Name: Isthmian-style Zapotec Enchiladas (Enchiladas Zapotecas del Istmo)
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 tablespoons cider vinegar or distilled white vinegar; 1 recipe (2½ to 3 cups) Mole Rojo del Istmo; Freshly ground black pepper; 1 teaspoon salt, or to taste; 1½ tablespoons dark raisins; 2 teaspoons capers, drained; 2 medium ripe tomatoes, finely chopped; 1 medium onion, finely chopped; 2 tablespoons vegetable oil; 1 teaspoon dried Mexican oregano; 8 ounces queso fresco, crumbled, or Oaxacan string cheese, shredded; Twelve 6-inch commercial corn tortillas; 1½ cups cooked shredded pork; 3 garlic cloves, minced; 1 small plantain, peeled and cut into ¼-inch dice; Vegetable oil for frying (optional); 2 medium-small red potatoes, unpeeled

Preparation info

6
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

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.

Ingredients

1 recipe (2½ to 3 cups) Mole Rojo del Istmo
2 medium-small red potatoes, unpeeled

Method

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