Spending time back in ATX is a surefire way to ensure my heart is full (family and friends!) and belly is satisfied, mostly by all the great Mexican and BBQ that abounds here.
Today, my mom and I had the pleasure of trying out the new location of El Naranjo, a wonderful, traditional Mexican restaurant now in South Austin. I am beyond thrilled to be joining its chef, Iliana de la Vega, in one of her culinary tours of Oaxaca this coming January through the program Mexican Culinary Traditions she runs alongside her daughter. Her commitment to maintaining the culinary traditions of Mexico is nothing short of inspiring to me.
These Oaxacan Red Chile Enchiladas (also called Enchiladas de Chile Ajo) are adapted, every so slightly, from her recipe and they are a showstopper. They involve a few extra steps than it would take to pour a jar of enchilada sauce over some rolled up tortillas and cheese but I GUARANTEE it is worth the process. It almost always is when it comes to true Mexican cooking. Start with a beautiful guacamole and serve alongside a simple salad, and you have a meal tailored to a weeknight family dinner or a nicer dinner gathering.
Buen provecho,
Amanda