• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
menu icon
go to homepage
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
subscribe
search icon
Homepage link
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
×

You are here: Home » Vegetarian

Chile Piquin enchiladas Recipe

Published: Jun 4, 2018 · Updated: Feb 24, 2020 by Mely Martínez

JUMP TO RECIPE

In the State of Veracruz in Mexico, there is a large variety of enchiladas made using the Piquin pepper (Chile Piquin). Some are made using only the pepper and thus tend to be very spicy, but this recipe is a little mellower since it also uses tomato. While it has a little bit of spice, I made sure that people that prefer a mild sauce could enjoy this recipe.

Chile Piquin Enchiladas

"This post is intended for an audience of adults age 21 and older. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SutterHomeSweetOnSpice #CollectiveBias

Chile Piquin enchiladas recipe - Corn tortillas made using a spicy piquin pepper salsa.
Chile Piquin salsa with tomato covers these delicious enchiladas

Besides being a common dish at homes, these Chile Piquin Enchiladas are also on the menus of many small eateries, that generally serve them with a portion of grilled meat and a side of refried beans. At home, I like to serve the enchiladas like this as well.

The chile piquin pepper is small but fiery; it’s among the hottest-rated peppers in Mexico. When having this dish, I like to enjoy a glass of SUTTER HOME White Zinfandel. The sweetness of the wine creates a nice contrast with the heat of the enchiladas (and many other types of spicy meals). I highly recommend it!

Piquin chile enchiladas this is one of the many uses for piquin chile peppers.

Believe me when I tell you, I ALWAYS have a chilled bottle of this wine in my fridge! Sutter Home is an award-winning California winery that produces consistent quality wines, and they’re my go-to wine at home. I like to have the White Zinfandel with the meals I make, and very often I’ll have it while I’m cooking! Once again, I highly recommend their wines. They’re very affordable and offer several varietals, so you know you can find something you’ll like.

Chile piquin enchiladas recipe one of the many uses for piquin chile peppers is making enchiladas.

How to make chile piquin enchiladas

JUMP TO FULL INSTRUCTIONS

NOTES:

If piquin peppers are not available, you can use 4 arbol chile peppers

DIRECTIONS:

Chile Piquin pepper enchiladas the roasted chile piquin peppers add more flavor.
  • Toast the piquin peppers on a hot griddle for about one minute, making sure to avoid burning the peppers (this step is a very quick one). (Please check the ingredients list below)
  • Place the piquin peppers, chopped tomatoes, garlic clove, and ½ cup of water into your blender. Process until you have a very smooth sauce.
  • Heat one (1) tablespoon of vegetable oil in a frying pan and add the finely chopped white onion. Cook for about 3 minutes until it becomes transparent.
  • Pour the salsa into the frying pan and cook on medium-high for 8-10 minutes, until the tomatoes are cooked. Season with salt and set aside.
Chile Piquin enchiladas using corn tortillas that are fried first will help to fold them easily.
  • In another frying pan, heat the remaining three (3) tablespoons of vegetable oil and lightly fry each tortilla, turning once to fry each side. The tortilla has to still be soft and pliable. Place the tortillas on a plate covered with a paper towel.
chile piquin enchiladas made using corn tortillas
  • To assemble the enchiladas: immerse each tortilla in the Piquin chile sauce, turning once, then place it on your serving plate by folding the tortilla.
Chile piquin enchiladas using corn tortillas, one of the many uses for piquin chile peppers.

Finally, sprinkle the Queso Fresco over the Chile Piquin enchiladas.

To fry the tortillas I used a 10" frying pan.

I’m very selective about who I partner with, as I don’t want to overwhelm my readers with products & sponsorships. Therefore, if you see a company or product I’m working with, it’s because they rock! They help this little blog of mine keep producing delicious recipes, and allowing me to show you the things I love.

Other Chile Piquin Recipes

Chile piquin enchiladas recipe

Chile piquin enchiladas

Mely Martínez
Chile Piquin enchiladas are just one of the many uses for piquin chile peppers. These enchiladas are deliciously spicy with the advantage that you can adjust the heat. Chile piquin is also known as tepin, chiltepin among other names. Serve with a glass of Sutter Home White Zinfandel.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Antojitos
Cuisine Mexican
Servings 4
Calories 337 kcal

Ingredients
  

  • 2 tablespoons Dried Piquin Peppers
  • 2 medium-size tomatoes
  • 1 garlic clove
  • 4 tablespoons of vegetable oil
  • ⅓ cup white onion finely chopped
  • 8 medium corn tortillas
  • ½ cup crumbled Queso Fresco
  • 2 red onion slices
  • Salt to taste

Instructions
 

  • Toast the piquin peppers on a hot griddle for about one minute, making sure to avoid burning the peppers (this step is a very quick one).
  • Place the piquin peppers, chopped tomatoes, garlic clove, and ½ cup of water into your blender. Process until you have a very smooth sauce.
  • Heat one (1) tablespoon of vegetable oil in a frying pan and add the finely chopped white onion. Cook for about 3 minutes until it becomes transparent.
  • Pour the salsa into the frying pan and cook on medium-high for 8-10 minutes, until the tomatoes are cooked. Season with salt and set aside.
  • In another frying pan, heat the remaining three (3) tablespoons of vegetable oil and lightly fry each tortilla, turning once to fry each side. The tortilla has to still be soft and pliable. Place the tortillas on a plate covered with a paper towel.
  • To assemble the enchiladas: immerse each tortilla in the Piquin chile sauce, turning once, then place it on your serving plate by folding the tortilla.
  • Finally, sprinkle the Queso Fresco over the Chile Piquin enchiladas.

Notes

  • If piquin peppers are not available, you can use 4 arbol chile peppers

Nutrition

Serving: 2EnchiladasCalories: 337kcalCarbohydrates: 36gProtein: 7gFat: 19gSaturated Fat: 13gCholesterol: 10mgSodium: 149mgPotassium: 427mgFiber: 6gSugar: 7gVitamin A: 2340IUVitamin C: 11.9mgCalcium: 151mgIron: 1.3mg
Tried this recipe?Let us know how it was!
  • Guava Jam Recipe
  • Mexican Squash with Cheese
  • Steamed Purslane Recipe
  • Cream of corn soup Recipe
« Mexican Shredded Chicken Recipes
Instant Pot Black Beans (Mexican Style) »

Reader Interactions

Comments

  1. Patricia J Cruz

    August 08, 2018 at 8:36 pm

    Ms Martinez, I have been looking for an enchiladas entomatadas recipe. Is the piquin enchilada recipe one in the same?
    Please help.
    Thank you so much.

    Patricia

    Reply
    • mmartinez

      August 09, 2018 at 7:40 pm

      Hello Patricia,
      Here is the link to the Entomatadas recipe, usually entomatadas do not have any pepper, but some people like to add serrano o jalalpeño.
      Entomatadas Recipe

      Reply
  2. April

    July 09, 2018 at 10:17 am

    5 stars
    very easy to make and the flavor was amazing thank you!

    Reply
    • mmartinez

      July 10, 2018 at 9:37 am

      Hello April,
      Thank you for trying the recipe for the Piquin Enchiladas.

      Reply

Leave a Reply & Rating Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

Read more...

ORDER YOUR COPY NOW!

Mexican Cookbook
The Mexican Home Kitchen Cookbook

Taco Recipes

  • Taco Toppings
  • Cod Crispy Fish Tacos [Pescadillas]
  • Ancho Pepper Shredded Beef for Tacos
  • Tacos Arabes Recipe

Salad Recipes

  • Raw Nopales Salad
  • Fresh Corn Salad with Purslane
  • Mexican Chicken Salad
  • Hearts Of Palm Salad

AS FEATURED IN:

Footer

About

ABOUT
PRIVACY POLICY
USER SERVICE AGREEMENT
ACCESSIBILITY STATEMENT

Newsletter

SIGN UP FOR EMAILS AND UPDATES!

Follow / Contact

FACEBOOK
INSTAGRAM
PINTEREST
CONTACT

COPYRIGHT © 2022 · MEXICO IN MY KITCHEN