Enchiladas SencillasServes 6.
Sour Cream:
1/2 pint heavy cream
2 tablespoons buttermilk
Enchiladas:
1/2 cup peanut oil
12 freshly made corn tortillas
2 onions, finely chopped
1 cup grated Chihuahua cheese
Tomato Sauce:
1 pound tomatoes (broiled until blackened on the outside)
1 clove garlic, peeled
2 fresh serrano chiles
2 tablespoons peanut or safflower oil
1/2 teaspoon salt
Sour Cream: Mix together heavy cream and buttermilk to make sour cream; set mixture in warm place until it is set, (about 6 hours).
Heat oven to 350 degrees F.
Blend tomatoes, blackened skin, core, and all, garlic and peppers. Heat the oil and fry the sauce for about 5 minutes, or until it has reduced and thickened. Add the salt; set aside to cool a little. Stir in sour cream and heat through gently. Don't let it boil or it will curdle!
Enchiladas: Heat the oil and fry the tortillas one by one, without letting them become crisp. Dip the tortillas into the warm tomato sauce to lightly cover them. Fill with the onions and cheese. Roll the filled tortillas up loosely and set them side by side in an ovenproof dish. Cover the enchiladas with the remaining sauce and sprinkle with cheese and onion. Heat in the oven for no more than 10 minutes.
Serve immediately.
I like this recipe a lot because you're making a very rustic and smoky tomato sauce. It packs a lot of flavor for such a simple preparation. However next time, I will go with store bought sour cream. 6 hours is a long time to wait for sour cream. One last addition is the addition of a little cilantro to the filling.
It tastes wonderful. The turkey soaks up that spicy, smoky tomato sauce and the cheese takes just a bit of the heat off the peppers to give you a nicely balanced, simple dish.Heritage Turkey, the bird that just keeps on giving.
13 comments:
You made ENCHILADAS!! Have I metioned lately how much I love you?!
I LOOOOOOVES me some encheeeeelaaaadaaas!!! Comin' over....
Uh oh, better make more...
And I'll even eat the cream!!!!! (yeah, buy it next time!)
You know that brings up an interesting philosophy. If it's the first time you're making a recipe, do you follow it exactly or do you scat off of it from the get go? I tend to follow it pretty closely the first time, just to understand what the original chef was trying to achieve in flavor and taste. Once I think I've got a handle on that then I adjust to my tastes or preferences.
How about you guys?
Yep, same with me.
Mmmpffffmphffft. That's Moi keeping mah moufh shut about an enchilada sauce made with serrano chiles and tomatoes. Not that it doesn't look tasty. It certainly does. But we New Mexicans, we got something to SAY on the subject of chile sauce.
I think I'm about to get a lesson in sauce. Not that I mind.
Comin' up . . .
Come on Moi! We're game for anything that will make us a better enchilada.
Hmmmm, they were certainly good for lunch.
Morning Sham. You know that's an interesting question you pose. I think many of us cooks just automatically always alter the recipe. I'm guilty too. But, I stopped doing that, esp. after listening to Ruth's lecture about how they (gourmet) test the recipes so many times. From now on, I'll follow the gourmet recipes exactly!
I gave my sister my recipe for cole slaw and immediately she changed things around and didn't get the same results. Well, it's no wonder using Miracle Whip instead of mayo and pre-cut cabbage instead of fresh!
I make the recipe as is the first time and then take notes and make adjustments where needed, like cutting out unnecessary fat or taking a short cut like buying the sour cream.
Man, I could go for one of your enchiladas RIGHT NOW....sounds like a great hangover breakfast!
PS: YOur comment re: the Heritage bird. It's so worth the investment to buy a quality bird like that, you were able to get so many dishes and flavor out of it again and again!
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