Showing posts with label enchiladas. Show all posts
Showing posts with label enchiladas. Show all posts

Tuesday, May 30, 2017

Erin's Enchiladas, from TREBLE AT THE JAM FEST - #bookgiveaway

LESLIE BUDEWITZ: I always say that one of the secrets to a happy life is friends who cook well.

And nothing proves that better than my longggg friendship with Lita, whom I met during sophomore year of college. She married a man with a Hispanic mother and embraced Mexican cooking with both very strong arms. This is Lita’s recipe, which I think she based on one from America’s Test Kitchen. Admittedly, it’s a bit, oh, involved is the best word, and in TREBLE AT THE JAM FEST, Erin admits that she occasionally grabs a jar of sauce from the Merc’s shelves when she craves enchiladas. Granted, she and the Merc are fictional—don’t tell her I said so—so this is the recipe in those jars.

TREBLE AT THE JAM FEST, the 4th Food Lovers' Village Mystery, will be out officially on June 8. Leave a comment below for a chance to win a signed copy!

Fill the enchiladas with chicken, shredded beef, or black beans---or a combination, as described below.

This sauce freezes beautifully, and can be used in burritos, tamales, tortilla soup, or other recipes. Double it some Sunday afternoon and stick a pan of unbaked enchiladas in the freezer for a night when even reaching for a jar seems like too much.

A NOTE ABOUT CHILES: After I posted this, a few comments asked about the California and Guajillo chiles in the sauce. Both are mild, red chiles. California chiles start out green and turn red as they ripen; they are apparently sometimes called chile seco del Norte or Magdalena chiles. Guajillo chiles are the dried mirasol chile. This guide has more details and pictures, as does this site. I've noticed that naming varies and is not necessarily consistent. If you can't find dried chiles with these names, look for a red chile with a mild flavor and try combining a couple; if you like more heat, you'll have more options. Remember that cooking is an art, not a precise science, and be willing to play -- if you're not sure whether a pepper will be too hot, try a small amount, and add more later if you'd like.

Enchilada Sauce

2 ounces dried Ancho chiles
2 ounces dried Guajillo chiles
2-3 ounces dried California chiles
½ large or 1 medium white or yellow onion, coarsely chopped
3 cloves garlic, smashed with the side of a knife blade
1 large carrot, coarsely chopped
½ - 1 orange, sliced, including the peel (if the peel is thick, use half of it)
4 – 6 cups chicken or vegetable stock
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed in your hands
1 teaspoon kosher salt, or more to taste
1 tablespoon masa harina (corn flour) or very finely ground corn meal
½ lime, juiced (2-3 tablespoons of juice)


Using kitchen scissors, and optional gloves, stem and seed the chiles.

Heat a large skillet on high and quickly dry roast the chiles, in batches, 1-2 minutes, to darken the skin; do not burn.

Place the peppers, onion, garlic, carrot, and orange in a large pot, and cover with the stock. Cover pot and bring to a rolling boil, then turn off the heat and let mixture sit about 30 minutes.

Ladle 2-3 cups of liquid and vegetables, about half and half, into a blender. Puree about 3 minutes and place in another pot or a non-staining bowl. Repeat with additional batches till complete.

Return sauce to pan and add the cumin, oregano, and salt. In a small bowl, make a slurry of the corn flour and about 1/4 cup of the chile puree, to prevent clumping, then add to pot and stir in. Add lime juice. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally and tasting to adjust the seasoning.

The Enchiladas

8 - 8 inch corn tortillas
oil
sauce
1 pound beef (stew meat), slow cooked until it can be shredded with a fork, OR 1 pound chicken breast, cooked and shredded, OR 1 pound black beans, cooked (or a 16 ounce can)
2 ounces diced green chiles, fresh or canned
2 cups cheddar cheese, grated
10-12 green onions, chopped
½ cup cilantro, chopped (optional)
sour cream (optional)
fresh tomatoes, chopped (optional)

Preheat oven to 350 degrees.

Lightly oil the tortillas on each side and warm them in the oven to prevent cracking—you can warm them while the oven is preheating.

Mix your beef, chicken, or beans with the green chiles, and if you’d like, a few green onions and cilantro.

Pour ½ cup (about a ladleful) of sauce in the bottom of a 9X13 baking pan. Place a warmed tortilla on a plate. In the center, place about 1/4 cup filling and a tablespoon of cheese. Roll up tightly and place in the baking dish.

Ladle more sauce over the top of the tortillas and sprinkle with cheddar. Bake about 15 minutes, until cheese melts. Serve with chopped onions and cilantro, and optional sour cream and tomatoes.

Unbaked enchiladas freeze beautifully, in the pan. To serve, thaw and bake 15 to 20 minutes, or until thoroughly heated and the cheese is melted.

Makes 8 enchiladas.



















Does your BFF have a favorite recipe you adore???

Leave a comment below for a chance to win a signed copy of TREBLE AT THE JAM FEST, Food Lovers' Village Mystery #4 (Midnight Ink, June 8, 2017). (US and Canadian addresses only; winner will be chosen Thurs, June 1.)


From the cover:   

Erin Murphy, manager of Murphy’s Mercantile (aka the Merc), is tuning up for Jewel Bay’s annual Jazz Festival. Between keeping the Merc’s shelves stocked with Montana’s tastiest local fare and hosting the festival’s kick-off concert, Erin has her hands full.

Discord erupts when jazz guitarist Gerry Martin is found dead on the rocks above the Jewel River. The one-time international sensation had fallen out of sync with festival organizers, students, and performers. Was his death an accident?or did someone even the score?

Despite the warning signs to not get involved, Erin investigates. And when the killer attacks, she orchestrates her efforts into one last crescendo, hoping to avoid a deadly finale.



Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The past president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.

Swing by my website and join the mailing list for my seasonal newsletter. And join me on Facebook where I announce lots of giveaways from my cozy writer friends.

Friday, December 5, 2014

Turkey Enchiladas

by Sheila Connolly

Five days after Thanksgiving, I was still staring at the mangled corpse of a turkey. It was a small turkey—11 pounds—but there are only two of us eating it. In the past I’ve made turkey pot pie, turkey a la king, and probably Thai turkey and turkey chili. There must be more recipes somewhere!

For a change of pace, I thought I’d try making enchiladas. Confession: I don’t often cook southwestern or Mexican recipes, although I am well supplied with the ingredients, including dried chiles. So I turned to Epicurious, but even there I found only a couple of recipes, one from 1994, and one from 2014. The earlier one started with a jar of enchilada sauce, the later one with a list of ingredients. My, how times have changed!

The newer recipe wanted me to assemble the ingredients and roast them under the Thanksgiving turkey as it cooked. Well, that bird had flown, although I admire the idea, because the flavor would be very rich (I was also supposed to make the enchilada sauce on Thanksgiving day, which might be difficult for most people). So I had to improvise and make a quicker stove-top version.



The original recipe made enough for eight servings, so I cut it in half.

Turkey Enchiladas

28 oz. (2 cans) chopped tomatoes
1 large onion, roughly chopped
4 dried ancho chiles (seeds removed)
1 head of garlic, cloves separated and peeled
1 large carrot, roughly chopped
2 Tblsp whole coriander seeds
1 Tblsp whole cumin seeds
Sea salt and freshly ground black pepper
Turkey (or chicken) leftovers

Unsalted butter for greasing the baking dish
2-3 cups of the cooked turkey
4 12” flour tortillas
1-1/2 cups grated queso fresco (the recipe said I could substitute feta cheese, so I did)
1-1/2 cups shredded queso Chihuahua (the recipe allowed mozzarella)

Soaking the chiles
Soak the ancho chiles in hot water, then remove the stems and seeds and chop. Combine the tomatoes, onions, ancho chiles, garlic, chopped carrot, coriander and cumin. Season with salt and pepper. Place in a large saucepan and simmer gently for an hour or more (you do make this in advance).


Transfer the sauce mixture to a food processor or blender and process until smooth (add a little water if necessary—you want a smooth thick liquid).

The pureed sauce



Preheat the oven to 350 degrees and butter a baking dish (9x13, although 9x9 will do). Spread about a cup of the enchilada sauce in the bottom.

Put the turkey meat in a bowl. Add half the remaining enchilada sauce and half of each of the cheeses and mix.



Lay out each tortilla and spread about one cup of the filling on the lower half. Roll each one up (like a burrito) and tuck the sides in. Place the enchiladas tightly in the prepared baking dish, and cover with the remaining sauce. Sprinkle the remaining cheese over the top.



Cover the dish with foil and bake until the cheese has melted and the sauce has darkened, about one hour. Serve immediately (top with sour cream if you like).

Ready to bake

There was still turkey left. Soup, anyone?


The next book to come out is An Early Wake, the third of the County Cork Mysteries, arriving in February.

Not a lot of enchiladas in Ireland, I must say, although the food is pretty good (and diverse) these days..




Saturday, July 5, 2014

Lighter Chicken and Black Bean Enchiladas


by Peg Cochran

I've adapted this recipe from one by Martha Stewart to better suit our tastes.  It's super easy, is a great use for leftover chicken (either from a rotisserie chicken or one you prepared yourself) and it makes two  casseroles--one for now and one to freeze for later!  I don't know about you, but having a dinner in the freezer ready to go makes me feel like I have money in the bank!

2 to 3 boneless chicken breast halves (approx. 6 ounces each)
1 can black beans, drained and rinsed
4 tablespoons vegetable or olive oil
6 teaspoons chopped garlic (for convenience sake I used the already chopped garlic in the jar)
1/2  cup flour
2 teaspoons ground cumin
2 to 3 tablespoons minced, canned chipotles in adobo (depending on how hot you like it)
2 cans chicken broth
1/2 cup water (as needed -- optional)
6 inch corn tortillas
1/2 cup grated Monterey Jack cheese (or more, to taste)

In a large skillet bring one inch salted water to a boil.  Add chicken, cover and reduce heat to medium low.  Simmer 5 minutes, remove skillet from heat.  Let chicken steam, covered, until opaque (about 15 minutes.)  Transfer to a cutting board and shred with two forks.

Add chicken to bowl and mix in black beans.

Heat oil over medium heat in a saucepan.  Add garlic and cook approx. one minute.  Add flour, cumin, chopped chipotles and cook, whisking, for approx. one minute.  Whisk in broth and bring to a boil (if sauce appears too thick, add optional water until desired consistency is reached.)  Simmer 5 to 8 minutes, add salt and pepper to taste.

Transfer one cup of sauce to bowl with chicken and beans and stir in.

Preheat oven to 400 degrees.  Pour 1/4 cup sauce in the bottom of each of two pyrex or oven proof dishes.  Stack tortillas, wrap in layer of damp paper towel and microwave approx. one minute (to soften).  Fill each tortilla with a couple spoonfuls of chicken/bean mixture, roll and place seam side down in baking dish.  Cover with most of the remaining sauce (I like to reserve some because my husband likes to add it at the table--the sauce is doubled from the original recipe which he thought was too dry.)  Top with cheese and bake until hot and bubbling approx. 15 to 20 minutes.  Let sit 5 minutes before serving.

If freezing one pan for later, cover tightly with aluminum foil and then freeze.

Shred cooked chicken

Can be found in the international aisle of your grocery store
Chopped chipotles


Spread sauce in bottom of baking dish




One meal for now...


And one to freeze for later!





Pour sauce over each baking dish and then sprinkle with cheese



Bake until hot and bubbling!



Margaritas are optional!


Second book in my Lucille Series is out now! BUY



If you like cooking cozies, you'll like my Gourmet De-Lite series!  BUY

For more information on my books, stop by my web site or visit my Facebook page.

Thursday, November 7, 2013

Chicken Enchiladas in Tomatillo Sauce




LUCY BURDETTE: I've waited all summer for tomatillos to show up somewhere--in my garden, in the grocery store, or at the farmer's market. We used to have plants that reseeded themselves every year, but I suspect that the flooding we had during hurricanes Irene and then Sandy wiped them out. 

So when I noticed a basket of them--finally-- at the farmers’ market a couple of weeks ago, I snatched them up. My favorite thing to make with them is a green enchilada sauce. It isn’t hard and it freezes just fine so if you make extra, you can save half for a winter supper. These yummy enchiladas don't take long, especially if you have access to half a roasted chicken.

For the green sauce:

*15 or so medium tomatillos (Remove the paper husks and then wash them) You can also include a few green tomatoes if you're short on the tomatillos
*1/2 box organic chicken broth (or homemade of course if you have that lying around:)
*1 onion, quartered
*1-3 cloves garlic
*1/2 bunch cilantro, washed well, stems removed, coarsely chopped (I know some folks don't like cilantro--and I'm sorry for you:). I think you could substitute parsley.)

Place tomatillos, onion, garlic, and chicken broth in a pan and simmer about ten minutes until the veggies are soft. 

Cool and pulse in a food processor, adding the cilantro at the end. The sauce should not be entirely smooth, just a little chunky texture. Set that aside. If you’re cooking the enchiladas right away, oil a 9 x 13 inch pan and pour the sauce in. Preheat the oven to 350.

For the enchiladas:

*1 package tortillas (whole wheat tastes just as good as white and is better for you:)
*1/2 roasted chicken, deboned, de-skinned, and shredded
*2-3 green or red peppers, halved and sliced
*1 onion, halved and sliced (white is fine but red is prettier)
*4-5 ounces cheddar or Monterey Jack cheese, shredded
*1/2 cup sour cream or Greek yogurt

Saute the onions and peppers in a tsp of olive oil until soft, then combine them with the chicken, cheese, and sour cream or yogurt. Spread a heaping spoonful in the center of each burrito skin and roll tightly. Nestle these into the sauce in the pan. Top with a little extra shredded cheese and a tablespoon or two of the green sauce. Bake for 1/2 hour or until bubbly. Serve with an extra dollop of sour cream if desired.




Lucy Burdette is the author of the Key West food critic mysteries. MURDER WITH GANACHE will be out in February, but you can pre-order it now.

Follow Lucy on Facebook, or Twitter, or Pinterest! She loves it when you pin her stuff:)

Thursday, March 1, 2012

Mole, Ole!

A while back (last summer), Mr. Wendy and I took a weekend vacation to Austin, TX.  Austin is awesome.  We spent a leisurely morning on the banks of Lady Bird Lake, lounging in the shade with books in hand.  We perused the aisles of Book People, coveting everything in sight.  We even got to take in a junior roller derby bout.  It rocked.

And the food ... oh, the food.  My friend Mahala made us crazy-good vegetarian Frito pie and poblanos stuffed with rice and cheese. We breakfasted on potato and bean tacos and the killer waffles at 24 Diner.  Seriously, I was in food heaven.

On our last night in town, we went out on a date ... to the thoroughly unpretentious, but completely yummy Mother's Cafe:  enchiladas smothered in a smoky, complex mole; a bright hibiscus and mint iced tea; and finally a luscious dark mocha cake with ganache frosting and a scoop of coffee ice cream.

I came away inspired, determined to recreate the elements of that fabulous meal.  My first effort involved the hibiscus tea, and it was a hit.  But then I got sidetracked, and never got back to the most ambitious part of the meal: those enchiladas ... specifically, the mole.  Until now.


From what I understand, every town in Mexico has its own variation of mole.  I poked around looking for common threads among recipes, and this is what I ended up with.  I'm not gonna lie:  this isn't a simple recipe.  But it was mighty tasty (spicy, sweet, and deeply layered).  If you're looking to dive into a dish and really cook up a storm, give this one a go.

By the way, I spread a little of the sauce on the bottom of a 9x13 pan, topped it with simple cheese enchiladas (corn tortillas, softened in the oven, and wrapped around shredded jack cheese), and then spread more sauce on top.  I served the enchiladas, topped with a dollop of sour cream, with some simply seasoned black beans and Melissa Bourbon's sopa de arroz.

MOLE

2 Tbs. canola oil
12 - 16 oz. onions, sliced
1/2 c. sliced almonds
6 cloves of garlic, sliced or pressed
4 tsp. cumin seeds
4 tsp. coriander seeds
1/2 tsp. cinnamon
1/4 tsp. allspice
4 oz. dried pasilla chiles (stemmed, seeded, torn into 1-inch pieces, and rinsed)
3 c. vegie broth
2 c. freshly squeezed orange juice (about 6 juice oranges)
1/4 c. raisins
4  3x1.5 inch strips of orange peel (just the orange part)
1 1/2 tsp. dried oregano
1 3.1 oz. disk Mexican chocolate, chopped
1/2 c. peanut butter

Heat oil in a large saucepan over medium-high heat.  Add onions and saute until the onions begin to brown (10-20 minutes, depending on how thinly you slice the onions).  Reduce heat to medium.  Add almonds, garlic, cumin, and coriander.  Saute for 2 minutes.  Add chiles and saute another 2 minutes.  Add broth, juice, raisins, orange peel, and oregano.  Simmer, covered, for about 30 minutes (until the chiles are very soft).  Remove from heat, add chocolate, and stir until it's melted.

Working in small batches, puree the sauce in a blender.  As you finish blending each batch, pour it into a fine mesh sieve set over another pot or large mixing bowl.  Use the back of a spoon to push the sauce through the sieve so that any tough bits of pepper and spice are removed.  Once the sauce is all put through the blender and then the sieve, stir in the peanut butter until well-incorporated.



~~~~~~

Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook. She also writes the Pet Boutique Mysteries under the name Annie Knox; you can follow Annie on Facebook, too!