Margarita's International Recipes


Enchiladas Coahuilenses

In Coahuila, enchiladas are are a simple affair. They consist of tortillas fried and then soaked in a chili sauce before being topped with shredded cheese. The sauce can simply contain chilis, garlic and water - but I chose one a tad more complicated that also included chocolate. It was OK, but I'm not a big fan of the flavor of chilis in the first place. I used Oaxaca cheese for my enchiladas, as I couldn't find asadero cheese, and it was a revelation. Oaxaca is basically a more flavorful, yummier Mozarella. It's often used in quesadillas and for good reason. It's going to become my standard melting cheese.

Enchiladas Coahuilenses


  • 1 white onion, peeled
  • 2 ancho chiles, deveined and deseeded.
  • 3/4 cup bread crumbs
  • 4 Tbsp shortening or butter, divided
  • 3 garlic cloves, peeled
  • 50g Mexican chocolate
  • 1/2 tsp sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp pepper
  • dash of salt
  • 12 small corn tortillas
  • 8 oz Asadero or Oaxaca cheese, shredded


Cut onion in two. Finely chop one half and quarter the other half. Set aside.

In separate bowls, soak chiles and bread crumbs in water at room temperature for about 20 minutes. Drain the breadcrumbs and squeeze to expell as much water as possible. Heat 1 Tbsp shortening over medium-high heat. Add the breadcrums and fry for a few minutes, stirring ot make sure they don't burn.

Place chilis, breadcrumbs, quartered half-onion, chocolate, sugar, cinnamon, pepper and salt in an electric blender. Add about half a cup of water. Puree together, adding more water if necessary. You want to have a thick sauce. Pour into a bowl and set aside.

Melt remaining butter in the same pan that you used to fry the bread. Add tortillas, one or two at the time (depending on the size of your pan) and fry on both sides until they buble and start to cold. Remove to a paper toweled and soak up extra grease. Dip each tortilla in the chili sauce. Fold into thirds and place on a serving dish. Sprinkle with cheese and chopped onion. Serve.

Adapted from Ana Victoria Vázquez recipe at Recetas Gratis

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