Mexican · IV The Method
Enchiladas: Assembly and Technique
I
Origin
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II
Description
Enchiladas — corn tortillas dipped in chilli sauce, filled, rolled, and served with more sauce — require a specific assembly technique to prevent the tortilla from becoming soggy before service. The key: the tortilla is briefly fried in oil before being dipped in the sauce — the oil coating prevents the sauce from fully penetrating the tortilla and turning it soggy. Unfried tortillas in enchiladas are a different preparation — softer, more integrated with the sauce, less textural contrast.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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