Veracruz-style Enchiladas
Veracruz — Mother recipe · en it
A rich and colorful dish, Veracruz-style enchiladas are a culinary masterpiece that combines fish and vegetables in a tomato and pepper sauce.
⏱️ 30 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 200 g of red bell peppers, sliced
- 200 g of green bell peppers, sliced
- 200 g of yellow bell peppers, sliced
- 200 g of swordfish, cut into pieces
- 100 g of red onion, chopped
- 100 g of zucchini, sliced
- 100 g of tomatoes, cubed
- 500 ml of tomato sauce
- 100 ml of olive oil
- Salt and pepper to taste
- 12 corn tortillas
- Grated Parmesan cheese
Method
- In a skillet, sauté the onion with olive oil, then add the peppers, zucchini, and tomatoes. Cook over medium heat for 10 minutes, stirring occasionally.
- Add the fish and continue cooking for another 5-7 minutes until the fish is fully cooked.
- In another skillet, mix the tomato sauce with the red, green, and yellow peppers, tomatoes, and onion.
- In a baking dish, place the corn tortillas and fill each with a spoonful of fish sauce. Fold the tortillas to form the enchiladas.
- In a skillet, simmer the tomato sauce with the peppers and tomatoes over medium heat. Add the enchiladas and cook for 10-15 minutes until the sauce is smooth and the enchiladas are warm.
- Serving: Serve the Veracruz-style enchiladas with a sprinkle of grated Parmesan cheese on top.
The story
Veracruz-style enchiladas originate from the Gulf of Veracruz region in Mexico, where fishing is an integral part of the local culture. This dish blends the briny taste of the sea with the sweet and spicy notes of the pepper, creating a rich and flavorful experience.
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