From my Mexican cooking class, featuring a menu from the state of Michoacán, comes this main course: a complex (and filling) mix of enchiladas, vegetables and chicken called Enchiladas Placeras Estilo Pátzcuaro.
- The salsa is a mix of eight Guajillo chiles (seeds, veins and stems removed, boiled in water for 10 minutes), 1/4 onion, 1 garlic clove, 1 tsp cumin, 1 clove (crush slightly) and a small amount of the water the chiles were boiled in, all pureed in a blender. To the puree add 1 Tbsp white vinegar, 1/2 tsp of oregano and salt to taste. Set aside.
- Four chicken quarters (thigh and leg) are poached until done.
- Diced and blanched carrots and potatoes are fried until golden, then set aside to keep warm.
- The poached chicken pieces are fried until golden and set aside.
- The toppings are prepped: 1/2 cup diced white onion, 1/2 cup crumbled queso fresco, a squeeze bottle of crema fresca and 1/2 can pickled jalapeños.
- Romaine lettuce leaves are washed and set aside.
- Now comes the interesting bit. Tortillas are spread with the salsa and then passed quickly through hot oil.
- An enchilada assembly line is formed. The first person adds the lettuce leaf, the next the tortilla and salsa, followed by the chicken, the potatoes and carrots and finally the diced white onion, crumbled queso fresco, pickled jalapeño rings and a drizzle of crema fresca.
Like the Sopa Tarasca (recipe), this dish is also from Patzcuaro, a place you can easily spend a week or so in. Here are some more streetscapes from town: