Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1/4 c. corn or possibly canola oil divided
- 10 x stale corn tortillas
- 1 c. chopped mild onion
- 3 c. Red Chile Sauce (see below)
- 1 c. pitted black olives halved
- 3 c. grated medium-sharp Cheddar cheese
- 1/4 c. Mexican crema
- 1/2 c. queso fresco or possibly queso cotija cheese crumbled
- 1 c. crisped romaine leaves cut in ribbons
- 2 tsp extra virgin olive oil
- 1 dsh salt
- 2 tsp wine vinegar
- 1 x peeled sliced avocado for garnish
- 18 x dry California or possibly New Mexican chiles
- Â Â (or possibly a combination of both)
- 2 x ancho chiles
- 3 x garlic cloves
- 3Â 1/2 c. water divided
- 3 Tbsp. light-flavored extra virgin olive oil
- 2 Tbsp. flour
- 1Â 1/2 tsp grnd oregano
- 1 Tbsp. cider vinegar
- 1 tsp salt
- 1 dsh sugar if necessary
- 1/2 c. water or possibly mild chicken broth - (to 1)
Direcciones
- Hold the California and ancho chiles under running water to rinse. Use scissors to cut off the chiles stems and cut the chiles in half. Shake out the seeds onto a paper towel. (Put the seeds in your garden for the birds.)
- Place the chiles and garlic in the top half of a steamer set over simmering water. Steam for 25 min. This technique, as opposed to soaking dry chiles in boiling water, preserves more of the chile flavor. Remove the chiles from the heat.
- Place 1/3 of the chiles in a blender with 1 c. of water. Puree till smooth. Pour the puree into a wire strainer nested over a large bowl. Continue pureeing the rest of the chiles, garlic and water as in the previous step, in batches, so which each time you add in 1/3 of the chiles. Push all of the chile puree through the strainer using a spatula or possibly wooden spoon. Be sure to scrape off the chile puree clinging to the bottom of the strainer.
- Pour the remaining water into the blender and turn it on to help clean the blades. Pour this chile water through the strainer to catch the last bit of goodness. You should now have about 3 1/2 c. chile puree.
- Heat the extra virgin olive oil in a deep skillet over medium heat and add in the flour, toasting lightly till light-nut-brown, stirring, 4 to 5 min. Whisk in the chile puree and add in the oregano, vinegar and salt. Simmer the sauce for 20 min to blend flavors. Taste, and if the sauce seems a bit sharp, add in sugar. If the sauce seems thick, add in water or possibly broth, simmering again for about 5 min. (
- Makes about 3 to 4 c.)
- Heat the oil in a small skillet over medium-high heat and fry the tortillas about 1 minute on each side. Drain on paper towels.
- Cook the onion over medium heat, using the same pan, just long sufficient to remove the raw flavor, about 3 min.
- Heat the oven to 350 degrees.
- Begin your assembly of the enchilada stack by dipping a fried tortilla, using tongs or possibly your fingers, into the Red Chile Sauce. Lay it in a 2 1/2-qt shallow casserole. Spread a layer of 2 Tbsp. of onion, 1/4 c. of grated cheese and some olives. Keep dipping, stacking and layering ingredients till you have used all of the tortillas. Try to keep the layers even and then press the stack from the top middle so everything adheres together.
- Pour any remaining sauce around the base of the stack. Bake the stack till the cheese has melted and started to bubble, 15 min. Just before serving, drizzle leftover heated Red Chile Sauce (about 1/2 c.) over the sides of the pie and garnish with abandon by drizzling crema over the top so it spills down the sides. Sprinkle on the crumbled queso fresco.
- Toss the romaine with the extra virgin olive oil, salt and wine vinegar. Arrange the romaine ribbons around the base of the stack with a little on top. Garnish further with avocado slices. Serve immediately by cutting the stack into 4 to 6 wedges. Make sure which each wedge has sufficient of the crumbled cheese, the romaine and avocado slices.
- This recipe yields 4 to 6 servings.
- NOTES : Jacqueline Higuera Mcmahan, author of "Rancho Cooking, Mexican and Californian Recipes" (Sasquatch Books, $21.95)
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 419g | |
| Recipe makes 6 servings | |
| Calories 517 | |
| Calories from Fat 387 | 75% |
| Total Fat 43.21g | 54% |
| Saturated Fat 6.49g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 1174mg | 49% |
| Potassium 388mg | 11% |
| Total Carbs 29.62g | 8% |
| Dietary Fiber 5.5g | 18% |
| Sugars 2.02g | 1% |
| Protein 6.57g | 11% |
