Photograph of the finished Enchiladas placeras

Mexico · Bánh ngô nhúng xốt kèm rau củ Placeras

Enchiladas placeras

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tortilla Tortilla 24 leaves
  • Photograph of Chicken thighs Chicken thighs 2.2 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 4.9 oz
  • Photograph of Potato Potato 1.8 lb
  • Photograph of Carrot Carrot 2
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 9.9 oz
  • Photograph of Oil Oil 1 ⅓ cups
  • Photograph of Cabbage Cabbage 14.1 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Rice vinegar Rice vinegar ⅓ cup

Method

  1. 1 Soak dried chilies, then grind them with garlic to make a red sauce and cook for 10 minutes.
  2. 2 Boil the potatoes and carrots, slice them, then fry them in the red sauce for 4 minutes.
  3. 3 Boil the chicken, then shred it and mix it with some sauce.
  4. 4 Dip the pastry sheets into the red sauce and pan-fry quickly for 40 seconds on each side.
  5. 5 Fried vegetables in sauce are a hallmark of placeras; other versions simply pour sauce over the bread.
  6. 6 Fold the tortilla with the chicken filling, arrange the vegetables around the plate, and sprinkle with cheese and pickled cabbage.

With an appliance

  • Air fryer 44 min

    Replace step 4: spray oil onto the dipped pancake sheets, fry in an air fryer at 180 degrees for 4 minutes, flip after 2 minutes to make the pancake soft and hot instead of crispy; steps 5 and 6 still involve arranging the fried vegetables with sauce around the pancake.

Start cooking