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.