4 Levels of Enchiladas: Amateur to Food Scientist | Epicurious

hi guys my name is Keith and I'm a level one chef I'm Anthony and I'm a level two chef hi my name is Sal I'm being the chef for the past twelve years my grandma's from Honduras I grew up liking tostones and I don't see gondolas so yeah definitely making this it's like a little connection from me to her it's my mission to make breakfast enchiladas a thing you've heard of breakfast burritos and breakfast tacos but breakfast enchiladas until now so this is my mom's recipe I just hope my mom doesn't watch this because if I screw up her she's gonna yell at me so today we're gonna be making keeps everything an gelatos and you're like why are they come up everything that because when you make them they're literally everything so we're gonna start with some tortillas we have six six inch tortillas they are flour I'm a big corn tortilla fan nothing against the flour fans out there but I just find that the flavor of this tortilla the corn ones comes through it adds something unique to the dish the tortillas we're gonna start with corn flour and then the water so we're gonna put half only and then salt a little bit of olive oil and then we're just gonna start working the dough this dough you're gonna work it out for like probably five minutes if it doesn't stick to your hand it's almost ready I don't really mess with the corn tortillas because they just tastes kinda like earthy to me don't know about that lifestyle first things first we're gonna heat up our tortillas I'm just gonna use a little bit of oil and we're actually gonna warm it tortillas up in that oil I don't want crispy for tears I just want to heat it through that's it maybe 15 20 seconds done and now we're gonna press it tortilla and cook it who need a plastic bag and then you're just gonna cut it here I'm gonna put this in between the tortilla press and then you're gonna make the little balls when it is happened you put it right there and then you just press it a little bit don't put so much effort into this and what I prefer a corn tortilla because they're easy to make and corn gives you energy flour makes you fat all right so now I'm gonna flip this and that's my tortilla right here looks like we have a pound in a quarter pound or have whole chicken alright so like a little life hack for you buy the chicken already made at the store tik-tok life hacks like buy chicken I wanna make it very simple olive oil salt so this is a traditional satsang that we use like our past or kind of flavor you want to rub it alone and when you put it to sleep for an hour this wouldn't be breakfast enchiladas without it let's get cracking I've been training for level 3 chef which is why I just do the one-handed crack I'm just gonna go to whip these eggs up here we're also gonna add a pinch of salt here - next we're gonna warm up our pan and with the butter before I add in the eggs I want to make sure that my feta is all broken up feta is an interesting choice grant it but it's just so good it's got a nice tangy flavor to it okay good butters melted we're gonna add in the eggs I give it a quick stir just right off the bat because I don't want it to scramble too quickly feta is a great cheese too because it adds just a nice little salty bite we want to undercook these just a little bit I'm actually gonna pull them off the heat now so this is good we've got a nice sheen on it it's still a little bit loose that's exactly where we want it they'll tighten up a little bit as they finish in the other so I personally like white meat and I like chicken breasts so I'm just gonna kind of focus around this area of the chicken I'm gonna try to make 6 enchiladas the recipe calls for like 6 servings so like 6 people but I just consider myself 6 people so I eat all of them I'm gonna go ahead and just try to slice this all up no you know it's supposed to be shredded but I'm not really a shredding expert I'd say so I kind of just do like little cubes so it's been in our chicken is ready now we're gonna shred it I normally take the skin off first because we don't wanta start picking out the chicken and just shred it so this is chicken for my enchilada so I'm gonna throw it into a pan and I have that on medium heat and since it's store-bought it doesn't have enough seasonings as I like it so I'm gonna put some garlic powder in there black pepper and I'm gonna put some salt and I'm gonna put some a little vinegar cause it just gives it a nice little zing neroon and now I'm gonna do 1/2 a lemon 1/2 and then like your mind them people own up and now it's time to make the sauce alright what we're gonna do here is cut this onion into eighths cuz we're gonna send it off into the broiler we're actually gonna leave most of this skin on because it'll char up nicely can't forget the garlic just a little bit goes a long way we're just gonna nestle the garlic in among the onion slices here alright now it's time to broil these bad boys there we go so I have a medium pot here and I have it on medium temperature and I have my cream cheese so I'm just gonna plop that on in there and wait for it to get nice and melted I just need it to melt you know so I don't know what it does to the food you're probably not supposed to put it on like power boil as I do but like I have a zero patience so like I'm like why are you not melted already you know all right so we are going to make my mother so mom how do you proud of me so what you see three different types of chilies the main Chile is the guajillo so we're gonna remove the tops the seeds all right so we got all the videos and now we'll add hooyah so this brings heat and again remove all the seeds and now we're not Chipotle this is one of my favorite pepper so you have your three peppers right here you only cook these when that's cooking we need some onion basically when the onions and garlic are cooking the sauce you can remove the sauce and wanna put it on a blender so it's nice and all melted nice and creamy so I'm gonna throw my salsa and mix it up and now I'm gonna throw my beans so I'm just gonna warm this up I'll just put like a little pinch it's all never killed no one we've got our onions and garlic comes straight out of the oven he's got nice and charred they're gonna be so perfect we're just gonna go for a rough chop it doesn't really matter that much when they simmer in the pan we're gonna break down just a little bit okay our panes nice and warm I'm gonna add our water Chile's oregano and salt now I'm gonna give it a little stir just to make sure that everything's kind of well dispersed and then we'll bring it to a simmer and we'll cook for about 15 to 20 minutes you know if you had smell-a-vision right now I'm just saying I'm just saying your mind will be blown the last step to finish this sauce is to make a roux and I make the rule all we need to do is melt a little bit of butter okay butters melted let's add the flour we're going for kind of a nice light amber color just keep it moving now we're good we're gonna add a little bit of the sauce to the rude help stretch it out and then we're gonna add the roux back in alright I'm just gonna put it back on the burner over medium-low heat we're just gonna warm it back up because we're gonna be using it pretty soon papers are done when you put it on the on the bladder this is where everything gets interesting kind of nervous because I know my mom's gonna watch this so so now add some of these nice liquid peanuts Oh Holly so it's gonna be like a nice nutty flavor so we're not twice salt here and when we cook it later on some jalapeno why I don't know as my mom okay all right so now you have a nice a smooth sauce we're gonna cook it again make sure that the poly is like almost smoking so I'm gonna dump the sauce right here where it is similar the sauce for 40 minutes and it's almost ready to go a little bit more salt but I think it's very close to my mom's all right so you can't have an geladas without your sauce and your copy Jack cheese all right so I'm just gonna shred this this is a real arm workout don't go to the gym if you're doing this okay now that's pretty good huh assembly all right let's get going we're gonna unveil our tortillas these have been sitting in a warm place and they are nice and warm not crispy because we didn't fry them we're just gonna put a little bit of scrambled egg in each one when we heat up the tortillas we want to add some of this sauce to our chicken we have the chicken will have some chihuahua cheese so I'm just gonna start this pan so now we're gonna take a tortilla you're gonna take some filling and plop it in there right so now we're just gonna roll it on up and we just gonna plop it real quick right you see that little plop action right so then put the steam link towards the bottom so then open I like to roll them so that they're seeing side down so they're kind of you know tight taut little enchiladas we're not gonna over stuff these either this is a rookie move maybe even a level-one move you know but like who wants a skimpy enchilada that's like eating like half a slice of pizza like why don't fill them all the way and pull the chicken towards you then just roll the we have is the Facebook place it now we gonna throw things to us up in there our little scene our modest seasonings order up the flavor now we're just gonna throw the cheese up in there and you're just gonna wrap this in and then you gonna put it in the oven at 350 for like 25 to 30 minutes last but not least let's get a little bit of sauce on top and then some feta all right here we go off to the broiler now I'm gonna add the sauce we're gonna add some cream eye cream a fresca is basically a Mexican sour cream in some queso fresco you want to sprinkle this all over okay so I add the cheese and the sour cream because we want to cut some of the spiciness from it the onion the reason why I married onions too it's because he adds like acidic taste to the geladas then we're gonna add some radishes and then I'm going to do the avocado so you just like to put it on top and a lot to garnish it with some cilantro all right y'all so I just made my enchiladas they came out so perfect and I think crunchy you gotta put it in that little broiler setting so I'm gonna go ahead and plate these now okay let me tell you about my friends to lunch oh okay I put it cilantro on everything love cilantro so I'm just gonna break it apart and kind of throw it on top all right so here's Keith's everything enchiladas I made them and they're literally everything all right here we go breakfast enchiladas there you have my mother enchiladas mom hope you proud of me I am so excited to taste this I got giddy just like plating the whole thing and I can't wait to cut in and see how perfect this is gonna be well done me whoa did I miss anything why keep it in bounds a wild friend have you liked the times of genius to be honest because the way these seasonings are working together is something above me and above my paygrade but like I did something here I don't know what but it works I think you should have breakfast enchiladas and specifically these breakfast enchiladas to your breakfast with repertoire because it's just a fun way to spice things up fun very much intended okay I see I'm pretty proud of myself I think I'm gonna eat the whole enchilada enchiladas are delicious dish that originated in Mexico with a savory filling rolled into a tortilla and covered with special sauces and other topics let's see how each of our chefs made theirs Keith used a store-bought flour tortilla these are convenient and very pliable because they're flour based the gluten formed from the glutenin and the gliding give elasticity to the dough so they're easy to roll without breaking Anthony chose a store-bought corn tortilla for his enchilada they're made from corn lime and water this is a flavorful choice and convenient but commercially produced corn tortillas crack I don't know what the level threes would do that's nice Anthony lightly fried his tortillas to heat them which increased the pliability and added a richness to his enchiladas Saul made his own tortillas by blending instant masacre flour which goes through an ancient process called externalization what ice west use to you to get the finance flower that you can find so you can have a smoother softer dia high alkalinity breaks down the fibrous Hemi cellulose in the hull of the corn and makes the corn softer yielding a pliable easy to roll tortilla because saw made his own tortillas he can control the water content and he added a small amount of oil to control the consistency of his delicious and fresh tasting tortillas and I got these he's bought a pre roasted chicken from the store and shredded the meat and cooked it with seasonings for a few minutes by fact by it these chickens are high in salt and sometimes have moisture containing compounds like phosphates added to them yes he also melted cream cheese and mixed it with a jar of fresh salsa the fresh salsa he's used has a distinctive fresh flavor and that state of the presence of sulfuric compounds called fizzles and pure annual which are associated with ripe tomatoes he also adds beans to his enchilada adding a creamy quality and boosting the protein and fiber content of his dish Anthony made a breakfast enchilada with my little breakfast spin on it this is a spin apparently so he scrambled his eggs in European style butter which tends to be higher in fat and carotenoids giving the butter its bowls in color his eggs were lightly cooked with feta cheese which is an unusual choice for a Mexican dish no it's not even a thing feta is a greek sheep's milk cheese that's usually bryant and not aged so it has a tangy salty quality to it when you add fats to a so you raise the coagulation temperature so adding the feta during scrambling was a good idea for added flavor and to make sure his eggs weren't overcooked Saul roasted his chicken with salt pepper a small amount of olive oil to help with browning and Cezanne Goya which is a seasoning that contains monosodium glutamate salt inato which gives its yellow color dehydrated garlic and some other seasonings after the chicken was cool enough to handle salt and shred and mixed the dark and white meat together darker meat is higher in fat and has more myoglobin it adds richness when combined with white meat Heath used a store-bought red enchilada sauce it's made with water tomato paste sugar salt vinegar chili peppers and various other seasonings Anthony made his own green chili sauce he roasted his onions caramelizing sugars and adding a depth of flavor from additional sulfur compounds that are naturally occurring in the onion I'm really excited when you roast an onion complex sugars and starches are broken down into monosaccharide units and caramelized more readily he then blended his onions with canned green chilies oregano salt and water he also made a roux with fat and flour cooked together he tempered his green chili sauce with the roux and then added the rest of the sauce and cooked it until it was a nice thick consistency sauce sauce is very unique and interesting yeah he made guajillo sauce by boiling the onion and garlic with the chilies and water he then added sesame seeds and Pina but at an earthy nutty quality he added further richness by cooking the guajillo sauce in a small amount of vegetable oil he's prepped his pan with cooking spray so that the enchiladas wouldn't stick he filled each tortilla with chicken cheese salsa mixture and the beans and rolled them placing them seam side down to secure the enchilada he talked with his and enchilada sauce and Colby jack cheese which is a semi-hard cow's milk cheese made in the United States sounds good it looks good smells good he served as enchiladas with a sprinkling of chopped cilantro Anthony filled his corn tortillas with his egg and feta mixture rolls them and placed them seam side down with a flip he added his sauce additional feta and broiled his enchiladas for a few minutes until the feta started to brown that it is not who melts as well as other cheeses because it's high acidity and low pH value keeps the calcium citrate and proteins tightly bound reducing its melt flow rate substantially I'm sorry salt filled his corn tortillas with his shredded chicken face it in salads what he'll sauce and some chihuahua cheese I'm even more cheese select cheese it melts well and adds creamy richness to Saul's filling he talks his enchiladas with more sauce and serves with crema crumbled queso fresco finely sliced red onion radish and cilantro you want to be aventures you know play around and geladas can be filled with a variety of ingredients and topped with a variety of sauces next time you're making enchiladas I hope you'll consider some of the flavors textures and methods our chefs used to roll up something wonderful [Music]

Channel: Epicurious

Views: 1,233,632

Rating: 4.8592048 out of 5

Keywords: 4 levels, epicurious 4 levels, 4 levels epicurious, epicurious enchiladas, enchilada, enchiladas, enchiladas recipe, how to make enchiladas, make enchiladas, authentic enchiladas, chicken enchiladas, chicken enchilada, chicken enchilada recipe, chicken enchiladas recipe, homemade enchiladas, make an enchilada, enchiladas suizas, enchiladas verdes, enchiladas rojas, four levels, 4 levels enchiladas, enchilada recipe, epicurious enchilada, epi 4 levels, epicurious

Id: b1fzVTrblmw

Length: 17min 7sec (1027 seconds)

Published: Wed May 27 2020