Stacked Enchiladas, May Daring Cooks

You can tell how interested I am in a particular Daring Cooks challenge by just how many versions I end up making. At this point I actually will have to count the versions to figure it out. Mexican food is definitely one of my favorites.

blog checking lines  Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh.

Because I did so many this month, I will just give the cliff notes. Ask in the comments if you are looking for specifics.

First off was a stacked version of Huevos Rancheros.

I do a quick version of black beans that starts with rendered bacon, then some onions, then the beans and finally topped with chicken stock. Simmer for 20 minutes or so. Then smash them up with a potato masher. I then add in some of the fresh tomato salsa from Homesick Texan.

Then just make a stack, corn tortilla, beans, pepper jack cheese, tortilla, beans, cheddar, over easy farm fresh egg, salsa, and then dressed the plate with some cilantro, green onion, and hot sauce. I love Huevos Rancheros for breakfast.

Next up was something a bit more complicated that I have wanted to try for some time. I mostly followed this Rick Bayless recipe for Red Mole. I did put quite a bit of effort into this one. The recipe starts with lard, I rendered my own. Cracklin is so damn good.

Then it was frying of dried peppers, raisins, almonds, sesame seeds, and pumpkin seeds. Rehydrating those dried peppers and grill roasting of the tomatillos. I honestly would have to look at the recipe again to repeat all the steps. Follow Bayless on this one. In the end I used my food processor to try and smooth out the sauce. I learned that a blender does it much better. After a few days of sitting, I bought a blender, and then strained that sauce through a fine mesh strainer. That smooth as silk mole is in the freezer awaiting another creation.

With the more rustic version of the mole, I made up some rolled enchiladas stuffed with blanched baby spinach, queso fresco, and cotija cheese. These were covered in the mole, cotija, queso fresco, and baked until bubbling and delicious.

I would say that this was the most traditionally Mexican of my dishes. The complexity of this sauce is really hard to describe. Chocolate is not something you normally add to a savory dish but it gives such an amazing balance to the mole. Worth every ounce of effort.

Now for a pretty much by the recipe take on the challenge. Roasted Anneheim, pasilla, green onions, serranos, and tomatillos came off the grill.

Everything was simmered in chicken stock and seasoned to taste. I then grilled up some chicken breasts that were marinated in lime juice, cilantro, chile powder, salt, and pepper. They turned out perfect.

One note, I fried the tortillas until crisp before stacking. It gives the stack a bit more texture in my opinion.

Then it is shredded, stacked with corn tortillas and cheese, and baked. I topped with thin sliced radishes, sweet onion, and cilantro.

This was really good. I have made a salsa verde very similar to this green chile enchilada sauce so I knew I was going to enjoy.

Looking back I have to say that my favorite was the spinach and cheese enchiladas covered in mole. That unique mix of so many ingredients really creates something a home cook can be very proud of.

I am supposed to link to the Daring Cooks blogroll but that thing is so cluttered with non existant blogs it isn’t worth the time. Click HERE to see the bloggers that posted the blog checking lines. Enjoy.

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~ by climbhighak on May 13, 2010.

30 Responses to “Stacked Enchiladas, May Daring Cooks”

  1. Wow! You really pushed the envelope on this one. I’m so impressed with all the variations and so pleased that you enjoyed our original recipe. That mole is something I’m going to have to try. Thanks for cooking!

  2. Oh my goodness! These look fantastic! I keep getting hungry for these again. good think I have plenty of sauce and tortillas left, ’cause I’m going to have to make this again tonight 😀

  3. Awesome, they look fantastic – mmm drooling over those huevos rancheros too!

  4. The huevos rancheros look so tasty! That picture is awesome!

  5. Everything looks so good, I can’t pick a favorite… Well, maybe the mole with the home-made lard and all those nuts and raisins and tomatillos etc. That looks AWESOME. Well done!

  6. Oh my you did a fantastic job with this challenge. Everything looks so good. I have to say though that I REALLY want that fish taco! It looks amazing!

    • Those fish tacos really are good. I am still trying to eat up my halibut. Just planned a halibut fishing trip for the first part of June.

  7. This all looks *so* good – and I’m definitely going to follow along to find out what happens to the rest of the mole.

    I had so much going on this month that I didn’t get too adventurous, but I think I’m really going to have to try my hand at the spinach and cheese enchiladas in mole sauce – it looks and sounds incredible.

  8. Yum! They all sound great!

  9. Robert, I knew you would rock this! I’m in love with everything you made and the photos are spectacular! I also made Rick’s classic red mole but actually pushed it through a fine mesh strainer because I didn’t feel the blender got it to where I wanted it in terms of ‘silky’ I need to add this to my entry..plum forgot). Yes, I’m nuts..and my wrist still hurts lol. However, dumbass me takes a photo of it straight our of the fridge..go figure lol

    • For the photos above, it is unstrained and ran through a food processor. I have since replace my blender and also ran through a mesh strainer. I thought mine was fine as well. I just heated up the sauce, and then used the bottom of a ladel to push the liquid out of the solids. That left me with about a quart of silky smooth mole that is in the freezer awaiting an enchilada emergency.

  10. I love the Huevos Rancheros, I so could so eat that right now! I also fried my tortillas before making the stack. Cheers!

  11. Wow, those all look and sound amazing! I’ve seen that others have made that mole and now I really need to try it too, just hope I can find all the ingredients for it here in Sweden…
    Amazing job on this challenge – I’ll have one of each please! 🙂

  12. YEAH Robert I agree with you the spinach and cheese and mole sounds delightful but all your versions looks delicious and wonderful that you could do Mexican for the challenge. Cheers from Audax in Sydney Australia. Superb that you could get the ingredients in your area of the world LOL LOL.

    • As we go through these challenges every month, I am realizing just how good my grocers and butcher really are. I think cuttlefish was the only one that stumped me.

  13. Your red mole sauce sounds fantastic! I’ve never made mole before now my hands are itching to try. Thanks for sharing! And your enchiladas look great, yay for using spinach 😉

  14. Robert – Oh my, that mole looks amazing! All three versions look so satisfying and comforting. I’ll have to try frying the tortillas until crisp next time – like that tip!

    • I think for the stacked version it really makes texture and presentation better. For the rolled versions I still prefer a soft tortilla.

  15. I’ll admit to feeling like an underachiever when I compare my green chile sauce to your multitude of sauces. So much good stuff here! I usually cringe when a sauce requires straining… sounds so easy at first, but it’s always a monumental task to get that “smooth as silk” consistency. I agree about getting the tortillas crispy, added a whole new layer of savory richness.

  16. Like I said, you can always tell how much I like a challenge by how many attempts I make.

  17. Wow – it all looks so great! I’m going to have to try the huevos rancheros this weekend!

  18. Love the Huevos Rancheros one. But the picture of the Red mole…with all the seeds. OMG beautiful, must have been so good

  19. I’ll definitely be making your Huevos version for Sunday brunch SOON! Thanks for your many versions.

  20. If you could only see me now..i’ve got my grin ear to ear!!! I’m loving all your versions but the huevos rancheros is the one callimg my name louder lol! I have made mole sauce before but the ingredients were not as long as the authentic calls for. I’ve listed red mole on my to do list. Rick Bayless should check out this DC challenge it seems like a good number of us used his recipes. As you have known i used his Cochito Chiapeneco’s recipe w/c i highly recommend if you feel like making roasted pork. I remembered you’ve made carnitas..this is similar.

  21. Oh.my.god. these look amazing! I want to hoover those up right now! What a great and creative take on the DC challenge! Love it!

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