Veracruz Recipe

Prepare and cook produce

If making red sauce use tomatoes; for green use tomatillos. Place tomatoes/tomatillos, quartered onion, garlic cloves, and jalapeño on a baking sheet or skillet. Roast under a broiler or in a skillet over medium-high heat until skins are blistered and slightly charred (8–10 minutes), turning once so all sides are blistered. This concentrates flavor. Alternatively, lightly boil tomatillos for 5 minutes if you prefer a milder sauce.

Blend the sauce

Transfer roasted vegetables to a blender, add 1/2 cup chicken or vegetable broth, oregano, bay leaf, and 1/2 teaspoon salt and 1/4 tsp pepper. Blend until mostly smooth. Taste and adjust salt. If sauce is too thick, add up to 1/4 cup more broth.

Finish the sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Pour blended sauce into the pan and simmer gently for 6–8 minutes to deepen flavor and cook raw garlic. Remove bay leaf. Stir in sliced green olives and capers, simmer 1–2 minutes. Keep warm. The sauce should be pourable but not watery; adjust with a splash of water or broth if needed.

Soften tortillas

Heat 2 tablespoons vegetable oil in a skillet over medium-high. Briefly fry each corn tortilla for about 10–15 seconds per side until pliable (do not crisp). Drain on paper towels and lightly season tortillas with a pinch of salt.

Fill and roll

Place softened tortilla on a plate, add 1/2 cup shredded chicken (or 1/4 cup cheese for vegetarian), sprinkle with about 2 tablespoons chopped onion and 1 tablespoon cilantro and 2 tablespoons shredded cheese. Roll tightly and place seam-side down in a shallow baking dish (two enchiladas). Repeat with the second tortilla.

Top and bake

Spoon 3/4 to 1 cup of warm Veracruz sauce evenly over the two enchiladas, coating them. Sprinkle remaining shredded cheese over the top. Bake in a preheated 350°F (175°C) oven for 10 minutes, until cheese is melted and sauce is bubbling. Remove and garnish with crumbled queso fresco, cilantro leaves, and a squeeze of lime.

Rinse rice under cold water until water runs clear to remove excess starch. Drain well.

Heat 1 tablespoon oil in a small saucepan over medium heat. Add 2 tablespoons finely chopped onion and 1/2 teaspoon minced garlic; sauté 1–2 minutes until translucent. Add the drained rice and toast, stirring, for 2–3 minutes until some grains turn golden.

Stir in 2 tablespoons tomato sauce, 1 1/4 cups broth, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest 5 minutes, fluff with a fork before serving.

In a small skillet, heat 1 tablespoon lard or oil over medium. Add 2 tablespoons finely chopped onion and 1/2 teaspoon minced garlic; sauté until translucent, 2–3 minutes.

Add 1 cup cooked or canned pinto beans, 1/4 teaspoon cumin, 1/2 teaspoon salt, and 1/4 cup water or reserved bean liquid. Mash the beans with a potato masher or fork to your desired texture while simmering, adding more liquid if needed for a creamy consistency. Cook 4–6 minutes until heated through and thickened. Adjust seasoning.

For smoother beans, transfer mixture to a blender or use an immersion blender and puree until smooth, then return to pan and stir until warm.

Place two enchiladas in the center of the plate. Spoon about 3/4 cup Mexican rice to one side and 1/2 to 3/4 cup refried beans to the other side.

Garnish enchiladas with crumbled queso fresco or extra shredded cheese, sliced green olives and capers from the sauce, fresh cilantro, and lime wedges. Serve immediately while hot.