Someone has been asking for recipes so here is my first one.
This is a recipe for "Green Enchiladas". Enchiladas are a very traditional Mexican dish. There are many variations, including "Enchiladas Swizas" "American Enchiladas-only found in the US-", etc.
I prefer the green ones:
I think of myself as a good cook, However, I am not much for following recipes, so I hope if you follow my instructions, you will turn out a good dish for about 4 people.
4-Chicken Breasts-with bones
A Packet of Tortillas(12 to 24)-Corn works best
A Bush of cilantro
Tomatillos( about 12)-very important part of recipe.
GourmetSleuth -� Tomatillos (Husk Tomatoes)Tomatillos provide the tart or sour flavor to the dish. Most big markets carry these nowadays.
Garlic- 1 head
Some type of "Crumbly cheese"
Jalapenios (6)(Or chile Serrano)-Fresh-"Not Canned!"
1 container of creme fraiche (Or mexican creme, thinner than sour cream)-not sour cream
Salt pepper and all other necessary kitchen spices.
1 Pyrex-glass type shallow and long
Begin by cooking the chicken breasts with quartered onions, garlic, salt and pepper.
While that is cooking, clean the cilantro, jalapenios, remove the husk from the tomatillos and wash. Gather a couple of pans for cooking (boiling) the jalapenios and tomatillos with onions.
(Clean the cilantro by removing the bottom part of the stem. Some people just use the leaves, I like to use the stems as well.)
Once the chicken is cooked, remove from pot and let cool, since you will be removing the breast meat from the bones. Save the broth. This will be used for making the sauce. The meat will be used to place inside the tortillas. More about that when we get to that part.
Preheat oven at 250.
Once the jalapenios and tomatillos are cooked, drain water and you will need to blend everything that you cooked with the tomatillos (onions, garlic, jalapenios). Instead of water, use the chicken broth to add to the Sauce in the blender. Be careful not to add too much or the sauce will be runny. While the blender is going, add handfuls of colanders. Add a bit more salt, depending on particular taste.
Set the sauce aside and begin to shred the chicken-by hand.
While you are shredding the chicken, place the salsa in a large pan and place on the stove to maintain hot and also to cook off some of the liquid in case it is too runny. No more than 10 minutes.
The chicken will be placed inside the tortillas.-Soft tortillas work the best, of course in Mexico you have the "luxury" of just walking to the corner tortilleria to get fresh tortillas. Here in the states, you have to microwavethem to make them soft and manageable. You can either roll the tortilla with the chicken inside or just fold over in half (Like and actual Mexican quesadilla)
You will need a pan with hot oil to fry the tortillas once they are folded with the chicken inside. Fry to a light brown, ,not too hard-place on paper napkins or plate to drain oil.
Place the already fried enchiladas into a long Pyrex type glass ocntainer. Lay them flat, side by side or however you want. The sauce will be spread over the enchiladas, add the cheese to the top and quickly place in the preheated oven.
While the pan is ine over for about 10 minutes, set the table, get your favorite beer out and then serve the enchiladas.
Add more cheese, add cream on top, sliced onions to tatse and maybe some shredded cilantro for garnish or whole leaves.
A dish with 4 or five enchiladas has enough nutrients and flavor tha you do not need anything else to go with them
Enchiladas can be served with refried beans (That will be my next recipe for you) IN the meantime, canned refried beans are OK. You can also serve with rice (Another Mexican dish with lots of variations)