Enchiladas

[sejabop]

I love to make Mexican food almost as much as I like to eat it. Last night I made enchiladas and I must say they were FABULOUS!!!!!! I had some for breakfast. (insert smile here) The way I make it is sorta like building lasagna, I really like it this way because you can see all the layers. Here is a pic down below, I didnt wait for them to cool off

Comments

[a_boleyn]

Are you using the flour tortillas. All the recipes I've read for enchiladas have you using corn ones that you have to fry first. I have a package of corn tortillas in the freezer and haven't gotten the energy to do anything with them since I have no fast/simple enchilada sauce recipe.

I have a jar each of Sofrito and green mole, a can of chipotle in adobo and refried beans plus chicken and ground beef in the freezer. What can I do with them?

PS: No salsa in the house and I HATE cilantro.

[sabrarosa]

Enchiladas are always made from corn tortillas.

As for a sauce recipe, I posted one yesterday. :)

[a_boleyn]

Duh ... I saw it but I think I was blown away by the sheer chili-ness of the recipe. Or maybe I was just looking for a quick (pre-made) version that I could cheat with. Thanks for the reminder. :)

[sabrarosa]

Actually, if you have a market near you that has lots of Mexican customers, go there and check in the freezer section for frozen red chile puree. I love that and because it's just red chilies with no flavoring, you can add the spices and herbs to your taste.

[sabrarosa]

Oh! And you can cook the chicken in the green mole, which is just yummy. Sofrito is good to add to rice especially if you're making Spanish rice.

As for the chipotles in adobo, I like to add them to anything that I feel would benefit from a spicy, smoky flavor like Chili, BBQ sauces, etc.

[sejabop]

I want to make a pulled pork Mexi-Dish, and I never have....any ideas?

[sabrarosa]

Not off the top of my head but when I get home tonight I will check my bible (Rick Balyless' book) and leave you a recipe if it has one.

[a_boleyn]

So you wouldn't add the chipotles to an enchilada sauce? I was going to try something with a can or two of crushed tomatoes, some of the chiptoles and some of the sofrito, simmer for a while and then puree with my wand thingy. :)

As to the chicken with green mole, I have cubes of roasted chicken in the freezer and I was going to thaw and simmer in the mole sauce. And then just toss into some flour tortillas and eat with Spanish rice. Should I start a new batch of chicken poached in some stock?

[sabrarosa]

I think I have seen chipotles added to enchilada sauce so you could probably do that as a twist. However, for enchiladas, you don't add tomatoes. Then they would be entomatadas (in tomato) rather than enchiladas (in chile), which, incidentally, are also good. I would say give it a try and see how it tastes. If nothing else you may have a really yummy pasta sauce.

And I would try simmering the roasted chicken because the mole will probably still impart a good deal of flavor to it. I would do it that way myself.

[a_boleyn]

Many thanks for the hints and suggestions. I think so many of us use generic/untraditional terms cause of the Americanization (or Canadianization, in my case) of Mexican recipes ie "enchilada" for something with tomatoes in it. :)

PS: There IS a mexican market about 15 min away but it has crappy on-street parking which I have "issues" with or I would go get some canned or frozen chili puree. :)

[sabrarosa]

Ah, well in that case you have to make it a team mission. Get your friend to drop you off and drive around while you go in and hunt down the fabled puree. :)

And you're right. Unfortunately that happens with lots of Ethnic foods as the get further away from their origins which unfortunately causes weird neuroses and fits in those of us with a penchant for authentic stuff. I mean, mayo in sushi? Who came up with that idea? ;)

[a_boleyn]

I love sushi and started with a combination (6 pieces of nigiri and a California or Tuna roll). Last time I was there, I had the salmon roe (gunkan) nigiri sushi. Once you are comfortable with a cuisine, I think you are more willing to try the more traditional things that may be out of your comfort zone. Still don't think I'll try the sea urchin for a while yet. :)

[sejabop]

I tried sea urchin...tastes like salty, grainy peanut butter.......and a little slimey. *dont bother*

[sabrarosa]

LOL Yeah, it seems a bit odd. My fave is usually the one made with Tuna.