Tuesday, September 25, 2012

A La Enchilada!

Well what can I say.....? I have been putting off cooking this last week because I have felt a little "under the weather". No excuse, I know. With that being said I felt the need to do something delicious! The recipe itself still needs a little work but they were very good! Please add or change the recipe as you please. This is an adaptation to all the methods I have tried to make my own "salsa roja" for these particular enchiladas.

Ingredients needed for Sauce:
10 New Mexico Chiles/California (found in a bag of the mexican isle)
1 Chile Pasilla
2 Tomatos
1 can of tomato sauce
1/4 White Onion
3 Cloves of Garlic
1/2 tsp. salt to taste
1 tbsp. brown sugar
pinch Cumin seeds
Two shakes of Cayenne pepper
Pinch of Oregano
1 Blender

Ingredients for Enchilada:

Enchilada Sauce (recipe above)
Corn Tortillas (mission brand optional)
Queso Fresco
Shreaded Cheese (mexican blend optional)
Finely diced 1/4 white onion
Oil for frying

Directions

For sauce, seed and de-vein all the chili pods. Place in a pan to boil in water. Fill sauce pan up little more than half way with cold water and bring to boil. Once bubbly add your chiles and two tomatos. When tomato splits add to blender to liquify.

Picture 1-boiling chiles and tomatos


Picture 2: left over veins, stems and seeds


 Picture 3: split tomato


 Picture 4: throw all the sauce ingredients in the blender, you can add about 1/2 cup of the water too.
In the blender you can add your spice ingredients: 1 can of tomato sauce
1/4 White Onion
3 Cloves of Garlic
1/2 tsp. salt to taste
1 tbsp. brown sugar
pinch Cumin seeds
Two shakes of Cayenne pepper
Pinch of Oregano


 Don't forget your tomato sauce


Picture 5: Once the sauce is blended check for taste, add salt or spices as you desire. Next we will strain the sauce to catch any chili skins and veins that didnt blend well. Be patient, this process can be frustrating to strain but the work is well worth it....I could lick my fingers (sabroso!!).


After you have your sauce ready, put this to the side. Preheat the oven to 350 degrees F. We will now get our oil ready to fry our corn tortillas. We want to fry one tortilla at a time. Looking to strengthen the tortillas by frying long enough to bubble it a little and slightly brown the edges. *caution not to fry for too long because we will folding them with cheese.
The tips of your fingers may take some training so you can have a fork handy to help fold over once we fill with cheese. 




While the first tortilla is frying add a spoonful or two of "salsa roja" to the bottom of a casserole to have ready when the first tortillas is ready to roll. (as if you were going to make lasagna)

Tortilla ready to flip over: (pictured above)

Cheese Mixture (you can really combine any sort of cheese thats easy to melt, manchego, muenster... here I have used shreaded pepperjack, queso fresco and some chedder).
pictured: cheese mixture and finely diced onion.



 As each torilla is ready, lay open, fill with cheese mixture, about a tablespoon or so, then roll as best as you can to lay one by one next to eachother as they finish frying. 


Once all done add any left over salsa and cheese over the top.
 Bake at 350 for 30 minutes and then broil on Hi for 5 minutes.


You can add any sides you'd wish. Rice works perfectly. Enjoy!




  Buen Provecho!







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