Bites & Bytes

The Eternal Debate: Red or Green?

So, you walk into a New Mexican diner, and they ask you, “Red or green?” We’re talking about the chile sauce that’s going to soak into your enchiladas, adding layers of flavor and meaning. This seemingly simple choice touches on ancestral traditions, regional pride, and the complexities of culinary evolution. For me, it’s a bittersweet moment; a red sauce hints at a smoky, intricate past, while a green sauce screams freshness and a touch of audacity. But, hey, why not go Christmas-style and have both? Your taste buds deserve a party.

The Corn Connection

Corn is the backbone of an enchilada—well, more like its heart and soul. Corn has nourished civilizations for thousands of years, and its history is intrinsically tied to Mesoamerican cosmology. The Mayans even had a corn god, right? In many indigenous traditions, corn wasn’t just sustenance; it was the essence of life. This isn’t just about the tortillas; it’s about an ingredient that has stood the test of time and tumultuous history.

One Word: Tortillas

Ah, the humble tortilla. Rolling it around the filling is like wrapping a gift that keeps on giving. Tortillas have evolved, too, accommodating modern tastes without shedding their ancestral skins—gluten-free, keto, you name it. Yet, the classic corn tortilla remains the epitome of an enchilada. Could you use a flour tortilla? Sure, but to me, that’s like reading Shakespeare in emojis—a fun experiment but lacking in depth.

The Filling: A Palette for Innovation

While the enchilada has its roots deeply planted in tradition, the filling has been a playground for culinary innovation. From shredded chicken to a mix of zucchini and corn, the options are endless. However, for this odyssey, let’s stick with a filling that honors both the past and the present—a succulent blend of slow-cooked beef and black beans.

The Economic Sizzle

The enchilada isn’t just an ensemble of tasty components; it’s a reflection of economic exchanges, trade routes, and even globalization. Did you know that the cheese you sprinkle generously on top has its roots in the Spanish conquest? Cheese wasn’t a thing in Mesoamerican cuisine until European cows entered the equation. But that’s the beauty of food—it can survive colonization, adapt, and still keep its core identity.

Double-Sauced Enchiladas: A Symphony in Red and Green

Ingredients

For Red Sauce

• 8 dried red chiles (Ancho or Guajillo for mild heat, add some Arbol for a kick)
• 4 garlic cloves, peeled
• 1 medium-sized onion, chopped
• 2 medium-sized tomatoes, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon oregano (preferably Mexican)
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt to taste
• 2.5 cups of chicken or vegetable broth

For Green Sauce

• 8 tomatillos, husked and rinsed
• 2 poblano peppers
• 1 jalapeño pepper (seeds removed if you prefer less heat)
• 4 cloves of garlic, peeled
• 1 medium onion, quartered
• 1 bunch cilantro, leaves and stems included
• 1 lime, juiced
• 1 teaspoon ground cumin
• 1/2 teaspoon coriander powder
• Salt to taste
• 2 tablespoons olive oil
• 2 cups chicken or vegetable broth

For the Filling

• 2 chicken breasts, cooked and shredded (Vegetarian option: Use cooked black beans or your choice of plant-based protein)
• 1 medium onion, finely chopped
• 1 bell pepper, finely chopped
• 1-2 jalapeños, finely chopped (adjust according to your heat preference)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• A pinch of cayenne pepper (optional, but adds extra heat)
• Salt and pepper to taste
• 2 tablespoons olive oil

For Assembly

• 8-10 corn tortillas
• 2 cups shredded cheese (I recommend a mix of Monterey Jack and cheddar)
• 1 cup red enchilada sauce (from the recipe above)
• 1 cup green enchilada sauce (from the recipe above)

Steps

For the red sauce:

1. Chile Prep: Remove the stems and seeds from the dried red chiles. Soak them in hot water for 15 minutes to soften.
2. Sauté Magic: In a skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add garlic and continue to sauté for another 2 minutes.
3. Tomato Time: Toss in the chopped tomatoes and cook until they soften and become pulpy.
4. Blend: Drain the soaked chiles and add them to a blender along with the sautéed onion, garlic, and tomatoes. Add cumin seeds, oregano, and smoked paprika. Pour in one cup of broth and blend until you get a smooth sauce.
5. Simmer and Savor: Return the blended mixture to the skillet. Add the remaining broth and season with salt. Let it simmer on low heat for 20-25 minutes, stirring occasionally, to meld all those delicious flavors together.

For the green sauce:

1. Char and Cheer: Preheat your oven’s broiler. Place tomatillos, poblano peppers, and jalapeño on a baking sheet. Broil until the skins are blistered and slightly blackened, flipping halfway. This will impart a smoky depth to your sauce.
2. The Sauté: In a skillet, heat olive oil over medium heat. Add quartered onion and garlic, sautéing until just golden.
3. Blender Magic: Remove the skin and seeds from the charred poblanos. Place them in a blender along with the tomatillos, jalapeño, sautéed onion and garlic, cilantro, lime juice, cumin, and coriander powder. Add a cup of broth and blend until smooth.
4. Simmer & Unite: Transfer the green goodness to a saucepan. Add the remaining broth and bring the mixture to a simmer. Let it bubble away for about 20 minutes to allow the flavors to harmonize like an old-school band reunion.
5. Taste & Adjust: Finally, season with salt, and if you like, add a little more lime juice or cilantro for that extra punch.

For the enchiladas:

1. Sauté That Filling: In a skillet over medium heat, add olive oil. Sauté onion, bell pepper, and garlic until softened. Stir in the shredded chicken, ground cumin, salt, and pepper. Cook for another 5 minutes.
2. Tortilla Tango: Briefly heat each tortilla on a hot skillet. This will make them more pliable. Trust me, no one likes a cracked tortilla.
3. Roll ‘Em Up: Spoon a generous amount of the sautéed filling into each tortilla, sprinkle some cheese, and roll it up.
4. Sauce Symphony: This is where the magic happens. In a baking dish, ladle a small amount of the red sauce to create a base. Place the rolled tortillas seam-side down.
5. A Tale of Two Sauces: Pour the red enchilada sauce over one half of the enchiladas and the green sauce over the other half. Ah, the duality of life captured in culinary form!
6. Cheese Galore: Sprinkle the remaining cheese over the top.
7. Oven Love: Preheat your oven to 375°F (190°C). Bake the enchiladas for about 20 minutes, or until the cheese is bubbling and slightly browned.
8. Final Touch: Once out of the oven, you could garnish with fresh cilantro leaves, a dollop of sour cream, or some sliced avocados. Your kitchen, your rules.

You might be wondering, why double-sauced? Well, it’s a yin-yang affair. The red sauce brings that robust, earthy kick, representing the culinary traditions deeply rooted in the soil of its origin. The green sauce, on the other hand, adds a zesty brightness, akin to the spirited festivals and lively marketplaces of Mexican culture. Together, they offer a rich and balanced culinary experience that captures the depth and diversity of Mexican cuisine. A true gastronomic narrative, if you will. 🌶️🍃

So go ahead, dive into this intellectual feast of a meal, and relish the journey it takes you on. Because food isn’t just about sustenance; it’s a dialogue across time and space, a taste of humanity in each bite.

A Parting Note

The enchilada is an odyssey—a journey that each of us can personalize, yet its essence remains unchanged. It’s an epitome of resilience and celebration, wrapped in the comforting embrace of a tortilla. Try making it at home, and you’ll see what I mean. There’s nothing like feeling the history and complexity in every bite, making the cooking process itself a kind of edible meditation.

So, next time someone asks you, “Red or green?” maybe you’ll pause, appreciating the weight and wonder behind such a simple question. Until then, stay curious, and keep exploring the labyrinthine world of food and its ability to tell the most human of stories.

Bon appétit, or as they say in Spanish, “¡Buen provecho!” 🌽🌶📜