Encremadas

Encremadas are a unique twist on classic enchiladas, featuring homemade corn tortillas dipped in a luxurious, spicy jalapeño-garlic crema sauce, packed with crumbled queso fresco. Served with a side of perfectly seared chicken milanesa, this dish offers a delightful mix of creamy, cheesy, and spicy flavors — a true testament to the taste profile of Mexican cuisine.

Ingredients

🌶️ 4 jalapeños
🧄 4 garlic cloves
🧂 ½ teaspoon salt plus additional for seasoning
🍳 2 tablespoons cooking oil
🥛 1 bottle 15 fl oz Mexican crema
🧀 8 ounces queso fresco extra for garnish
🍗 4 chicken milanesas
🌽 1.5 cups masa harina
💧 1.5 cups water
🌶️ Additional pepper to season chicken

Instructions

1- Char the Jalapeños:

• Place the 4 jalapeños over an open flame until blistered and charred.
• Transfer them to a zip-top bag to sweat for 10 minutes.
• Remove the stems and chop them into small pieces.

2- Make the Sauce Base:

• In a molcajete, add the 4 garlic cloves and ½ teaspoon of salt.
• Smash into a paste.
• Add chopped jalapeños and crush until well combined into a coarse paste.

3- Cook the Crema Sauce:

• Heat a skillet over medium heat and add 2 tablespoons of cooking oil.
• Pour in the molcajete mixture and cook for about 3 minutes.
• Add the Mexican crema to the skillet.
• Rinse the crema bottle with a little water and add it to the pan, ensuring every bit of crema is used.
• Season with additional salt to taste and cook, stirring, until the sauce is creamy and slightly runny.

4- Cook the Chicken:

• Season the chicken milanesas with salt and pepper.
• Sear in a skillet until golden and cooked through, yet still juicy.
• Set aside.

5- Make the Tortillas:

• Mix masa harina with water in a bowl until you get a slightly sticky dough.
• Divide into 8 portions and press into tortillas using a tortilla press or a flat plate.
• Cook on a hot griddle for 2 minutes per side.
• Keep them warm in a cloth or tortillera.

6- Assemble the Encremadas:

• Dip each warm tortilla in the crema sauce.
• Fill each with queso fresco, fold in half, and place on a plate.
• Spoon additional sauce on top and garnish with more queso fresco.
• Serve with the cooked chicken milanesa.

Prep Time: Approximately 30 minutes
Cook Time: Approximately 15 minutes
Total Time: 45 minutes
Servings: 4
Equipment: Molcajete, Zip-top bag, Skillet, Bowl, Tortilla press or flat plate, Hot griddle (comal), Cloth or tortillera

Cooking Tips

• Charring jalapeños enhances flavor; the skin is easier to remove post-sweating.
• Using a molcajete allows better extraction of flavors.
• Aim for a slightly runny sauce consistency.
• Avoid overcooking to keep the chicken juicy.
• Puffing indicates proper cooking of tortillas.

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Encremadas with Chicken Milanesa