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Showing posts with label enchilada-sauce. Show all posts
Showing posts with label enchilada-sauce. Show all posts

Thursday, October 27

Corn bread tamale pie

Oil, olive
1 tablespoon +
2 tablespoons
Onion, white, diced
1
Garlic, minced
3 cloves
Taco seasoning
1 packet
Bison, ground
1 pound
Enchilada sauce
14 ounces
Cheese, cheddar, shredded
1 cup +
1 cup
Cornmeal
1/3 cup
Flour, all-purpose
2/3 cup
Sugar, brown
1 tablespoon
Baking powder
2 teaspoons
Salt
½ teaspoon
Milk, whole
1/3 cup
Egg, lightly beaten
1
Green chiles
4 ounces
  1. Preheat the oven to 350°F. 
  2. Heat 1-tablespoon oil in a large cast-iron skillet over medium heat. 
  3. Add the onions, and sauté until tender, about 4 to 5 minutes. 
  4. Add the garlic, and cook until fragrant, about 1 minute. 
  5. Stir in the taco seasoning. 
  6. Add the meat, and cook until well browned, about 6 to 7 minutes. 
  7. Add the enchilada sauce, and bring to a simmer; reduce slightly, 3 to 4 minutes. 
  8. Remove from heat, and add 1-cup cheese in an even layer; set aside. 
  9. In a large bowl, whisk together the cornmeal with the flour, sugar, baking powder, and salt. 
  10. In a medium bowl, whisk the oil with the milk and egg. 
  11. Stir together the milk mixture to the cornmeal mixture, and then add the green chiles. 
  12. Pour the batter on top of the chili in the skillet, and spread gently to cover the meat evenly. 
  13. Finish with an even layer of cheese. 
  14. Bake the pie until the corn bread is bake through and the chili is bubbly, about 25 to 30 minutes. 
  15. Cool 15 minutes before serving warm.

Friday, November 5

Chile rellenos

Poblano chiles, roasted*, peeled, and seeded
8
Eggs, large, separated
4
Flour, all-purpose
¼ cup
Monterey Jack cheese, cut into 1/4-inch strips

Cumin
¼ teaspoon
Salt
¼ teaspoon
Pepper, freshly ground
1/8 teaspoon
Garlic
½ teaspoon
Enchilada, or other tomato-based Mexican sauce
1 cup (8 ounces)
Oil for frying

Batter
  1. Whip egg whites until stiff peaks form.
  2. Beat egg yolks with 1 tablespoon flour and the spices.
  3. Gently fold yolk mixture with the egg whites.
Preparing
  1. Preheat broiler.
  2. Clean the chiles thoroughly.
  3. Place chiles under the broiler.
  4. Turn once a minute until about 60 percent of the surface is blackened; about 5 to 10 minutes.
  5. Carefully remove from heat, place in a cooking bag, and let sweat for about 10 to 15 minutes.
  6. Remove the skins.
  7. Make a slit, and remove the seeds.
    Process
    1. Preheat the oil; it should be fairly hot (~375°F).
    2. Working from the slits created from seeding the chiles, gently stuff cheese into each one.
      Be careful not to overstuff.
    3. Secure with toothpicks.
    4. Roll chiles in remaining flour, and dip each one in the batter.
    5. Fry the chiles until the batter is golden, and the cheese slightly melts.
    6. Drain.
    7. Drizzle sauce over the chiles, and enjoy!
    Recipe from JoAnne, as part of the Great Grater Gadget Giveaway.