Tag: main course
Swiss Green Enchiladas
Swiss Green Enchiladas
Enchiladas are a cheese, bean, or meat filled tortilla rolled, then covered with a sauce. Sometimes the are baked; sometimes they are not. Sometimes I am baked; sometimes I’m not(when I’m sleeping). These enchiladas are filled with shredded meat(I used pork), then covered in a creamy salsa verde and topped with Swiss cheese. Something I started doing with tortillas is brushing them with cooking oil instead of add the oil to a pan. I use a lot less oil and get the same results. Just a light brush on each side of the tortilla will work.
Servings: 4
Ingredients
Creamy Salsa Verde
- 1 lb tomatillos
- 1/4 medium onion
- 5 seranno peppers
- 5 garlic cloves
- 3 green onion roughly chopped
- 1/3 cup cilantro
- 1 tbsp vegetable or canola oil
- 1/2 cup Mexican table cream or sour cream
- 1/2 cup cilantro
Swiss Green Enchiladas
- 12 corn tortillas
- vegetable or canola oil
- 2 lbs shredded meat pork, chicken, or beef
- 2 1/2 cups Creamy Salsa Verde
- Swiss cheese sliced
Instructions
Creamy Salsa Verde
- In a large skillet, dry roast the tomatillos, onion, garlic, seranno peppers, and green onions until you get a little color out of them. 6-8 minutes.
- Make sure to peel the garlic cloves before adding them to the blender.
- Add all of the roasted vegetable plus 1/3 cup of cilantro to a blender.
- Puree until smooth.
- In the same skillet you dry roasted the vegetables in, add 1 tbsp of cooking oil over medium heat. Add the green salsa.
- Cook for 8-10 minutes.
- Put the salsa back in the blender with 1/2 cup of cilantro and the Mexican table cream.
- Puree until smooth. Set aside.
Swiss Green Enchiladas assembly
- Add 1/2 cup of the salsa to the bottom of a baking dish.
- Brush cooking oil over each of the tortillas and cook for 1 minute a side.
- Put 2 tbsp of meat in the center of the tortilla. I used some leftover pulled pork.
- Roll it up tight.
- Put all of the enchiladas seam side down in the baking dish. You should yield 10-12 enchiladas.
- Cover with the creamy salsa verde and slices of Swiss cheese. Preheat the oven to 350 degrees. Bake for 30 minutes.
- Serve with some sour cream.
Pumpkin Seed Sauce Enchiladas
Pumpkin Seed Sauce Enchiladas
These pumpkin seed sauce enchiladas are super easy to make and are something a little different from the standard red or green sauce enchiladas. This is also a great recipe if you don’t eat meat but are still open to eating cheese.You can find pumpkin seeds in most grocery stores in the international aisle by the Mexican products. My local asian market has 2 huge aisles of Mexican foods, where they keep the seeds by the spices.
Servings: 1
Ingredients
Pumpkin Seed Sauce
- 5 tbsp pumpkin seeds
- 1 jalapeno (or 2 serranos)
- 3 garlic cloves
- 1/2 cup chicken stock or water
- 1/2 tsp salt
- 1 tbsp vegetable or canola oil
Pumpkin Seed Enchiladas
- 4 corn tortillas
- 1 tbsp vegetable or canola oil
- 3/4 cup queso fresco
Garnish
- cilantro chopped
- queso fresco crumbled
Instructions
Pumpkin Seed Sauce
- In a small skillet, lightly dry toast the jalapeño and garlic cloves for 3-4 minutes until you get a little color out of them. Peel the garlic. Set aside.
- Dry toast the pumpkin seeds for 2-3 minutes until they are golden brown. They will puff up a little bit.
- Put the jalapeño, garlic, pumpkin seeds, chicken stock, and salt into a blender.
- Puree until smooth.
- In the same skillet, add 1 tbsp of cooking oil over medium heat. Add the pumpkin seed sauce and cook for 3-4 minutes, making sure that the sauce doesn’t curdle. If it gets too thick, add a tbsp of water.
Pumpkin Seed Sauce Enchiladas
- Over medium high heat, add 1 tbsp of cooking oil to a griddle. Cook the tortillas for 30 seconds a side, just enough to be pliable. Drain on paper towel.
- Add queso fresco to each of the tortillas.
- Fold over. Disregard there being 5 enchiladas in the picture. Maybe I was a little hungry and didn’t think 4 was going to cut it for me. Guess what? Neither did 5.
- Pour the pumpkin seed sauce over the enchiladas. Garnish with more crumbled queso fresco and cilantro.
Chicken Adobo with Liver Spread
Chicken Adobo with Liver Spread
Another great Filipino adobo recipe! This adobo recipe uses skinned chicken thighs with pork liver paste added to the last 5 minutes of cooking. With the addition of the liver paste, the adobo braising sauce becomes rich and velvety. The liver paste also helps thicken the sauce. When we talk about adobo in Filipino cuisine, we need to figure out what the right ratio of vinegar to soy sauce. I like to use 1 cup vinegar to 1/2 cup soy sauce. Some people like their adobo saltier; other like more of a vinegary taste. When preparing this dish, the most important thing to remember is to not stir the dish once the vinegar is added. Let the boil cook off the acidity and raw vinegar taste. This process takes about 5 minutes. Then it is ok the add the soy sauce and stock. This goes for pretty much all Filipino adobo recipes.
Servings: 4
Ingredients
- 1 tbsp vegetable or canola oil
- 6 garlic cloves minced
- 8 bone in chicken thighs skinned
- 1 cup vinegar
- 1/4 cup light soy sauce
- 1/4 cup dark soy sauce
- 1 cup chicken stock
- 3 bay leaves
- 1/2 cup pork liver spread
- salt and pepper to taste
Instructions
- In a large sauce pan, heat up cooking oil over medium high heat. Sauté the minced garlic for 1 minute.
- Add the chicken thighs on top of the garlic. Cook for 4-5 minutes a side.
- Add in the vinegar. The most important thing here is to not stir this dish. LEAV IT ALONE! You want the acidity of the vinegar to cook off. Let simmer for 5 minutes.
- Turn the heat down to medium low. Add in the soy sauces, chicken stock, and bay leaves. Simmer for 30-35 minutes, uncovered.
- Stir in the liver spread. Simmer for another 5 minutes.
- The liver spread will help thicken the sauce as well as add richness to the flavor.
- Serve with steamed rice.
