[Chiles] [Mexican] [Tacos] [Salsas] [Guacamole] [Texas] [Ethnic] [Lee's Recipes]
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[Enchiladas] [Mexican] [Tacos] [Salsas] [Guacamole] [Texas] [Ethnic] [Lee's Recipes]
Simple Enchiladas Suizas from Rick BaylessSteam-heat 10 or 12 corn tortillas; shred about 1 1/4 cups of cooked chicken into a skillet and warm with a moistening of the sauce. Roll a portion of the filling into each tortilla, lay them in a baking dish, douse with more of the hot sauce and sprinkle with about 1 1/2 cups of grated Chihuahua or other melting cheese. Broil until browned and bubbly, then serve topped with rings of white onion. Essential Simmered Tomatillo-Serrano SauceSalsa Verde Cocida Tomatillos are wonderfully adaptable. Sure, any dish that employs them for sauciness will showcase their lovely, earthy-green tartness. But depending on which steps of preparation are chosen, what balance of flavors in the dish and what variety is at hand, tomatillos can contribute a wide range of flavors. This simmered sauce is the perfect example of the tomatillo's congeniality. For a light (both in color and flavor), bright sauce that's great for fish or enchiladas, I've given directions for barely boiling the tomatillos during the first stage of preparation. For a rich, more complex sauce that I love with beef or lamb, there are directions for roasting the tomatillos first. A thorough frying of the tomatillo puree mellows the tartness by concentrating the sweetness. The richer-flavored the broth (meat broth being the richest in flavor), the more genial the sauce. And, if it seems appropriate for your finished dish, incorporating practically any dairy product (from yogurt or cream in the sauce, to fresh, aged or melted cheese over the dish), offers even more balance. Makes about 2 1/2 cups. Ingredients 1 pound (10 to 12 medium) tomatillos, husked and rinsed The tomatillos and chiles. The roasting method: Lay the tomatillos and chiles on a baking sheet and place about 4 inches below a very hot broiler. When the tomatillos and chiles blister, blacken and soften on one side, about 5 minutes, turn them over and roast the other side. The boiling method: Half fill a medium (2- to 3-quart) saucepan with water, salt generously and bring to a boil. Add the tomatillos and chiles and simmer vigorously over medium heat until the tomatillos have softened a little and lost their brightness everywhere except on the indented stem end, 2 to 4 minutes. Drain and cool. Transfer tomatillos, chiles and any accumulated juices to a food processor or blender. 2. The puree. Heat 1 tablespoon of the oil in a deep, medium-large (9- or 10-inch) heavy skillet over medium. Add the onion and cook, stirring often, until deep golden, about 8 minutes. Stir in the garlic and cook a minute longer, then scrape the browned mixture into the processor or blender. If using a blender, cover it loosely. Now, pulse whatever machine you're using to reduce the ingredients to a rough-looking puree smooth enough to hold together, but rough enough to keep it from that uninteresting baby-food blahness. 3. Finishing the sauce. Wipe the skillet clean; then heat the remaining 1/2 tablespoon of the oil over medium-high. When hot enough to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4 or 5 minutes, as your sauce base sears and sizzles into a darker and thicker mass. (You'll notice that characteristic roasty, tangy aroma fill the kitchen.) Stir in the broth, let return to a boil, reduce the heat to medium and simmer briskly until thick enough to coat a spoon, about 10 minutes. (You can check the consistency by spooning a little on a plate: If it looks watery, solids separating quickly from the broth, simmer it longer; if it mounds thickly, stir in a little broth or water.) Stir in cilantro, then taste and season with salt. Advance Preparation The sauce can be prepared 4 or 5 days ahead. If frozen, whiz it in the blender or processor to get it back to a beautiful texture. Other Chiles You Can Use Fresh jalapeños can stand in for the serranos. For more from Rick Bayless see Rick Bayless Mexican Recipes |
[Enchiladas] [Mexican] [Crab] [Tacos] [Salsas] [Sauces] [Guacamole] [Texas] [Ethnic] [Lee's Recipes]
Chipotle Crab Enchiladas (Enchiladas de Jaiba en Chipotle)Chipotle Crab Enchiladas-very spicy and smokey, seems like it would be very rich, but the balance of everything is perfect. Serve with lots of fresh lettuce as a bed to serve as a foil for the heat. A plain guacamole would be good as a garnish as well.<.p> Filling: Garnish: Serving suggestion: lots of fresh lettuce, tomatoes, and any other toppings you enjoy. |
Source: "Chipotle Crab Enchiladas" from Cocina De La Familia: More Than 200 Authentic Recipes from Mexican-American Home Kitchens by Marilyn Tausend
online at http://deetzkitchen.blogspot.com/2012/12/enchiladas-de-jaiba-en-chiles-chipotles.html accessed April 15, 2017
[Enchiladas] [Mexican] [Crab] [Shrimp] [Tacos] [Salsas] [Healthy] [Sauces] [Guacamole] [Texas] [Ethnic] [Lee's Recipes]
Shrimp and Crab Enchiladas in Chipotle Cream SauceA lightened up recipe for seafood enchiladas with a chipotle cream sauce. See also "Shrimp Enchiladas with Green Sauce" (outside link separate window) ![]() Serves: 6 - 8 Ingredients: Chipotle Cream Sauce: Put 4 cups water, bay leaves, and salt in a large saucepan and bring to a boil. Add shrimp and boil for 2 minutes. Drain, chop finely, and mix with crab. Set aside. |
Source: "Shrimp and Crab Enchiladas in Chipotle Cream Sauce" from Low-Fat Mexican Cooking by Patrick Earvolino Golden West Publishers
online at http://www.gourmetsleuth.com/recipes/detail/shrimp-and-crab-enchiladas-in-chipotle-cream-sauce accessed April 16, 2017
also at http://www.recipesource.com/main-dishes/meat/seafood/01/rec0120.html accessed April 16, 2017
[Enchiladas] [Mexican] [Chicken] [Tacos] [Salsas] [Sauces] [Guacamole] [Texas] [Ethnic] [Lee's Recipes]
Source: Let's Dish with Chris Koetke "Baked Chicken Enchiladas with Salsa Verde" on the Live Well TV network ; includes recipe plus video |
[Enchiladas] [Mexican] [Chicken] [Tacos] [Salsas] [Sauces] [Guacamole] [Texas] [Ethnic] [Lee's Recipes]
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updated August 5, 2013; December 28, 2013; April 15, 2017