Enchiladas Dulces de Colima
Corn tortillas filled with minced meat covered withchile ancho & guajillo sauce with spices and raw cane sugar. A perfect sweet and spicy combination!
Dish story
Sweet enchiladas are a traditional specialty from the state of Colima, in western Mexico. Unlike other enchiladas, their distinctive character comes from the balance between sweet, spicy and aromatic flavors: corn tortillas filled with picadillo and covered in a dried chili sauce enriched with piloncillo and spices. A unique combination that reflects the diversity of Mexico’s regional cuisines.
Cutzamala version
At Cutzamala, we prepare our version with corn tortillas filled with a beef and pork picadillo. They are covered with a sauce made from ancho and guajillo chilies, spices and piloncillo, balancing the deep flavor of the dried chilies with the richness of the filling and the distinctive sweetness that defines Colima-style enchiladas.
Main ingredients
Piloncillo is an unrefined cane sugar traditionally made by concentrating sugarcane juice and molding it into blocks or cones. Its flavor is far more complex than refined sugar, with caramel and molasses notes. In these enchiladas, its purpose is not to turn the dish into a dessert, but to balance the ancho and guajillo chilies and create the distinctive sweet-and-spicy contrast that defines the recipe.
