Tag: Mexican
Piquin Chile Enchiladas
Piquin Chile Enchiladas
This is another way of making enchiladas that you might not be familiar with. When you think of enchiladas, you think of corn tortillas stuffed with meat and cheese covered with enchilada sauce and more cheese, baked in a glass dish in the oven. This style of enchilada really focuses on the sauce instead of being filled with meat. Once the sauce is ready, corn tortillas are cooked one at a time in the sauce. They are folded over, plated up, and topped with crumbled queso. These enchiladas are always served with some type of meat on the side, such as carnitas.
Servings: 2
Ingredients
Piquin Chile Sauce
- 2 tbsp dried piquin chiles
- 2 roma tomatoes
- 2 garlic cloves
- 1/2 medium white onion diced
- 1/2 cup water
- 2 tbsp vegetable or canola oil
The Enchiladas
- 8 corn tortillas
- queso fresco cheese crumbled
Garnish
- cilantro finely chopped
Instructions
Piquin Chile Sauce
- Lightly toast the dried piquin chiles in a small skillet for a minute.
- Add the chiles to a blender or food processor with the tomatoes, garlic, and water. Puree until smooth.
- Add the cooking oil to a large skillet over medium high heat. Sauté the onions for 4-5 minutes.
- Add the piquin chile sauce to the onions. Simmer on medium heat for 10 minutes.
The Enchiladas
- On an oiled griddle, cook corn tortillas for 1 minute a side. Drain on paper towel.
- Take one of the tortillas and place it right into the enchiladas sauce. Have the sauce simmering on low.
- Flip it over to there other side. Make sure both side are coated
- You can either fold these in half or into quarters while in the sauce. Do this to all of the tortillas.
Potato Poblano Soup
Potato Poblano Soup
This is a fast and easy Mexican soup recipe that hits the spot on a winter night. If you want to be adventurous with this soup, substitute the regular butter for ganja butter. I sautéed the onions and garlic with 2 tbsp of my ganja butter. Also, after I bowled up the soup, I scooped a melon ball sized orb of ganja butter and placed it in the middle of the soup. The flavors of the ganja butter and the soup work really well with each other. Plus, after eating this at 6PM on a Sunday night, I was terribly stoned until about noon on Monday.
Servings: 4
Ingredients
- 3 whole poblanos
- 1 lb cubed potatoes
- 2 tbsp butter
- 1/2 medium white onion diced
- 1 head minced garlic cloves
- 4 cups chicken or vegetable stock
- salt and pepper
- 8 oz queso fresco or panella cheese
Instructions
Roasting Poblano Peppers
- Turn on your broiler. Place the poblano peppers on a rack on a baking sheet.
- Roast under the broiler for 4-5 minutes a side. The skins will char. Once done roasting, place in a paper bag or a container with a cover. This will help steam off the charred skins. Seed, dice and set aside.
The Soup
- Boil the potatoes for 10 minutes. They should be cook through but still firm. Drain and set aside.
- In a stock pot, saute the onions and garlic in butter over medium high heat for 3-4 minutes. If you happen to have ganja butter, I recommend giving it a try with this soup. The flavors work really well together.
- Add in the potatoes, roasted poblanos, chicken stock, and salt and pepper. Simmer for 15 minutes.
- Bowl it up! Add in small cubes of quest fresco or panella cheese.
