Nicaraguan enchiladas aren't your typical Tex-Mex fare; they offer a vibrant, savory twist on the classic dish, showcasing the rich culinary heritage of Nicaragua. Forget the cheese-laden, overly-sauced versions – these enchiladas are a delightful surprise, often incorporating leftover meats or beans for a resourceful and flavorful meal. The subtle sweetness of plantains or ripe tomatoes dances with the spices, creating a harmonious blend of textures and tastes. This recipe embraces the spirit of Nicaraguan home cooking, emphasizing fresh, accessible ingredients and a simple, satisfying outcome.
This unique approach results in enchiladas that are both hearty and surprisingly light. Whether you're a seasoned cook or a culinary novice, you'll find this recipe remarkably easy to follow. Ready to discover the magic of Nicaraguan enchiladas? Let's dive into the step-by-step process and create a delicious and authentic meal.
Tools Needed
- Microwave
- Pan
- Garlic press
- Container
- Tortilla press (or large glass)
- Frying pan
- Absorbent kitchen napkins
Ingredients
- Roast chicken: 3 pieces
- Leftover rice
- Onion: 1 small
- Tomato: 1, sliced
- Poblano pepper (or bell pepper)
- Garlic: 1 clove
- Cooking oil
- Ketchup: 4 packets (or 1 jar)
- Mustard
- Pepper: a pinch
- Cumin: a pinch
- Salt
- Corn flour
- Achiote seasoning (or paste)
- Wheat flour: a couple of handfuls
- Water
- Cabbage
- Carrot
- Vinegar (apple cider or white)
Step-by-Step Instructions
Step 1. Prepare the Filling
- Shred leftover roast chicken. Microwave to make shredding easier.
- Sauté onion and poblano pepper in oil until softened.
- Add minced garlic and sauté briefly.
- Add shredded chicken and sauté for about 2 minutes.
- Add sliced tomato and sauté until softened.
- Stir in ketchup, mustard, pepper, cumin, and salt.
- Remove from heat and let cool completely.
- Mix the cooled chicken mixture with leftover rice.
Step 2. Make the Enchiladas
- Mix corn flour, achiote seasoning (or paste), salt, and water until you get a tortilla-like consistency. Add a little wheat flour for softer tortillas.
- Knead the dough until smooth.
- Use a tortilla press or large glass to flatten balls of dough between plastic sheets. Don’t make them too thin.
- Fill each tortilla with the chicken and rice mixture and seal the edges.
- Fry the enchiladas in hot oil for about 15-20 seconds per side, ensuring they don’t burst.
- Drain excess oil.
Step 3. Prepare the Salad
- Prepare a salad with shredded cabbage, carrots, tomato, salt, and vinegar.
Step 4. Serve
- Serve the enchiladas topped with salad, crema fresca, and optional extra ketchup.
Tips
- If you don't have achiote seasoning, use achiote paste diluted in water.
- Adding wheat flour to the dough helps make softer tortillas and prevents them from absorbing too much oil when frying.
- Don't make the tortillas too thin, especially since they have a lot of filling.
- Fry the enchiladas for short intervals to prevent them from bursting.
Nutrition
- Calories: 500-600
- Fat: 25-35gg
- Carbs: 50-60gg
- Protein: 30-40gg
FAQs
1. Can I use different leftover meat in this Nicaraguan enchilada recipe?
Absolutely! Chicken, pork, beef, or even shredded vegetables work well. Adjust seasonings to complement your chosen protein.
2. What if I don't have plantains? Can I substitute another ingredient?
Yes, you can substitute ripe bananas or even sweet potatoes for a similar sweetness and texture. Just be sure to cook them until soft.
3. How can I make this recipe spicier?
Add a pinch or two of your favorite chili powder or a few slices of a fresh jalapeño pepper to the sauce or filling for extra heat.
These Nicaraguan enchiladas offer a delicious way to transform leftover ingredients into a vibrant and satisfying meal. Their unique flavor profile, combining sweet and savory elements, is sure to impress your family and friends. So, gather your ingredients and experience the joy of creating this authentic Nicaraguan delight!