Desi Enchilada Recipe, A Mexican Indian Fusion Of Flavours

When we think about Mexican and Indian cuisine, we might not immediately see many similarities. However, if we take a closer look, we can find some striking parallels between these two culinary traditions. One such similarity can be seen in the way they both use a diverse range of spices to create complex and flavourful dishes. Let's take a closer look at one classic Mexican dish – enchiladas – and explore its connection to Indian cuisine.

Enchiladas are a beloved Mexican dish that consists of tortillas rolled around a filling, typically made with meat, cheese, or beans, and covered in a tomato-based sauce. While the origins of enchiladas are somewhat murky, they are believed to have originated in Mexico's central and southern regions, with some evidence suggesting that they date back to the Aztec empire.

Similarly, Indian cuisine has a rich history that spans centuries and encompasses a wide variety of dishes and flavours. One of the most well-known features of Indian cooking is the use of a wide range of spices, which can include cumin, coriander, turmeric, ginger, and many others.

Now, you might be wondering how these two cuisines intersect when it comes to enchiladas. While enchiladas are traditionally made with Mexican ingredients, such as chilli peppers, tomatoes, and tortillas, it is possible to create an Indian-style version of this dish that incorporates some of the flavours and spices found in Indian cuisine.

Ingredients:

  • 1 cup cooked lentils or chickpeas
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • Salt and pepper, to taste
  • 1 tbsp vegetable oil

Sauce:

  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 can diced tomatoes
  • Salt and pepper, to taste
  • 1 tbsp vegetable oil

For assembly:

  • 8-10 tortillas (or thin chapatis)
  • Shredded cheese, for topping
  • Cilantro, chopped, for garnish

Method:

  • Preheat the oven to 180°C.
  • To make the filling, heat the vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, and cook until the onion is soft and translucent.
  • Add the cooked lentils or chickpeas to the skillet, along with the cumin, coriander, and garam masala. 
  • Cook for another 5-10 minutes, stirring occasionally, until the spices are fragrant and the filling is heated through.
  • To make the sauce, heat the vegetable oil in a separate skillet over medium heat. 
  • Add the chopped onion and minced garlic, and cook until the onion is soft and translucent.
  • Add the diced tomatoes to the skillet, along with the cumin, coriander, and garam masala. 
  • Cook for another 5-10 minutes, stirring occasionally, until the sauce has thickened slightly.
  • To assemble the enchiladas, spoon some of the fillings onto each tortilla and roll it up tightly. Place the rolled enchiladas seam-side down in a baking dish.
  • Pour the tomato sauce over the enchiladas, making sure to cover them evenly.
  • Top the enchiladas with shredded cheese and bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
  • Garnish the enchiladas with chopped cilantro and serve hot.