Outdoor Show October 13th.
Tip Of The Week.
TICKS! The one word that strikes fear and distain in the hearts of outdoor enthusiasts. The majority of people think ticks disappear in cold weather. Not True! Ticks are active all year long. Snow can be on the ground and if the temperature gets warm they come alive. Anytime you are out in the fields and woods check yourself for ticks. When going out in the field use insect repellent with a concentration of Deet of at least 20%. Throw your clothes in the dryer and turn it on high to kill them.
Recipe Of The Week.
New Mexico Green Enchiladas
This is a pretty standard New Mexico green chile sauce, although my addition of epazote is unusual; you can skip it if you want. I prefer to use full-strength, hot Hatch green chiles, but many people will want to use the mild ones, as my version has a kick to it. You can also use poblanos or a mix of jalapenos and green bell peppers if you can’t find New Mexican chiles. I also prefer those “Mexican blend” shredded cheeses, but if you can’t find them, Monterey jack or cheddar are fine.
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Main Course
Keyword: dove, enchiladas
Servings: 8 people
Author: Hank Shaw
GREEN CHILE SAUCE
- 3 tablespoons lard or cooking oil
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 3 tablespoons flour
- 1 1/2 cups chopped roasted green chiles, about a dozen
- 1 teaspoon epazote (optional)
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 2 1/2 cups dove broth or chicken stock
- Salt (smoked salt if you have it)
- Black pepper to taste
- 1-pound meat, shredded or diced small
- Salt, smoked if you have it
- 6 ounces of shredded cheese, divided
- 1 cup of minced onion
- 12 6- inch tortillas
- Prep the green chiles. You need to roast your green chiles. I use New Mexican, Hatch-style chiles. This makes for a zippy sauce. You can make it milder by using milder chiles. If you’ve never roasted chiles before, here is a tutorial.
- Make the chile sauce. Heat the lard over medium-high heat and cook the onions until soft, but not brown, about 5 minutes. Add the garlic and cook another minute. Add the flour and cook, stirring often, for 5 minutes. Add the remaining ingredients, stir well and simmer gently for 20 minutes. Puree in a blender.
- Make the filling. Dice the meat and salt well. Mix with about 1/4 cup of the green chile sauce as well as about 2 ounces of cheese and the onion.
- Prep the tortillas. Heat the tortillas on a comal or other heavy skillet until they blacken and puff up a little. Then put them in a tortilla warmer, or stack on a plate and put a bowl over them. Let them steam a few minutes before building the enchiladas. Or, you can dip them in hot oil for a few seconds, or dip them in the hot green chile sauce. Either way, shake off the excess oil or sauce.
- Build the enchiladas. Pour a little green chile sauce into a casserole. Fill a tortilla with a little of the filling and roll it up. Place seam side down on the casserole. Repeat until you’re done. You should get about 15 tortillas.
- Finish. Pour more green chile sauce over the enchiladas and top with lots of the shredded cheese. Bake at 350°F for 25 minutes and serve.
For those of you reading closely, yes, the meat is raw as it goes into the enchilada. It cooks when you bake them. And any meat will work here, much like my dove chiles rellenos.
Calories: 386kcal | Carbohydrates: 35g | Protein: 24g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 635mg | Potassium: 397mg | Fiber: 3g | Sugar: 5g | Vitamin A: 140IU | Vitamin C: 6mg | Calcium: 213mg | Iron: 4mg