Crab Enchiladas from Fonda San Miguel (ATX).
As timeless a Tex Mex dish as any you will ever encounter, enchiladas are a familiar, familial favorite for most everyone in South Texas. We like ours under two conditions: easy and cheesy!
WE found some of the best anyone can find anywhere! The options are certainly out there for fillings, toppings and sauce–that’s where things get creative. We’re already looking ahead to the holidays with nearly half a dozen recipes from right in our own backyard. Experience the history of Mexico through its most delicious ambassador!
A “must have” from El Real Tex-Mex (Hou): Cheese Enchiladas.
Traditional enchiladas are glazed tortillas dipped in sauce, filled with meat, cheese, or vegetables, rolled up, and swathed in more sauce. They’re a beloved culinary cornerstone of the Mexican diet and vary with ever-evolving ingredients from house to house and cook to cook.
Enchiladas aren’t difficult to make per se, but getting all of the components ready to go takes a bit of planning to pull it off. 😉
For the best-tasting results, make the fillings and sauces well ahead of time and reheat when assembling the final product and eat. Share the fun by having an assembly line to put the enchiladas together!
Goodtaste acquired two recipes, courtesy of cookbook author Chris Waters Dunn and his new released co-authored with Cappy Lawton – Enchiladas: Aztec to Tex-Mex – published by Trinity University Press.
Start with the sauce (a delish Mexican chile cream sauce!), prep the lobster, make the filling and assemble! Garnish with a sprinkle of sautéed corn kernels.
La Fonda on Main (SA)
Skirt steak is the featured filling ingredient in this version of enchiladas, so it’s fitting that it would be named for Northern Mexico, which is cattle country. The skirt used to be considered part of the meat trimmings—but that was before it became popular as fajitas!
Zucchini, corn, carrots, bell peppers – it’s a fiesta on a plate that’s still plenty cheesy!
I’ve been coming here since I was in high school! Their seafood has always been superior.
Chef Tim McDiarmid (Tim the Girl)
Serve hot with cilantro crema and top with chopped parsley and lemon. Healthy enchiladas that can be plated as is, over quinoa, or with a nice loaf of warm bread.