican Valley lake region traditionally eat folded corn tortillas or roll around the small fish. Writing at a time when the Spanish conquistadors Bernal DÃÆ'az del Castillo documented a party enjoyed by the Europeans hosted by HernÃÆ'¡n Cortà © in CoyoacÃÆ'¡n, which included food served in a corn tortilla. (Note that the original Nahuatl name for the flat cornbread used is tlaxcalli ; the Spanish give it the name tortilla .) The word Nahuatl for enchilada is ch? llap? tzalli [t ?? i: l: fire: 't? sal: i] formed from Nahuatl word for "chili", ch? lli ['t ?? i: l: i] and the Nahuatl word for "flute", say? tzalli [t ?? fire: 't? sal: i] . In the 19th century, when Mexican cuisine was being immortalized, the enchilada was mentioned in the first Mexican cookbook, El Cocinero mexicano ( "Mexican Waitress" ), published in 1831, and at Mariano Galvan Rivera Diccionario de Cocina , published in 1845.
Mexican cooking authority Diana Kennedy cites the early reference of an American traveler from 1883 who says, "Enchiladas, oily tortilla sandwiches containing chili and some other unflattering looking compounds and other nasty mess, sold everywhere, filling the air with a pungent odor , "the stench of nausea." Kennedy went on to sincerely disagree with the characterization, possibly caused by culture shock. Another early mention, in English, is the 1914 recipe found at California Mexican-Spanish Cookbook , by Bertha Haffner Ginger.
Variety
In its original form as Mexican street food, Enchiladas are just corn tortillas dipped in chili sauce and eaten without stuffing. Now there are many varieties, which are distinguished primarily by sauce, fillings and, in one instance, by shape. Various adjectives can be used to describe recipe or origin content, e.g. enchilada tapatia will be a recipe from Jalisco.
Varieties include:
- Enchiladas con chile rojo (with red chili) is a traditional red enchilada sauce, made up of dried red chilli soaked and ground into sauce with other spices, Chile Colorado sauce adds tomato base.
- Enchiladas con mole , instead of chili sauce, served with mol , and also known as enmoladas .
- Placera Enchilada is a plaza-style MichoacÃÆ'¡n, made with vegetables and poultry.
- Enchiladas poblanas is a soft corn tortilla stuffed with chicken peppers and poblano, with oaxaca cheese.
- Enchiladas potosinas comes from San Luis Potosi, Mexico and is made with cheese-filled, chili-spiced times.
- Enchiladas San Miguel is a San Miguel de Allende-style enchiladas flavored with guava chilli by burning flavor into the tortillas in a skillet.
- Enchilada suizas (Swiss style) is given a white sauce, milk or cream, such as bÃÆ' Â © chamel . The name is from Swiss immigrants to Mexico who founded a dairy company to produce cream and cheese.
- Enfrijoladas on top of it with refried beans instead of chili sauce; their name comes from frijol , which means "bean".
- Entomatadas made with tomato sauce instead of chile sauce.
- Enchiladas montadas , stacked enchiladas, is a New Mexico variation in which corn tortillas are fried until soft but not hard, then stacked with red or green sauce, chopped onions and grated cheese between layers and on top stack. Beef or chicken can be added to the stuffing, but the meat is not traditional. Stacks often topped ( montada ) with fried eggs. The slices of lettuce and black olive slices can be added as an ornament.
- Enchiladas Verdes is a salsa verde sauce and is usually made with a white corn tortilla, stuffed with boiled chicken breast and topped with queso fresco.
Contents, toppings and garnishes
The contents include meat (eg beef, poultry, pork, seafood) or cheese, potatoes, vegetables, and a combination of them all. Enchiladas are usually coated or cheeseed, sour cream, lettuce, olives, chopped onions, chili, salsa, or fresh coriander.
Photos
See also
Note
References
- Galvan Rivera, Mariano (1845). Diccionario de Cocina o el Nuevo Cocinero Mexicano and Forma Diccionario (second edition). Mexico: Imprenta de I Cuplido.
- 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 . 1 . Mexico City: Imprenta de Galvan, a cargo de Mariano Arevalo. 1831. p. 78-88. OCLCÃ, 34129684.
External links
- Media related to Enchiladas on Wikimedia Commons
- Definition of enchilada dictionary in Wiktionary
Source of the article : Wikipedia
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