Isthmian-style Zapotec Enchiladas

Enchiladas Zapotecas del Istmo

Preparation info
  • 6

    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

This is based on a recipe in María’s Culinary Secrets by María Villalobos. It is one of the few dishes where I prefer to use commercial tortillas—they don’t tear as easily or absorb as much cooking fat in cooking.



Prepare the Mole Rojo and set aside.

Bring a small saucepan of salted water to a boil and cook the potatoes until barely tender, about 11 to 12 minutes. Drain, peel, and cut into ¼-inch dice. Set aside.

In a large sauté pan, heat the oil to rippling over medium-high heat. Add the garlic and half the onion; cook, stirring, until the onion is translucent, about 3 minutes. Add the