Entree: Mexico – Michoacan (Western Mexico) – Enchiladas Placeras

Serving Size: 6

Approximate Time

Prep 45 min

Cook 40 min

Additional 15 min

Total 1 hr 40 min

Ingredients

- 24 (6-in) corn tortillas
- 1 lb (454 g) cooked shredded chicken (see Instructions if starting from raw)
- 8 oz (225 g) cooked shredded pork (carnitas or braised pork shoulder)
- 6 oz (170 g) Mexican chorizo, casings removed
- 2 tbsp (30 ml) vegetable oil, plus more for frying
- 2 tbsp (30 g) lard or vegetable shortening (optional, for richer tortillas/frying)
- 2 medium russet potatoes, peeled and diced, approx. 1 lb (450 g)
- 2 medium carrots, peeled and diced, approx. 8 oz (225 g)
- 1 medium white onion, finely chopped, about 8 oz (225 g)
- 3 garlic cloves, minced
- 6 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 medium Roma tomatoes, halved
- 2 cups (480 ml) low-sodium chicken broth, divided
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano or regular oregano
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 8 oz (225 g) queso fresco or panela, crumbled
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1 bunch fresh cilantro, chopped (for garnish)
- 4–6 radishes, thinly sliced (for garnish)
- 2 limes, cut into wedges
- Optional side — Fried chicken:
  - 6 bone-in chicken pieces (thighs and drumsticks), approx. 3 lb (1.4 kg)
  - 1 cup (240 ml) buttermilk (for brine)
  - 1 1/2 cups (190 g) all-purpose flour and 1 tsp (5 g) salt for dredging
  - Vegetable oil for deep frying
- Optional: 1 1/2 cups (360 g) warm refried beans for serving

Instructions

Short Description:
Hearty Michoacán-style enchiladas topped with a braised vegetable ragú of potatoes and carrots plus a trio of meats — shredded chicken, shredded pork and chorizo — finished with queso fresco and crema; traditionally served with a side of crisp fried chicken. This is a complete main-course meal with starch, vegetables and protein.

Regional Notes:
This Michoacán version (placeras) features a topping of stewed potatoes and carrots and a mix of meats rather than a single filling; the sauce is a bright guajillo/ancho red sauce typical of Western Mexico. Enchiladas placeras are commonly sold by market vendors (placeras) and are often plated with fried chicken on the side.

1. If starting proteins from raw: to make shredded chicken, place 1 lb (454 g) boneless skinless chicken (not listed separately) in a pot with 4 cups (960 ml) water or broth, 1/2 onion, 1 garlic clove, and 1 tsp salt; simmer 15–20 minutes until cooked through, then shred and set aside. For shredded pork, use leftover carnitas or braise 1 lb (454 g) pork shoulder with 1/2 cup (120 ml) chicken broth, 1 garlic clove, and a pinch of salt covered at low heat 1–1.5 hours until shreddable; shred and keep warm.
2. Toast chiles: heat a dry skillet over medium heat and toast guajillo and ancho chiles 20–30 seconds per side until fragrant but not burnt. Remove from heat and place in a bowl; cover with hot water and soak 15 minutes until pliable. Drain.
3. Make the red sauce: char-roast the Roma tomatoes (cut side down) in the same skillet until softened and slightly blackened, about 6–8 minutes. In a blender combine soaked chiles, roasted tomatoes, 1/2 medium onion (about 4 oz/115 g), 2 garlic cloves, 1 cup (240 ml) chicken broth, cumin, oregano and a pinch of salt; blend until smooth. Pass through a fine sieve into a saucepan. Simmer sauce 8–10 minutes, seasoning with salt and pepper; add more broth if too thick. Keep warm.
4. Cook fillings: in a large sauté pan, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add chopped onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds. Add diced potatoes and carrots, bay leaf and 1 cup (240 ml) chicken broth; cover and simmer 12–15 minutes until vegetables are tender and most liquid has reduced. Remove bay leaf and adjust salt and pepper.
5. Brown chorizo: in a small skillet, cook chorizo over medium heat, breaking up with a spoon, until cooked through, 6–8 minutes. Drain excess fat and mix chorizo into the potato/carrot ragú. Stir in shredded chicken and shredded pork gently to warm and combine, keeping some meats distinct for texture.
6. Prepare tortillas: lightly fry each tortilla in 1–2 tbsp (15–30 ml) hot oil for 15–20 seconds per side until pliable but not crisp; drain on paper towels. Alternatively, warm tortillas on a comal or skillet and keep covered with a cloth to remain pliable.
7. Assemble enchiladas placeras: place 4 tortillas on each serving plate (slightly overlapped) or stack in a shallow baking dish for family style. Spoon a thin layer of red sauce over the tortillas. Distribute the meat-and-vegetable ragú evenly over the tortillas, piling slightly in the center. Spoon additional red sauce over the top to coat the ragú.
8. Finish and garnish: crumble queso fresco (8 oz / 225 g) over the top, drizzle crema (1/2 cup / 120 ml), scatter chopped cilantro and sliced radishes, and serve with lime wedges. Offer warm refried beans at the side if using.
9. Optional — Fried chicken side (traditional accompaniment): brine bone-in pieces in buttermilk for at least 1 hour (or up to overnight). Drain, season, then dredge in seasoned flour (1 1/2 cups / 190 g flour mixed with 1 tsp / 5 g salt and pepper). Heat vegetable oil to 350°F (175°C) in a deep skillet or fryer and fry chicken pieces in batches until golden and cooked through, 12–15 minutes depending on size. Drain on a rack and serve alongside enchiladas.
10. Serve hot: plate 3–4 enchiladas per person (depending on how you arrange tortillas), garnish as above, and offer fried chicken pieces per diner if desired. Enjoy with lime and extra salsa if preferred.