Welcome to my new series, Enchiladas, where I explore all the delicious regional ways to make one of Mexico’s most iconic dishes. In this episode, I’m bringing you Enchiladas Huastecas — corn tortillas dipped in a smoky jalapeño-tomato salsa, folded with crumbled queso fresco, and served with thinly sliced beef. Simple, rustic, and full of flavor — this is the Huasteca region on a plate, my way.
https://www.youtube.com/shorts/If9KOQVFuRE
Ingredients
🌶️ Salsa:
🍅 3 ripe tomatoes
🌶️ 2 jalapeños
🧄 2 garlic cloves
🧅 1/4 small white onion (thinly sliced)
🫒 1 tbsp oil
💧 1-2 cups water
🧂 Salt to taste
🌽 Homemade Corn Tortillas:
🌽 1 cup masa harina
💧 1 cup water (adjust as needed)
🧀 To Assemble:
🎋 Crumbled queso fresco
🥩 Thinly sliced beef steaks or meat of choice
Instructions
1- Prepare the Salsa:
- Grill the tomatoes, jalapeños, and garlic on a griddle until they are charred on all sides.
- Place the charred ingredients in a pot with a lid to steam and soften for about 5–10 minutes.
- In a molcajete or mortar and pestle, mash the garlic first. Then add the jalapeños (with stems removed), and finally mash in the tomatoes, ensuring to mix well.
2- Cook the Salsa:
- Heat the oil in a pan over medium heat. Sauté the thinly sliced onion until it becomes translucent.
- Add the mashed salsa mixture and the water. Use the water to rinse out the molcajete to capture all the flavor.
- Season with salt, stir thoroughly, and allow the salsa to simmer covered for 5 minutes.
3- Make the Corn Tortillas:
- In a bowl, mix masa harina with water until it forms a dough that is smooth, soft, and slightly sticky.
- Divide the dough into golf-ball-sized balls.
- Use a tortilla press to flatten the dough balls between plastic sheets, pressing twice for even thickness.
- Cook them on a hot griddle for about 2 minutes per side. Flip once more to let them puff slightly.
- Keep warm and covered until you're ready to assemble.
4- Assemble the Enchiladas:
- Dip each tortilla into the warm salsa until it is fully covered.
- Place the soaked tortilla on a plate and fill with crumbled queso fresco, folding it in half.
- Serve the enchiladas with thin beef steaks or your preferred choice of meat on the side.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories per Serving: Approximately 350
Proteins: 18g
Fats: 20g
Carbohydrates: 30g
Equipment: Griddle, pot with lid, molcajete or mortar and pestle, pan, tortilla press
Cooking Tips
- Ensure tortillas are not too thick to cook evenly.
- Adjust water in the salsa to desired consistency.
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YouTube channel - No Way José Cuisine: https://www.youtube.com/@NoWayJoseCuisine