Enchiladas de Camote (Sweet Potato Enchiladas) Book Tour

While I love cookbooks in general, there are two types that I consider my favorites—the "personal" kind, aka the kind that tell stories behind the food, share memories, personal photographs and history and the "technical" kind, aka the kind that go deeper into the what, how and why of the ingredients, methods, and recipes techniques. Enchiladas: Aztec to Tex-Mex by Cappy Lawton and Chris Waters Dunn is one of the latter.

I'm happy to be hosting today's blog tour stop for this beautiful cookbook. Large and filled with tons of recipes and ideas for authentic enchiladas, this book is a welcome addition to the Mexican food afficionado and the home cook who likes to delve a little deeper and familiarize themselves with authentic ingredients and techniques from another culture.

Enchiladas de Chile y Ajo (Enchiladas in Chile-Garlic Sauce)

What does Sunday Supper mean to you?  That was question we were to ponder when writing our posts for this week.  For me, it means many things.  Coming together as a family.  Sitting down at the table without the distraction of the television, the computer, or the friends banging at the door asking "are you done yet!?".  It means laughter and communication, sharing and catching up.  And while, yes, it's mainly about the people who occupy the chairs and the table around you, it's also about the food itself.  Maybe it's an extensive holiday feast...perhaps an everyday family favorite...it could be paper plates surrounding a communal pizza...and sometimes it's a dish that conjures up memories of distant childhoods for some while simultaneously making childhood memories for others.

To me, it's also about the process.  From a simple "this is what I want for dinner tonight" to someone taking the time to plan out a thoughtful menu.  Often times in our house, we'll draw on a memory of a dish the hubs or I loved as a kid.  I love it when the mere mention of a word...an ingredient...or the name of a dish sparks a story out of him.  If you know me, you'll know that that doesn't take much.  He's full of animated stories that I love to take notes on (be it mentally or literally) and then turn them into a dish that takes him straight back to Mexico.

Often times, one of the kids or the hubs (or even I) will see a dish in a cookbook or on the front of a magazine that they need.  NEED!  And soon.  And that is exactly what happened when somebody emptied the mailbox and threw the stack on the kitchen table.  With my favorite magazine (Saveur) sitting proudly on top of the pile.  The Mexico Issue.  With some enchiladas on top that drew "THAT is what I want for dinner.  Tonight." from both husband and oldest son.  And so, a few hours later...that is what we had.  A new recipe that I adapted slightly using my own methods and a few altered ingredients.  We served and ate them the way we traditionally do.  Because enchiladas are one of those things we'll eat any meal of the day if the feeling strikes.

So basically, to me, it's a family effort.  From start to finish.  Planning to enjoying.  Simple to complex.  Traditional recipes and methods to new recipes and ideas.  To me, #SundaySupper means embracing old family traditions while creating new ones.

This was basically a "new to us" enchilada sauce.  That I fell in love with.  And hard.  The subtle sweetness of the piloncillo against the gentle heat of the chiles and that flavor of garlic that I love so much reminds of one of my favorite dishes in the whole wide world.  Mole.  And not just any mole (because there are many varieties), my favorite mole.  And much like that mole, I swoon over every bite.  And I didn't want to stop eating even when I was full.  But I did.  So as not to diminish my pleasure.  This will be a regular in our house from now on.  New tradition.

Enchiladas de Chile y Ajo (Enchiladas in Chile-Garlic Sauce)

by Heather Schmitt-González

Prep Time: 30 minutes

Cook Time: 1 hour

Keywords: breakfast entree chiles chicken garlic tortillas Mexican

Ingredients (serves 6-8 / ~36 enchiladas)

Chile & Garlic Enchilada Sauce:

• 2 oz. dried California (or Guajillo) chiles
• 8 fat cloves garlic, unpeeled
• 6 plum tomatoes
• 1 jalapeno, stemmed
• 1 medium onion, sliced into ½" thick rings
• 1 Tbs. olive oil
• 2 c. chicken stock or broth
• 1 tsp. dried Mexican oregano
• 1 tsp. dried marjoram
• ¼ tsp. ground black pepper
• 1 slice white bread, toasted & torn into pieces
• ⅛-¼ c. grated Piloncillo (or light brown sugar)
• 2 Tbs. freshly squeezed lime juice
• salt

to finish enchiladas:

• 36 corn tortillas
• oil, for quick-frying tortillas
• 3 c. cooked, shredded chicken
• ~1 lb. queso fresco, crumbled

garnish (choose your favorites):

• Romaine lettuce leaves
• freshly squeezed lime juice (to sprinkle over Romaine)
• radishes, quartered
• thinly sliced onion
• chopped cilantro
• crema

Instructions

Make the enchilada sauce:

Set a comal or large cast-iron skillet over medium-high heat. Add chiles and press down, turning once or twice until chiles start to change color slightly (usually get lighter) and smell all earthy and delicious, 30 seconds or so. Transfer them to a bowl and cover with boiling water (2-3 cups or until submerged). Place a plate on top to keep them under the water. Let sit to plump and rehydrate for 20-30 minutes.

While you're waiting, add the tomatoes, garlic, jalapeno, and onion to the skillet and cook, turning as needed, until tender and charred in spots, 8-15 minutes total, removing veggies to a bowl as they are done. When you remove the garlic cloves, set them to the side to cool a bit. When you're able to handle them, slip the garlic from its skin and add it to the bowl of reserved veggies.

Once your chiles are rehydrated, lift them out of the water, leaving behind the stems and the seeds (just use your fingers to pull them off). Add chiles to the blender with 1½ cups of the chile soaking liquid. Puree until smooth.

Heat the olive oil in a large, deep skillet over medium-high heat. Pour in the chile puree and cook, stirring regularly, until it has thickened to a paste, ~10-12 minutes.

Return the chile paste to the blender and add the charred veggies along with the chicken stock, oregano, marjoram, black pepper, and toasted bread. You may need to do this in two batches if your blender isn't large enough to hold them all. Just divide everything up...it will all end up back together in the end, so the amount per batch isn't crucial. Puree until as smooth as you can get it, 2 minutes or so.

Reduce heat under skillet to medium-low and set a strainer over it. Push the puree through, using a rubber scraper or wooden spoon to help you extract as much liquid as you can. You should be left with a small amount of skins and seeds in the strainer. Bring the sauce to a boil, then reduce to medium-low and allow to simmer for ~6 minutes. Stir in the piloncillo (or brown sugar), starting with the lower amount. Stir in the lime juice. Taste. Add salt and more piloncillo, if it needs it. Keep sauce warm.

Assemble the enchiladas:

Clear yourself a workspace - a countertop, an extra large cutting board, or a table. Prepare your garnish (whatever you'd like to use) first. In our house, we like to squeeze lime juice over whole, washed leaves of Romaine lettuce. If you're using radishes, dice them or cut them in slices or quarters. Reserve some of the queso fresco to sprinkle over the top. Have chicken warmed and shredded in a bowl in front of you. Set out a large tray or individual plates. Once you're all set, start assembling the enchiladas.

Pour oil to about ¼-inch deep into a large skillet set over over medium-high. Once oil is hot, dip the tortillas, one at a time in the oil, and fry until they are pliable; this takes about 30 seconds to 1 minute per tortilla. Grasping with a tong, allow as much oil to drip back into the pan as possible. (You may need to replenish oil as you go along.) Dunk the tortilla into the enchilada sauce that you're keeping warm, making sure to coat the whole thing. Transfer the tortilla to your work surface. Divide the shredded chicken and queso fresco amongst the tortillas. Roll them up quickly and transfer to serving platter (or plate). Repeat until all of the enchiladas are made. Add your choice of garnish to the platter (or plates) and the top of the enchiladas.

Serve immediatley and enjoy immensely!

notes:

-3 cups cooked chicken comes from ~24 oz. raw chicken. I like to make sur that my chicken is extremely flavorful - this makes better enchiladas. You can used any part of the chicken you like and cooked in any manner. My go-to method is to place chicken breasts in a pot. Add onion, garlic, any herbs I have then, black peppercorns, and a bit of salt. Cover by an inch with cold water. Bring to a boil, then reduce to a very gentle bubble (poaching). Let "poach" for 10-15 minutes (depending on thickness of breast), then cover and turn off heat. I'll then allow it to finish cooking through and cooling down a bit in the pan (not removing cover so the heat stays in). When ready to use, I'll remove breasts and shred by hand or with forks. This method is great, because it also gives you a couple cups of flavorful chicken broth.

-Giving the tortillas a quick dip in the hot oil seems time consuming, but it makes for better tasting enchiladas that hold up well to the sauce. Plus, they're perfectly pliable. Once you get the hang of the quick-fry, quick-dip, fill-and-roll...you'll develop a method, which makes it go pretty fast. I'm usually sliding one tortilla into the oil as I'm taking one out and so-on. You could also line a sheet tray with a few layers of paper towels and shingle the tortillas there after they come out of the oil. Just cover them with a kitchen towel until they're all done being fried. Once you've fried them all, you can then dip consecutively into enchilada sauce. Find your rhythm, and it can be an enjoyable task.

these enchiladas were inspired by and adapted from a recipe in Saveur No.149

Chicken Enchiladas in Creamy Avocado Sauce {Avocados from Mexico}

Okay.  I know that there are a ton of avocado lover's out there.  And I am definitely a card-carrying member of that group!  That's why, when the gang over at Avocados from Mexico launched a new recipe section on their site entitled Recipes from Avocado Lovers, I high tailed it over to check it out.

It's an avocado lover's dream.  Not only are there tasty recipes and meal ideas built around the beautiful avocado, but you can also download ringtones, wallpapers, and other fun avocado goodies.

While my favorite avocado preparations are the simplest... guacamole, sliced and strategically placed in a BLT, adorning tacos, tostadas, and salads...I always love finding unexpected used for them.  Use them to moisten a quick bread.  Combine them with chocolate to make a delectable cake.  Creamy them with sweetened condensed milk for a paleta that will keep you cool in the heat.

Today, I decided that I wanted to blend them into a creamy sauce alongside tangy tomatillos, earthy chile peppers, and cool Mexican crema.  What better vehicle for that sauce than a family favorite, enchiladas!?  These turned out rich, earthy, and laden with the flavor of avocado - a real treat for any avocado lover.

Chicken Enchiladas in Creamy Avocado Sauce

by Heather Schmitt-González

Prep Time: 30-45 minutes

Cook Time: 20 minutes

Keywords: bake entree avocado chicken chiles tomatillos American Southwest

Ingredients (serves 8-12)

• ~1¼ lbs. tomatillos, husked & rinsed
• 1 Poblano
• 1 jalapeño, stemmed
• 2 fat cloves garlic, unpeeled
• ½ small onion, cut in half
• ~½ tsp. salt
• 2 c. chicken stock or water
• 1 large avocado, peeled & pitted
• ½ c. crema or sour cream
• 4 c. cooked, shredded chicken thighs (or breast or a mix)
• 24 corn tortillas (or small flour tortillas)
• 8 oz. shredded Monterey Jack cheese

to garnish:

• thinly sliced onion
• chopped cilantro
• cubed avocado
• salsa verde

Instructions

Preheat broiler. Lay tomatillos, poblano, jalapeño, garlic, and onion out on a broiler pan lined with foil. Slide under preheated broiler until charred and blistered in spots, removing things to a bowl as they are done.

Peel the skin, stem, and seeds from the poblano when cool enough to handle. Peel the garlic cloves. Add everything to the jar of a blender and add salt. Puree until smooth. Strain through a fine mesh strainer and return to rinsed blender jar.

Add chicken stock, avocado, and crema to the blender jar and puree again until you have a smooth sauce. Pour into a microwave proof bowl. Place in microwave (or you can do this on the stove top) and heat for a few minutes until warm.

Preheat oven to 350° F. Spray both sides of the tortillas with pan spray (or brush lightly with oil) and shingle them on a baking sheet. Place in the oven until warm and pliable, ~3 minutes. Remove from oven and drape with a clean kitchen towel to keep warm. Mix ~1½ cup of the heated sauce with the shredded chicken.

Ladle ~½ cup sauce into the bottom of two 9" x 13" pans and spread around. Working quickly, lay a tortilla in front of you and spoon some of the chicken mixture on top. Roll up tightly and place, seam side down, into the pan. Repeat until all of the tortillas and chicken are used up, placing ~12 enchiladas in each pan. Divide the remaining sauce between the pans, pouring it over the top of the enchiladas. Divide cheese amongst pans, sprinkling over the top of everything.

Slide into preheated oven and bake for ~20 minutes, or until cheese is melted and sauce is bubbling around the edges.

Serve immediately with any or all of the garnish you desire.

notes:

*4 cups cooked chicken comes from approx. 2 lbs. raw chicken. If you need to cook it, place raw chicken along with a quartered onion, a few smashed garlic cloves, some sprigs of fresh herbs (or a few pinches of dried) such as thyme, oregano, cilantro, or parsley, plus some salt and pepper and cover with water by about an inch. Bring to a boil, then reduce to a lazy bubble for ~15-20 minutes or until cooked through. Let cool a bit in the broth until you're able to handle it. Shred using your hands or two forks.

Prepare these just before you're ready to eat and have everything ready to go as the tortillas become very soft in the sauce after cooking and begin to fall apart. They'll still be tasty, but you'll have more of a tortilla casserole than enchiladas if they sit for too long.

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Tacos, Enchiladas, Tostadas y Mas! {mish-mosh}

Well, as threatened promised, I have another big ol' batch of mish-mosh coming your way today.  This should be it for a while, though.  My photo files are pretty much purged now...and this post is packed with tons of flavors that I adore.

Let's start with tacos.  Always a good jumping point if I do say so myself.  And I just did.  The hubs and I ate these tacos on the morning the kids went back to school.  Last year.  Zoinks!  The only reason I know that is because the folder they were in was labeled "first day of school tacos".  They had black beans and chorizo topped with a salsa that I made with a bunch of heirloom tomatoes from my garden.  Pretty...yes?  Let's not forget about those big crumbles of queso fresco.  I love starting the day with tacos.

This was a great afternoon snack...or maybe it was lunch?  The Master aka Rick Bayless inspired me to have a guac party (didn't take much pushing) that included this batch of Mango Guacamole and some chips that were still warm.  You can find the recipe in Fiesta at Rick's.

Oh yeah, look at this pan of Enchiladas Rojas.  I had three more pans just like it!  They look pretty tasty, right?  Well, they were not.  And it pains me to say that.  The recipe comes from Eva Longoria's cookbook, Eva's Kitchen.  I had high hopes.  They were made in the traditional way...the same way we make them at home.  Mexi taught me right.  It was just that they had no flavor.  I kind of wondered since there wasn't any seasoning-type agents added.  Heck, I even threw in salt and cumin...but I should have had a heavier hand.  I hated to put it "out there" that they weren't so good, but I wanted to give fair warning in case anybody else decides to make some- season, Season, SEASON...and well.  We ate them anyway and added extra salt and salsa, but....meh.

How's about we move from not-so-great enchiladas to a pan of KILLER ENCHILADAS ROJAS.  Made by Mexi...the hubs...mi esposo...of course!  Maybe I'm biased, but my significant other's enchiladas are the bomb.  Another breakfast that made the day a few shades brighter.  Plus, he knows just how I like them.  Keep the pesky fillings (like chicken) out of my enchiladas.  Fry, dip, roll and smother in the good stuff!  It's true, I don't like things inside my enchilada.  Unless it's just cheese.  Pssst.  Duh.

These came about one day after I sat down to watch the tele and caught an old episode of Rachael Ray.  I think it may have been 30 Minute Meals...not positive.  You know how she "enhances" boxed mixes and things sometimes?  Well, that's what she did with a box of corn muffin mix.  When the episode ended, I promptly went into the kitchen and grabbed the box of Jiffy Corn Muffin mix I knew was in the pantry.  I cooked up some bacon and crumbled it...snipped in some chives, threw in some smoked paprika, and some extra sharp cheddar.  I didn't use her exact recipe, because I was doing it by memory, but after typing in a search, I think it was these Corn Muffins with Bacon and Cheddar.  Worth it!

I'm pretty sure that I made these Molletes waaaaay back when I made some bolillos with crunchy bits of cornmeal in them.  Doesn't get much simpler or more satisfying that hollowed out bread heaped high with refried beans, queso fresco, and salsa that is then baked until warm.

Okay, this Smoky Sweet Potato Potato Salad was pretty killer, as well.  If you read Food Network Magazine, you've seen those little inserts each month that give you "50 different somethings".  Well, a couple of months ago, it was potato salad.  Each and every one looked so delicious that I was tempted to give myself a challenge of making every kind.  But then reality set in and I realized I didn't have time for that.  So, the thick slices of sweet potato tossed with a mayo spiked with chipotle, scallions, and cilantro had to carry me through.  And it did.  I still think about it.  Often.

Okay, if you haven't guessed by now, whenever hubby is off work and I "don't feel like" cooking breakfast, I ask him to do it.  And in case you also haven't guessed, it's because when he does, he gives me plates heaped with mouthwatering, nose-tingling Mexican vittles.  Like these Black Bean & Chorizo Tostadas.  Chunks of avocado and queso fresco...cilantro...salsa verde and sour cream...need I say more?

In true slacker form, I bring you an adventure from last month over at Forging Fromage.  {sigh}  The sad thing is, I made this Pineapple Habañero Hot Sauce before Natashya and I even "formally" issued the challenge.  It just kept getting pushed back further...and further...and further.  By adding about a quarter of a pineapple that I caramelized really nicely on the grill to a batch of Rick's Habañero Hot Sauce...I got a big bottle full of tasty, yet totally mouth-numbing goodness.

...and this is one of the things I made with that hot sauce...Pineapple Habañero Hot Wings.  Fair warning: have a bucket full of ice cold cervezas within reach to put out the fire.  In your mouth.  I made them the "usual" way...in the oven, though- not fried.  Dipped in a mixture of hot sauce and melted butter.  Mmmm.

Oh my gosh!  I feel about twenty pounds lighter after clearing out these photos.  Thanks for sorting through the mish-mosh with me.  Wonder how long I can keep the folder "clean"?

I call them....BurrEnchiladas

Do you ever have one of those days? The kind of day where you don't feel like cooking (gasp) or just don't have the time for making anything. What's the best cure for this kind of day? I say CROCK POT! This is not the healthiest of meals, but it is mighty tasty....plus it uses one of my favorite "convenience" foods- frozen bean & cheese burritos. BurrEnchiladas by girlichef yield: 5-6 svgs.

5-6 frozen bean & cheese burritos

5-6 chicken thighs (skinless or skinless & boneless)

16 oz. enchilada sauce (remember, convenience...canned, pre-made, spice packet)

Spray your crock pot with pan spray. Line up your frozen burritos along the bottom, however many will fit. Lay chicken thighs over the burritos. Cover with enchilada sauce. Put on the lid. Cook on low for about 6-8 hours.

These turn out sort of like a cross between a burrito and an enchilada (hence the name)! Scoop "one" onto a plate; this usually consists of one thigh and one burrito. Remove the bone (it just slips out). Tear the chicken into shreds a bit with your fork. Sprinkle with cheese. Add your favorite toppers...sour cream, cilantro, salsa, lettuce, etc.

This is easy and really, actually very good. Of course you can substitute a different kind of burrito or meat and get a whole new meal....without spending too much time in the kitchen...you know, busy and/or lazy day fare.