Enchiladas Querétanas – A Unique Take On A Mexican Favorite | Authentic Mexican Cuisine

Enchiladas Querétanas trace their origins back to the state of Querétaro in central Mexico.

The capital and largest city of Querétaro is Santiago de Querétaro, often referred to simply as Querétaro. It is a vibrant city with a rich historical and cultural heritage. The historic center of Querétaro is a UNESCO World Heritage site, featuring well-preserved colonial architecture, charming plazas, and beautiful churches.

Enchiladas Querétanas is deeply rooted in the culinary traditions of the region and has been passed down through generations. While the exact historical origins of Enchiladas Querétanas are not well-documented, they are believed to have developed over time as a unique regional variation of enchiladas.

Querétaro, known for its rich agricultural heritage, influenced the ingredients used in the dish. The combination of potatoes and carrots as a filling and/or topping reflects the region’s reliance on these staple vegetables.

The cooking method of dipping the tortillas in sauce and frying them before filling with queso fresco, a popular cheese in Mexico, and rolling is also a characteristic feature of Enchiladas Querétanas. This technique not only enhances the flavor and texture of the tortillas but also sets them apart from other enchilada styles.

Enchiladas Querétanas offer a balance of flavors. The chili sauce provides a mild heat and a depth of flavor, while the filling and toppings add a savory element. Their unique preparation method, distinct flavors, and combination of textures make them a delicious representation of the region’s gastronomy.

Recipe: Enchiladas Querétanas

Ingredients:

• 12 corn tortillas
• 2 cups queso fresco, crumbled
• 2 cups enchilada sauce (store-bought or homemade)
• Vegetable oil, for frying
• 2 medium potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 1/2 cup finely chopped onion
• 1/4 cup chopped cilantro
• Optional toppings: sour cream, sliced avocado, chopped tomatoes, etc.

Instructions:

1. Heat vegetable oil in a skillet or frying pan over medium-high heat.
2. Pour the enchilada sauce into a shallow bowl.
3. Dip a corn tortilla into the enchilada sauce, coating both sides.
4. Carefully transfer the sauced tortilla to the hot oil and fry for about 10-15 seconds on each side until it softens and starts to blister. Use tongs to flip the tortilla and ensure it cooks evenly.
5. Remove the fried tortilla from the oil and let it drain on paper towels to remove excess oil.
6. Repeat steps 4-6 with the remaining tortillas, frying each one individually.
7. Cook the diced potatoes and carrots in the same oil until tender.
8. Sprinkle a generous amount of crumbled queso fresco in the tortilla.
9. Roll the tortilla tightly around the filling and place it seam side down on a serving dish.
10. Once all the enchiladas are rolled, pour any remaining enchilada sauce over them.
11. Place the cooked potatoes and carrots on top of the rolled tortillas.
12. Sprinkle the finely chopped onion and cilantro over the top of the enchiladas.
13. Serve the Enchiladas Querétanas with your choice of toppings such as sour cream, sliced avocado, chopped tomatoes, or additional chopped cilantro.

Enjoy the flavorful Enchiladas Querétanas!