We're ADDICTED to This Mexican Dish

Рет қаралды 43,875

Күн бұрын

Пікірлер: 79

@elmerduran6497 6 ай бұрын

As a first gen Mexican American, I can tell you this is EXACTLY how my mom used to make us Enchiladas growing up, she was born and raised in Mexico...this is legit!

@oltedders 6 ай бұрын

I've never seen ANY Mexican recipe cooked like this. HUGE amount of onions. Chicken fried and boiled in chicken broth and veggies. Lots more steps than necessary IMO. They look really tasty, but I've never seen this method used before.

@oltedders 6 ай бұрын

@elmerduran6497 There's a big difference in "making dishes how you want them" and traditionally prepared food. I was a professional cook for 12 years. I don't rely on recipes for the food I prepare, but most of the ethnic cooking I have observed has very little variation in the ingredients and even less in the method of preparation. I had never seen enchiladas made like this before. Dipping the tortillas in the sauce 1st, then frying them is traditional, but few do it now because of the mess it creates. That part I found interesting because it has largely fallen out of favor. Be that as it may, no doubt they were delicious.

@oltedders 6 ай бұрын

@elmerduran6497 They're not making any KZbin videos, apparently.

@notrbh Ай бұрын

Any advice in how to get a foot in the door to be a chef without culinary school? @oltedders

@genevieve3589 3 ай бұрын

loved the subtle emphasize on minimizing waste in the kitchen!! sometimes, the viewer just has to assume that nothing goes to waste in the recipe video but sometimes it's hard to imagine what to do with the leftovers

@nancy9704 6 ай бұрын

How could it not be outstanding when you're cooking with the freshest ingredients! Look at that stock! I'm going to give it a go. Thank you so much!

@BLTkitchen 6 ай бұрын

Fresh ingredients make all the difference😋

@timivers8823 4 ай бұрын

I want to thank you chef Parisi, for your love of food. Your instruction is great, recipes are fabulous, and your personality is so relatable. Keep up the good work! Btw: made these tonight and the family said, this is Sunday dinner.🤙

@lynnwillard3414 6 ай бұрын

@Chef Billy Parisi HOLY SMOKES!!! Made this enchilada sauce yesterday and it is AMAZING!!!!! ⭐⭐⭐⭐⭐

@Garapetsa 6 ай бұрын

Billy the secret to enchiladas is the sauce! In Chicago they always use pre made bottle or can. When I moved to Oklahoma a Mexican neighbor showed me how to make red sauce.

@anotherjoe5675 6 ай бұрын

Looks absolutely delicious! And I typically like making things from scratch. But try this. Find some frozen taquitos at Costco, they come in chicken(?) rolled in flour tortillas or beef(?) in corn tortillas. Get some canned enchilada sauce, green if chicken, red if beef enchiladas. Put some sauce in bottom of baking dish. Add taquitos. Cover with sauce and grated cheese. Bake 350°F for 30 minutes. Done. Outrageously easy. You won't believe how good!

@cartercarter7755 6 ай бұрын

Can't wait to try this. Especially the sauce. Thanks!

@AboveTheHumans 6 ай бұрын

Excellent recipe and techniques! Those look so bomb! The technique of dipping your tortilla in the sauce first then quickly frying in very little oil is the Sinaloan style. Enchiladas are a regional dish of the Mexican gastronomy that differ from state to state. Some of the best I’ve had are Jalisco style, Michoacán style, Sinaloa style and Oaxaca style. Insanely underrated delicious dish if made correctly, or should I say, authentically, with a sauce made from scratch and corn tortillas, each treated individually accordingly to style. I’ve made them combining styles and techniques from different states.

@jb8801 6 ай бұрын

This looks amazing! Thank you, Chef.

@brendariley8982 6 ай бұрын

OMG these look amazing and I'm drooling.

@BLTkitchen 6 ай бұрын

I agree they look great!

@marroosh 3 ай бұрын

Ok I’m salivating here!

@arlenesolis024 6 ай бұрын

Omg I’m drooling 🤤. I am definitely going to make this dish. The sauce is what I look for if the enchiladas will be amazing and given you made it from scratch and not from a can makes it worth it ❤

@BLTkitchen 6 ай бұрын

It does look really good!

@AnthonyMaroncelli 4 ай бұрын

I made this tonight. My son came to me and said Dad, you outdid yourself. Delicious. My wife said very good. Thank you!

@horaliarn 6 ай бұрын

Chef Parisi, I have to tell you, I wouldn't change a thing from your recipe, this is exactly how I make my enchiladas rojas. Whenever I am out of mexican crema, I put a little bit of vinegar in heavy whipping cream, let it do its magic, and add some salt when it has thickened. You really can't substitute sour cream for Mexican crema! thank you so, so, much for what I consider, is honoring my roots and appreciating my mexican heritage. Might I suggest that your next mexican recipe be mole? Thanks Chef!

@nanno8483 6 ай бұрын

Chef this looks amazing! I can hardly wait to try it. Puts me in the mood for a traditional Mole Sauce. We are going to need you for that!

@anafindlay1696 6 ай бұрын

Hello Chef Billy This is very similar to my grandma's recipe The toppings are slightly different but "The Chile sauce is Queen" Thanks for sticking to traditional Mexican recipes 💗😋💜

@MZTHICK76 6 ай бұрын

Looks delicious 😋

@teresasmith7928 6 ай бұрын

Oh yum!!! My favorite Mexican food!!

@joypolk3093 6 ай бұрын

Hi Chef, wonderful recipe! So happy to see you using traditional Mexican spices. The only thing I would caution in using is the root end of the onion , it always has dirt in it, but the other onion skins are wonderful to use. 😊👍

@AZ-Sharon 6 ай бұрын

Chef Billy, I'm stopping in to say I was wrong. I thought the way to cook the corn tortillas was oil first then sauce then fill. While that is indeed one way of doing it, I did a deep dive to see who/where the sauce then oil method originated and found it to be Michoacan. I thank you for showing me something new, as always!😎

@Mycocinita 6 ай бұрын

I always warm up my tortillas prior to frying so it won’t fall apart 👍 looks delicious

@lynnwillard3414 6 ай бұрын

I'm going to make a bunch of that sauce and can it!

@BLTkitchen 6 ай бұрын

That's a great idea!

@alunjprice 6 ай бұрын

I’m going to have to try this, looks delicious.

@marym434 6 ай бұрын

Wow, that sauce! Surprised the enchiladas never went in the oven.

@rrichardson652 6 ай бұрын

I love Mexican cuisine and I am sure your recipe will be delicious, too.

@fishnewhere387 6 ай бұрын

Just grabbed everything for this. Only bummer is i used the lock of my homemade stock last night. But this ahould still be phenomenal. Prepping everything tonight and doing the fill/finish tomorrow..

@Eric1SanDiego1 6 ай бұрын

When Billy said you can use any neutral-flavored oil, Chef Jean-Pierre's voice immediately came into my head and said "Or you can use clarified BUTTER! You can't go wrong with BUTTER, whoa whoa hah hah!" I feel like I have access to so many wonderful chefs giving me so many wonderful ideas, it's so much fun. I'm not even a third of the way through this video yet and already know I'm going to make it. Billy had me at the first ten seconds.

@drk321 6 ай бұрын

Excellent.

@AZ-Sharon 6 ай бұрын

Hey, Chef Billy! I watch all your videos and always learn something new! I was born and raised in Arizona and I've been making enchiladas for a long time. My question for you is regarding the order of cooking the corn tortillas. We have always cooked for seconds in oil THEN place in the enchilada sauce before assembling. Just the opposite where you first placed in the sauce then the oil. Do you have a reason for doing it in that manner? Thanks so much! Love your channel!

@ChefBillyParisi 6 ай бұрын

Have seen it both ways. Just preference I suppose.

@AZ-Sharon 6 ай бұрын

You are the Chef and thought you may have a technical reason. Thanks

@BLTkitchen 6 ай бұрын

@@AZ-Sharon I think his way makes sense. The tortilla will get coated in the sauce and then the frying will better bind that sauce while also carmelizing the sugars in the sauce.

@AZ-Sharon 6 ай бұрын

@@BLTkitchenI most often skip that step and just soft fry the tortillas, pat the oil off, put the enchilada together, then pour the sauce over the top, completely covering them before baking.

@ericfrancis7816 6 ай бұрын

Madre de Dios.... Thanks!

@emeldakirkpatrick9786 6 ай бұрын

I am going to cook this for dinner tonight thank you

@yvonneleonard7665 6 ай бұрын

Looks Gorgeous 😍

@1yamawai1 6 ай бұрын

that was great!

@mybostonlife.8682 6 ай бұрын

Amazingly delicious!!!

@juancarrera8397 Ай бұрын

You should try enchiladas mineras.

@lisapop5219 6 ай бұрын

Mmm I can just about smell it 😋

@scenario1236 6 ай бұрын

I want to see a Mexican Grandmothers reaction video to this…

@MR-bq6xu 6 ай бұрын

This is better than adding chicken bouillon

@BLTkitchen 6 ай бұрын

Great recipe! Do you have any suggestions for people allergic to onions? What would you sub in instead?

@conartist8559 6 ай бұрын

Who makes that rondeau pan brother Billy???

@olemissguy200 5 ай бұрын

Idk if it’s because I use store bought corn but no matter what any time I try to dunk them in a sauce they fall apart and break up

@2021-j2d 6 ай бұрын

That plate w your spices looked like a happy face w a black eye!

@ChefBillyParisi 6 ай бұрын

😂😂

@wolf-yw9wk 6 ай бұрын

an easier way is to throw your tortillas over your burner get a little char on them then dip into your sauce, then fill. much cleaner and you get more depth from the tortilla itself and better texture from drying the tortilla out some from the burner. less dishes,less clean up, less frying in oil etc.

@ChefBillyParisi 6 ай бұрын

You actually don’t want it dried out, you want it moist so that it can absorb the sauce as well as not tear when rolling.

@wolf-yw9wk 6 ай бұрын

@@ChefBillyParisi they won’t tear when u do that. they are pliable from the heat not from oil. they are cruelly stronger as a result. u can stack up 20 tortillas if u need to this way if ur trying to cook more than 2 at a time and not be juggling, the way ur doing it works if ur making a couple plates but after that they get too wet from being wet.

@wolf-yw9wk 6 ай бұрын

@@ChefBillyParisi if ur reheating tortilla over heat first they are more pliable and less likely to tear. it’s not the oil that is making them pliable or the water in ur sauce. it’s the heat that is helping them not to tear. take a cold sauce and oil and dunk ur tortilla into it and try to fold it, it will be crumbly. take the same cold sauce and oil and heat ur tortilla over a burner then dunk it in and u will see the tortilla itself is completely pliable and can be shaped far easier. u can prep out 100 no problem and control the amount of sauce going into ur filling as well. ur not dependent on multiple pan juggling trying to plate 16 enchiladas on 4 plates doing 2 at a time in a splattering oil pan w a watery tortilla.

@riverrock335 6 ай бұрын

Vegetable scraps go to my rabbit.

@BLTkitchen 6 ай бұрын

Awww bunny gets the yummys🐰

@isagsd5502 6 ай бұрын

Nice watch. What is it?

@ChefBillyParisi 6 ай бұрын

undone

@thesoandso2 5 ай бұрын

Make collabos with other food KZbinrs such as binging with babish and joshua weissman ❤

@wrigley60 2 ай бұрын

Hell to the no. This channel is about cooking, not about garnering clicks.

@thesoandso2 5 ай бұрын

Add curry powder to the sauce ❤

@AnthonyFlores-vq9ji 6 ай бұрын

WTF? Things that do not belong in an enchilada sauce...Cloves, cinnamon, sesame...How do you even defend that as "authentic?" Perhaps, but rarely, in a mole, but not a chile based enchilada sauce.