Chile Piquin enchiladas Recipe

5 from 3 votes

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Chile Piquin Enchiladas

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In the State of Veracruz in Mexico, there are 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 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!

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.

HOW TO MAKE CHILE PIQUIN ENCHILADAS

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NOTES:

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

DIRECTIONS:

• 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.

• 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.

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

CHILE PIQUIN ENCHILADAS

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 3 votes

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Course: Antojitos

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4

Calories: 337kcal

Author: Mely Martínez – Mexico in my Kitchen

Ingredients

• 2 tablespoons Dried Piquin Peppers
• 2 medium-size tomatoes
• 1 garlic clove
• 4 tablespoons of vegetable oil
• 1/3 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

Tried this recipe?Mention @Mexicoinmykitchen or tag #Mexicoinmykitchen!

Nutrition

Serving: 2Enchiladas | Calories: 337kcal | Carbohydrates: 36g | Protein: 7g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 10mg | Sodium: 149mg | Potassium: 427mg | Fiber: 6g | Sugar: 7g | Vitamin A: 46.8% | Vitamin C: 14.4% | Calcium: 15.1% | Iron: 7.1%

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