Tag: Latin American
Encremadas (Cream Enchiladas)
Encremadas (Cream Enchiladas)
Encremadas are enchiladas with sour cream added to the sauce. You can make either a green or red sauce. There is really no wrong. In this recipe, I made a simple tomatillo sauce. Instead of filling the corn tortillas and pouring the sauce over, each tortilla is dipped in the sauce and folded in half. Plate up 4 per person. Scoop a ladle of the sauce over the enchiladas. Top with crumbled queso fresco, avocado, white onion, and cilantro. If you wanted to make filled enchilada with cheese, chicken, pork, or beef and pour the sauce over that way, please give that a try.
Equipment
- Food processor or blender
Ingredients
- 5 medium tomatillos
- 2 serrano peppers
- 3 garlic cloves
- 1 cup sour cream
- salt to taste
- 12 corn tortillas
- vegetable oil
Toppings
- queso fresco crumbled
- avocado sliced
- white onion finely chopped
- cilantro chopped
Instructions
- Add the tomatillos, serrano peppers, and garlic cloves to a pot of boiling water. Boil for 10 minutes.
- Add the vegetables to a food processor with a 1/4 cup of the boiling water.
- Purée.
- Add in the sour cream and purée again.
- Pour the cream enchilada sauce into a sauce pan. Bring the sauce to a simmer then reduce the heat to low. Season with salt.
- Lightly brush oil on the corn tortillas and bake in the oven at 400 degrees for 2-3 minutes, just enough to make them pliable but not crispy. This is a good method for cooking multiple tortillas.
- Place 1 tortilla in the sauce. Dredge on both sides. Fold in half and place on a plate. I would serve 4 per person since they are lighter and not filled enchiladas.
Tacos Dorados de Papa (Crispy Potato Tacos)
Tacos Dorados de Papa (Crispy Potato Tacos)
Fried potato tacos are popular in Mexico during Lent season and for vegetarians. These tacos can be either folded over or rolled like a taquito. If folding over, you will have to use 3 toothpicks to hold them shut. Fry them for 2 minutes a side until crispy. If you made potato taquitos, cover them with all of the toppings: cheese, shredded cabbage, pico de gallo, sour cream, and hot sauce. If eating as a taco, remove the toothpicks and load them up.
Equipment
- toothpicks
Ingredients
- 3 medium red potatoes peeled and cubed
- 1 tbsp butter
- salt and pepper to taste
- 6 small flour tortillas
- vegetable oil for frying
Toppings
- cabbage shredded
- queso fresco crumbled
- pico de gallo
- Mexican sour cream
- your favorite hot sauce
Pico de Gallo
- 1 medium tomato chopped
- 1/4 medium white onion chopped
- 1/2 cup cilantro chopped
- 2 serrano peppers finely chopped
- 1 tbsp lime juice
- 1 tsp salt
Instructions
Pico de Gallo
- Mix all of the ingredients together. Let chill in he refrigerator for an hour before serving.
Potato Tacos
- Boil the potatoes in salt water for 10 minutes until soft. Drain the water.
- Mash with a potato masher. Stir in the butter. Season with salt and pepper.
- Take 2 heaping tbsp of the potatoes and smear on the top half of a small flour tortilla.
- Fold over and hold shut with 3 toothpicks.
- You should yield 6 tacos.
- Heat up a 1/2” of vegetable oil in a sauté pan over medium high heat. Place the tacos in the oil, making sure to not overcrowd the pan.
- Fry for 2 minutes a side.
- Drain on paper towel.
Argentinian-Style Grilled Flanken Beef Ribs
Argentinian-Style Grilled Flanken Beef Ribs
These Argentinian style beef ribs are very simple to prepare and take only 10 minutes to grill. Make sure that the ribs are cut 1/2” thick. All you need to do is season them with sea salt and let the rest for an hour. The salt acts as a tenderizer, breaking down some of the fat and connective tissue. Once the ribs are finished grilling, squeeze lime juice over them.
Servings: 2
Equipment
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 4 flanken cut beef short ribs 1/2” thick
- coarse ground sea salt
- 1 lime
Instructions
- Season the ribs with coarse ground sea salt on both sides. Let rest for an hour at room temperature.
- Start the charcoal in a chimney starter until gray. Pour in the grill and place the grate on. Place the ribs directly over the charcoal.
- Grill the ribs for 5 minutes a side. Squeeze lime juice over the ribs instantly after they come off the grill.
