Authentic enchiladas from south of the border
This week we are visiting Mexico and preparing one of my favorite dishes, Enchiladas. Now, these particular enchiladas are not like the ones you would get at a self-proclaimed "authentic" Mexican restaurant — those are anything but authentic.
These are the real thing, and I guarantee you will love them.
• ENCHILADAS
Ingredients
Vegetable oil
16 tortillas
2 cups enchilada sauce (recipe follows)
3 cups diced cooked potatoes
2 cups diced cooked carrots
1 cup chicken, cooked and chopped
1 cup chopped romaine lettuce
3 tablespoons grated queso fresco (you can find this cheese in almost any grocery store)
3 tablespoons finely chopped onion
3 tablespoons diced tomato
Sour cream (as much as you like) for garnish
Putting it together
In a large pan or griddle, sprinkle some oil and heat. Dip tortillas two at the time in the enchilada sauce; immediately place tortillas in pan or griddle and cook them for about one minute on each side. When the tortillas are done, remove them from pan and place directly on to serving plates.
In the same pan, without washing it, add the potatoes and carrot along with some salt, another sprinkle of oil and a splash of enchilada sauce. Let the potatoes and carrots cook until they begin to get golden brown.
To assemble the enchiladas, simply top the cooked tortillas with some chicken, lettuce, queso fresco, onion, tomato and sour cream and serve with some of the sautéed potatoes and carrots alongside.
• ENCHILADA SAUCE
Ingredients
3 guajillo peppers, seeded
3 California peppers, seeded
1 garlic clove
Pinch of freshly ground cumin
1/2 cup chopped onion
1 cup water
Salt, to taste
Putting it together
Place all ingredients into a pot and bring to a boil. Simmer for about 10 minutes, then blend until no large chunks remain.
• • •
Next week we will visit the U.S.A. to prepare my favorite winter dish, Chili.
Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City. Contact him at 844-2111. His Web site is www.cilantros.us.
