>> "ENCHILADA" MEANS DIPPED IN
CHILI IN SPANISH.
AND TRUE TO ITS NAME, THESE
STUFFED CORN TORTILLAS ARE
TYPICALLY SMOTHERED IN SWEET AND
MILDLY SPICY CHILI SAUCE.
FIRST COOKED UP BY NATIVE
MEXICANS CENTURIES AGO,
ENCHILADAS ARE AN ANCIENT FOOD,
BUT THEY ARE DEFINITELY NOT
Passe.
IN MODERN TIMES, THE ENCHILADA
HAS BECOME A METAPHOR FOR HAVING
IT ALL.
"THE WHOLE ENCHILADA" MEANS
THERE'S NO HOLDING BACK.
THERE ARE NUMEROUS ENCHILADA
RECIPES TODAY.
THIS BLACK BEAN AND VEGGIE
VERSION STARTS WITH A FILLING
SAUCE.
IT'S A CHILI-FLAVORED TOMATO
PUREE.
THEY ADD ORGANIC CORN, A FIRM
VARIETY THAT'S MILDLY SWEET.
THAT MEANS THE FLAVOR WON'T
CLASH WITH THE CHILI SPICE.
SPIRALING BLADES FOLD THE CORN
INTO THE FILLING SAUCE.
THE MIXING ACTION IS GENTLE TO
KEEP THE KERNELS INTACT.
THE NEXT INGREDIENT IS TOFU
DICED INTO CUBES.
LIKE THE CORN, IT'S A FIRM TYPE
FOR A SUBSTANTIAL TEXTURE.
THE FIRM TOFU IS ALSO QUITE
POROUS SO IT READILY ABSORBS THE
FLAVORS OF THE ENCHILADA FILLING
SAUCE.
THEY GREEN UP THE SAUCE WITH
CHUNKS OF ORGANIC ZUCCHINI,
UNIFORMLY DICED WITH THE SKINS
ON.
BLACK BEANS ARE NEXT, ALREADY
COOKED WITH THE JUICES DRAINED.
THIS COMPLETES THE ENCHILADA
FILLING SAUCE.
THEY COOL IT TO PRESERVE ITS
THICK CONSISTENCY AND OVERALL
FRESHNESS.
AND NOW THEY ARE READY TO WRAP.
THEY PUMP MEASURED AMOUNTS OF
THE BLACK BEAN AND VEGETABLE
MIXTURE ONTO EACH TORTILLA.
AND HERE THE CHILLING OF THE
FILLING PAYS OFF.
A WARMER, RUNNIER SAUCE WOULD
SPILL OUT AND MAKE A MESS, BUT
THIS COOL, THICK SAUCE STAYS
WHERE THEY PUT IT, IN THE MIDDLE
OF THE TORTILLA.
WORKERS NOW ROLL THE TORTILLAS
AROUND THE BLACK BEAN AND VEGGIE
MIX.
THERE IS A TRICK TO THIS.
IF THE TORTILLA IS ROLLED TOO
TIGHTLY, THERE COULD BE LEAKAGE,
TOO LOOSE, AND THE ENCHILADAS
COULD COME UNDONE.
A PERFECTLY ROLLED ENCHILADA
FITS NEATLY INTO THE TRAYS.
THEY PLACE THE ENCHILADAS
SEEM-SIDE DOWN IN THE CONTAINER.
ELSEWHERE IN THE FACTORY, THEY
Saute VARIOUS CHILI POWDERS IN
FLOUR AND OIL.
THEY LIQUEFY THIS FLAVORFUL MIX
WITH VEGETABLE BROTH.
MIXING BLADES BLEND THE
SIMMERING INGREDIENTS, AND THE
FLAVORS INTENSIFY.
IT THICKENS TO A GRAVY-LIKE
CONSISTENCY.
AND AS ONE WOULD DO WITH GRAVY,
THEY STRAIN OUT ANY LUMPS OR
IMPURITIES.
WHAT EXITS THE SIEVE IS PURE
ENCHILADA CHILI SAUCE.
NEXT, IT FLOWS INTO A DISPENSER.
THE NOZZLE HEAD IS THE EXACT
SAME LENGTH AS THE ENCHILADAS,
ENSURING COMPLETE COVERAGE AS
THE SAUCE IS PUMPED ON TO THEM.
THE ENCHILADAS ARE NOW SWIMMING
IN CHILI SAUCE, IMBUING THE DISH
WITH MILD SPICE.
THE CHILI SAUCE ALSO SERVES TO
KEEP THE TORTILLAS MOIST DURING
COOKING.
THEY SPRINKLE ON FREEZE-DRIED
CHIVES.
THIS HERB ADDS AN ONION NUANCE
TO THE DISH.
EVERY FEW MINUTES, THEY PULL A
TRAY OFF THE PRODUCTION LINE AND
WEIGH IT TO CONFIRM THAT THE
PORTION SIZE IS RIGHT.
THEY CHURN OUT 53 ENCHILADA
ENTREES A MINUTE AT THIS
FACTORY.
NEXT, IT'S INTO THE FREEZER TO
PRESERVE THE ENCHILADAS AT
ARCTIC-LIKE TEMPERATURES.
IT'S A NEW DAY AND A NEW SHIFT
OF WORKERS.
THEY PLACE THE ENCHILADAS ON A
CONVEYOR EN ROUTE TO THE
PACKAGING LINE.
IT TAKES JUST ONE MINUTE TO WRAP
AND BOX 75 FROZEN ENCHILADA
ENTREES.
TECHNOLOGY AND HUMANS TEAM UP
TO GET THE JOB DONE FAST.
ENCHILADAS HAVE COME A LONG WAY
OVER THE CENTURIES -- FROM A
SIMPLE MEAL FIRST WHIPPED UP BY
THE MAYANS OF MEXICO TO A
MASS-PRODUCED FROZEN MEAL.
TODAY, THEY ARE CONSUMED IN
COUNTRIES AROUND THE WORLD.
AND WITH THESE FROZEN VERSIONS,
MEALTIME IS NO TROUBLE AT ALL.
JUST HEAT AND EAT.
