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📍 Tula

Enchiladas tultecas

· Lunch

Red-tortilla enchiladas filled with cheese and chorizo, topped with lettuce, tomato, and chile piquin.

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Enchiladas tultecas: Red-tortilla enchiladas filled with cheese and chorizo, topped with lettuce, tomato, and chile piquin.
Photo: ChefCarlsson · CC BY-SA 4.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 50 min🍽 4 servings📊 Intermediate🏷 Commonly associated
Preparation
30 min
Cooking
20 min
Waiting and resting
0 min

History

Tula, the first Pueblo Magico of Tamaulipas and home of the Tamaulipan cuera leather jacket, has in the enchiladas tultecas its most representative dish. The tortilla is dyed red with chile and filled with cheese and chorizo, served with fresh vegetables; they are eaten in nearly every eatery in town.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Rehydrate the chiles in hot water and blend them with garlic and salt to form a thick salsa.

  2. 2

    Fry the chorizo until well cooked and set it aside.

  3. 3

    Dip the tortillas in the chile salsa to dye them and fry them lightly.

  4. 4

    Fill each tortilla with cheese, chorizo, and onion, and roll it up.

  5. 5

    Arrange the enchiladas and bathe them with a little more salsa.

  6. 6

    Serve with lettuce, tomato, and chile piquin sprinkled on top.

Cooking tips

  • Drain the cooked chorizo so the enchiladas do not become overly greasy.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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