Small Group Workshop: Mexican Enchiladas in Adobo with Mely Martínez

If you think enchiladas are a dish you need to dine out to enjoy, think again. Guest teacher, author and Friend of Milk Street Mely Martínez is here to show you how simple and satisfying homemade enchiladas can be—especially when you commit to a do-it-yourself adobo sauce. In this class, you’ll learn how to make Mely’s spin on her own mother’s version of Enchiladas Rojas. There is no one prototype for these enchiladas. With Mely as your guide, you’ll learn about common variations on the theme, from the ancho-based ones in Zacatecas to the spicier version from Huasteca. What all these variations have in common is a deeply flavorful, bright red sauce that cloaks tortillas stuffed with your choice of meat, beans or veggies. The version that Mely will demonstrate is her own personal favorite, the Enchiladas Placeras sold at the plaza in Morelia, Michoacán. Forget goopy refried beans and sad rice: these enchiladas are served with a colorful side dish of fried carrots and potatoes. You’ll learn why pre-frying your tortillas in a thin coating of your homemade adobo sauce is critical to the perfect texture and appearance of your finished dish. You’ll get guidance from Mely on how to choose peppers that deliver a spice level to suit your preference, whether that means opting for mild guajillo or punchier árbol. And you’ll learn Mely’s ingenious way to ensure that not a single drop of your adobo gets left behind. Finished with a crumble of cotija cheese or queso fresco, your homemade Enchiladas Rojas just might be better than anything you’ve had in a restaurant.