I've been working my way through Lourdes Castro's Simply Mexican cookbook. The photos are beautiful, and recipes very approachable, even for (slightly ambitious) weeknight dinners. I feel my Mexican grandma's cooking secrets are being revealed to me. Not that I have a grandma of that variety. Simple recipes that turn out restaurant-quality Mexican dishes. So good.
So what does this have to do with boiled meat?
Mexican grandmother secret #17: The chicken or beef used in enchilada or carne-type dishes should be first boiled with onions until almost cooked through. It looks pretty unappetizing, but must be key to making these dishes flavorful, because they are consistently turning out well for me.