Entree: Mexico – Jalisco (Western Mexico) – Enchiladas Tapatías

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 5 min

Additional 50 min

Total 1 hr 35 min

Ingredients

- 18 corn tortillas (about 10 oz / 280 g)
- 2 tbsp (30 ml) vegetable oil, plus 1/2 cup (120 ml) vegetable oil for shallow frying
- 1 medium white onion, thinly sliced (about 6 oz / 170 g), divided
- 5 cloves garlic, divided (about 15 g)
- 4 dried guajillo chiles, stems removed and seeded (about 15 g)
- 2 dried chile de árbol, stems removed (about 6 g)
- 2 medium plum tomatoes (or 2 medium tomatoes), quartered (about 10 oz / 280 g)
- 2 cups (480 ml) low-sodium chicken broth, divided
- 2 cups (about 10 oz / 280 g) cooked shredded chicken (usable weight) — OR for the cheese version substitute with 12 oz (340 g) queso fresco or panela, crumbled
- 1 cup (240 ml) crema mexicana or Mexican-style sour cream
- 1/2 cup (50 g) crumbled queso fresco, plus extra for garnish
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried Mexican oregano
- 1/2 tsp (2.5 g) granulated sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 4–6 radishes, thinly sliced, for garnish
- 2 limes, cut into wedges

Instructions

Short Description:
Enchiladas Tapatías are corn tortillas filled with shredded chicken (or cheese) and bathed in a bright, slightly spicy red sauce made from toasted local chiles, finished with crema and crumbled queso fresco for a classic Jalisco dinner. This recipe yields a complete main course with traditional garnishes.

Regional Notes:
This Jalisco variation uses a guajillo–chile de árbol based red sauce that is brighter and slightly smokier than heavier mole or Texas-style enchilada sauces. In Jalisco the filling is commonly shredded chicken or fresh cheeses, and the plating emphasizes crema, crumbled queso fresco, raw onion, radish, and lime for contrast.

1. Heat a dry skillet over medium heat. Lightly toast the guajillo and chile de árbol for 10–20 seconds per side until fragrant but not burned; remove and set aside.
2. In the same skillet add 1 tbsp (15 ml) vegetable oil and sauté the quartered tomatoes, 1/2 of the sliced onion, and 2 cloves garlic until softened and lightly charred, about 6–8 minutes. Remove from heat.
3. Place the toasted chiles in a bowl and cover with 1 cup (240 ml) very hot water; let soften 10 minutes. Drain, reserving 1/4 cup (60 ml) of the soaking liquid.
4. Transfer the softened chiles, sautéed tomato mixture, reserved chile soaking liquid, 3/4 cup (180 ml) chicken broth, cumin, oregano, sugar (if using), and a pinch of salt to a blender. Blend until very smooth, adding up to 2–3 tbsp (30–45 ml) extra broth if needed to blend.
5. Strain the blended sauce through a fine mesh sieve into a bowl, pressing solids to extract flavor. Taste and adjust salt. The sauce should be bright red with medium heat; add a little more broth if too thick.
6. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Pour in the strained sauce and simmer 6–8 minutes, stirring, to deepen flavor and cook rawness out. If sauce is too thick, add remaining chicken broth a little at a time to reach a pourable but coating consistency. Keep warm.
7. Prepare filling: if using chicken, combine shredded chicken with the remaining sliced onion and season with a pinch of salt and pepper. If using cheese-only, have the crumbled queso fresco ready to fill.
8. Warm the tortillas: heat the 1/2 cup (120 ml) vegetable oil in a shallow pan over medium-high heat. Fry each tortilla just 10–20 seconds per side until soft and pliable but not crisp. Drain on paper towel and keep warm. (Alternatively, warm briefly on a comal or skillet and steam stacked in a towel.)
9. To assemble: working one at a time, dip each warmed tortilla into the warm red sauce to coat both sides, then place on a flat surface. Spoon 2–3 tbsp (30–45 ml) of shredded chicken (or 2–3 tbsp crumbled queso fresco) along the center, roll tightly, and place seam-side down on a serving platter or individual plates. Repeat with remaining tortillas to make about 18 enchiladas (3 per serving).
10. Spoon remaining sauce over the rolled enchiladas, then drizzle with crema mexicana. Scatter 1/2 cup (50 g) crumbled queso fresco over the top, sprinkle chopped cilantro, add thinly sliced radishes and remaining raw onion if desired.
11. Serve immediately with lime wedges at the table. Provide extra crema and queso for guests to add.