ENCHILADAS MEXICO

 

Our version is based on many years of cooking, and we have established a "proven" taste. Please contact our Restaurant for any information, help and products for this recipe.

 

A note about the tortillas. The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil greatly enhances the flavor of the tortillas.

 

The filling:

 

3/4 pound boneless pork loin cut into 3/4 inch or less pieces
2 cups water
2 teaspoon ancho chile powder
1 tablespoon vinegar
½ teaspoon oregano
½ teaspoon salt

 

To make the filling place the meat and water in a saucepan, bring the water to a simmer and skim off any scum that rises to the surface. Stir in the remaining ingredients, and cook at a bare simmer until the water has evaporated, about 1 hour. Remove the meat and shred it, either by hand or with the plastic blade of a food processor. The meat can also be finely chopped, if you wish. Reserve.

 

The sauce:

 

1 cup poblano chile (about 3 fairly large chiles) that has been roasted, peeled seeded and chopped, or substitute Anaheim or mild New Mexico chile
3/4 cup half and half
2 1/4 cups whipping cream
1 tablespoon butter
3/4 teaspoon salt

 

To roast the chiles, broil them as close under your broiler as possible until the skins are charred (I often use a toaster oven), roast them over an open flame, or deep fry them until the skins turn opaque. In either case, place the chiles in a plastic bag to sweat for twenty minutes, then peel them.

 

To make the sauce, first place the chiles and half and half in a blender and blend until they are just pureed. Add the cream and pulse once or twice to mix with the other ingredients. Melt the butter in a saucepan over medium heat, add the contents of the blender and the salt. Bring the mixture to a simmer and cook until it is thickened to the consistency of a very thin milkshake, about 20 minutes. There should be about 2 cups of sauce.
 

The potato and carrot topping:

 

2 cups water
1 tablespoon vinegar
½ teaspoon salt
½ cup carrots that have been peeled and cut into less than 1/4 inch pieces
3/4 cup boiling potatoes that have been peeled and cut into less than 1/4 inch pieces

 

Mix together the water, vinegar and salt, bring to a boil, add the carrots and cook until they are just tender, then remove them, cool them off with cold water to prevent them from cooking further, then drain them. Cook and cool the potatoes in the same way, then add them to the carrots, and reserve.

The enchiladas:

 

8 corn tortillas
Cooking oil or spray oil
The reserved filling
The sauce
½ cup grated Oaxaca or Chihuahua cheese, or substitute Monterrey Jack
2 small avocados or 1 large avocado, peeled, seeded and sliced

 

To make the tortillas pliable and to keep them from becoming soggy, there are two methods I use. First, you can "soften" them by cooking them for a few seconds on each side in about ½ inch of oil set over medium heat until a drop of water sputters immediately, (but do not cook them until they become crisp), then drain them on absorbent towels.

 

You can also do this by spraying them on both sides with oil, placing them in a plastic tortilla warmer or wrapping them in a towel, then microwaving them for about 30 to 45 seconds oh high. The former provides a more authentic texture, but the latter method is much quicker and easier.

 

Place 2 tablespoons of the meat filling just off center on each tortilla and either roll or fold the tortillas into cylinders. Place two of the filled tortillas on each of four oven proof serving plates. Top the enchiladas with about 1/3 cup of the sauce, then sprinkle on a little of the potato/carrot mixture and cheese.

 

Bake the enchilada for 5 minutes, add a little more sauce, then cook another 5 minutes. Just before serving, add a little more sauce, lay a few slices of avocado on top of the enchiladas and serve with white, Mexican style rice, and perhaps some steamed squash.