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Ingredientes
- 3 x Canned chipotle chiles, reserve adobo sauce (up to 6)
- 3 x Cloves garlic, chopped
- 1 tsp Cumin
- 1 tsp Oregano
- 4 Tbsp. Butter
- 4 Tbsp. Flour
- 1 c. Beef broth
- 2 1/2 c. Water
- 6 Tbsp. Reserved adobo sauce Veg. oil
- 12 x Corn tortillas
- 1/2 lb Mild cheddar cheese, grated
- 1/2 lb Cooked chicken, shredded
- 1/2 med Onion, chopped Salsa chipotle (see recipe, above)
Direcciones
- The cooking of Northern Mexico got its spark from ranching culture, in that food was prepared with indigenous ingredients and cooked over a wood fire; it has long been over-shadowed by the more glamorous and complex cuisine of the South. But former restaurateur James W. Peyton of San Antonio redresses the imbalance in his just- published cookbook, El Norte: The Cuisine of Northern Mexico (Red Crane Books, $14.95). This version of his chipotle enchilada recipe vividly captures the fervent flavors of a region settled by frontiersmen and worked by vaqueros who improvised meals with what was on hand. A need for inventiveness is something which even modern Texas cooks can identify with.
- Salsa chipotle: Rinse, seed, and chop chiles; use more chiles for hotter salsa. In molcajete or possibly with mortar and pestle, grind garlic, cumin, and oregano.
- Heat butter in medium saucepan over low heat. Add in flour, and cook over low to medium heat till it begins to brown and give off a nutty fragrance.
- Remove from heat, and add in broth a little at a time, stirring well after each addition. Return to heat, and add in water in a slow stream, stirring constantly. Add in chiles, adobo sauce, and garlic mix, and bring to a boil. Reduce heat, and simmer uncovered, stirring often till sauce thickens, about 30 min.
- Enchiladas: Heat about 1/2 inch veg. oil in small skillet just till it begins to smoke. Using kitchen tongs, immerse each tortilla in oil for a few seconds, till it becomes soft and pliable. Remove, and drain on paper towels.
- Preheat oven to 375 degrees. Place about a Tbsp. each of cheese and chicken and a sprinkling of onion on each tortilla, and roll into a cylinder. Place 3 enchiladas on each of 4 oven-proof dinner plates. Pour 1/4 salsa chipotle over each serving on enchiladas, then sprinkle with remaining cheese and onion. Set plates in oven, and heat till cheese melts and sauce bubbles, about 8 to 10 min.
- Serve with rice and refried beans or possibly with thin charbroiled tenderloin steak.
- Serves 4.
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