So I have been craving Mexican for a while now and was just looking for an excuse to make a great meal from scratch. My mom bought me The Ultimate Mexican magazine so I decided since my in-laws were coming over I was going to go all out Mexican.
I made Enchilada Suiza with sides of seasoned black beans and Mexican rice, along with a Tres Leches cake for desert. It was wonderful, so I wanted to share.
Enchilada Suiza (Swiss Enchilada)
I made this recipe the night before so I was able to just put it in the oven, I found that the corn tortillas got a little soggy and the sauce thickened up quite a bit. The flavors were great, and if made the day of I am sure it would have been even better. I think next time I will use flour tortillas, it will change the texture, but because I am big on making meals ahead of time so they become quick weeknight meals, I think the flour tortillas would hold up better. *Update: I was informed that if you lightly fry the corn tortillas before hand they shouldn't get soggy when made ahead.
Ingredients
1 purchased roasted chicken (2 to 2 ¼ pounds)
4 large tomatillos, husks removed
½ medium onion, cut into thin wedges
2 jalapeno peppers
2 cloves garlic
1 14.5-ounce can diced fire-roasted tomatoes, undrained
¾ cup packed fresh cilantro sprigs (I use less, because of the strong flavor)
1 cup Mexican crema or 8-oz sour cream
1 Tbsp all-purpose flour or rice flour
½ tsp. salt
12 6-inch corn tortillas
2 Tbsp vegetable oil
3 oz Chihuahua cheese or Monterey Jack cheese, shredded (I use more, because I love cheese)
Preheat broiler. Carve or pull meat from the chicken. Using two forks, shred meat. Measure 2 ½ cups of the chicken for this recipe. (Save remaining for another use, like chicken pot pie.)
On a large baking sheet combine tomatillos, onion, peppers, and garlic. Broil 3 inches from heat for about 14 minutes or until tender, with black spots and pepper skin blisters, turning once during broiling. With gloved hands, use a pairing knife and peel as much of the skin off the peppers as possible; halve and seed peppers. Core tomatillos (I just squeeze as much out as I can). Reduce temperature to 350°; adjust oven rack to center of oven.
In a blender combine broiled vegetables, undrained tomatoes, and cilantro. Cover; blend until smooth. Add Mexican crema, flour and salt. Cover and blend until smooth. (I have used home made salsa instead of the vegetables and tomatoes listed and just added the sour cream, it may change the taste some but you can adjust per your tastes.)
In a medium bowl combine shredded chicken and ½ cup of the tomatillo mixture. Spread about ½ cup of remaining tomatillo mixture in a bottom of a 3-quart rectangular baking dish; set aside.
Lay tortillas on baking sheet. Brush both sides of each tortilla lightly with oil. Bake for 2 to 3 minutes or just until softened. Remove from oven; stack and wrap in foil.
Removing one tortilla at a time, divide chicken mixture among tortilla, spreading evenly over each. Arrange tortillas, seam side down in prepared dish. Pour the remaining tomatillo mixture of tortillas. Top with shredded cheese. Bake uncovered, about 25 minutes or until heated through and cheese starts to brown. Let stand for about 10 minutes before serving.
Makes 12 enchiladas. (Can be frozen, just thaw in the refrigerator than bake as directed.)
Ingredients
1 2-layer-size regular white cake mix (use your favorite Gluten Free mix)
3/4 cup butter, softened
6 eggs
1/2 cup water
2 tablespoons finely shredded lime peel
1 recipe Tres Leches Mixture (see recipe below)
3 cups fresh strawberries, chopped
1 cup whipping cream
3/4 cup granulated sugar
1 teaspoon vanilla
Directions
1. Preheat oven to 350 degree F. Grease and flour a 10-inch springform pan; set aside.
2. In a mixing bowl, combine cake mix, butter, eggs, and water. Beat on low speed until combined. Beat on medium speed for 2 minutes (batter will be thick). Stir in lime peel. Spread batter in prepared pan. Bake about 50 minutes or until a wooden skewer inserted near the center comes out clean.
3. Cool in pan on a wire rack for 10 minutes (cake may sink during cooling). Loosen cake from sides of pan; remove sides. Lift cake from pan bottom using a wide metal spatula. Cool cake completely on a wire rack (the bottom of the cake should be cold to the touch).
4. Line an 11-inch round straight-side Dutch oven or other 11-inch diameter container with plastic wrap, allowing wrap to hang over edges. Using a serrated knife, split cake in half horizontally. Place top half of cake, cut side up, in prepared container. Top with strawberries. Place cake bottom, cut side down on strawberries. Press down lightly.
5. Using a long-tined fork or wooden skewer, poke holes in cake layers across the entire surface. Slowly pour 4 cups of the Tres Leches Sauce over cake. Cover cake; chill 8 to 12 hours or overnight. Cover and chill remaining mixture.
6. About 1 hour before serving, slowly pour 1 cup of the remaining Tres Leches Sauce over cake. Cover and chill cake and remaining Tres Leches Sauce until serving time.
7. To serve, in a chilled bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer until stiff peaks form. Remove cake from refrigerator; uncover. Place a serving platter with a lip, upside down, over the container; carefully invert. Remove plastic wrap. Spread whipped cream mixture over top and sides of cake. Some of the Tres Leches Sauce will seep out of the cake as it stands. Serve immediately with the remaining Tres Leches Sauce on the side. Makes 12 to 16 servings.
Tres Leches Sauce
Yield: about 7-1/2 cups
Ingredients
2 12 ounce can evaporated milk
2 14 ounce can sweetened condensed milk
2 cups milk or whipping cream
Directions
In a saucepan combine evaporated milk, sweetened condensed milk, and milk or whipping cream. Cook over medium heat just until boiling, stirring frequently. Remove from heat. Transfer to a large bowl. Cover; cool completely. Makes about 7-1/2 cups sauce.
1 tsp. Cumin
1 tsp. Garlic powder
1 Tbsp. Cilantro
1/2 Lime
Ingredients
1 purchased roasted chicken (2 to 2 ¼ pounds)
4 large tomatillos, husks removed
½ medium onion, cut into thin wedges
2 jalapeno peppers
2 cloves garlic
1 14.5-ounce can diced fire-roasted tomatoes, undrained
¾ cup packed fresh cilantro sprigs (I use less, because of the strong flavor)
1 cup Mexican crema or 8-oz sour cream
1 Tbsp all-purpose flour or rice flour
½ tsp. salt
12 6-inch corn tortillas
2 Tbsp vegetable oil
3 oz Chihuahua cheese or Monterey Jack cheese, shredded (I use more, because I love cheese)
Preheat broiler. Carve or pull meat from the chicken. Using two forks, shred meat. Measure 2 ½ cups of the chicken for this recipe. (Save remaining for another use, like chicken pot pie.)
On a large baking sheet combine tomatillos, onion, peppers, and garlic. Broil 3 inches from heat for about 14 minutes or until tender, with black spots and pepper skin blisters, turning once during broiling. With gloved hands, use a pairing knife and peel as much of the skin off the peppers as possible; halve and seed peppers. Core tomatillos (I just squeeze as much out as I can). Reduce temperature to 350°; adjust oven rack to center of oven.
In a blender combine broiled vegetables, undrained tomatoes, and cilantro. Cover; blend until smooth. Add Mexican crema, flour and salt. Cover and blend until smooth. (I have used home made salsa instead of the vegetables and tomatoes listed and just added the sour cream, it may change the taste some but you can adjust per your tastes.)
In a medium bowl combine shredded chicken and ½ cup of the tomatillo mixture. Spread about ½ cup of remaining tomatillo mixture in a bottom of a 3-quart rectangular baking dish; set aside.
Lay tortillas on baking sheet. Brush both sides of each tortilla lightly with oil. Bake for 2 to 3 minutes or just until softened. Remove from oven; stack and wrap in foil.
Removing one tortilla at a time, divide chicken mixture among tortilla, spreading evenly over each. Arrange tortillas, seam side down in prepared dish. Pour the remaining tomatillo mixture of tortillas. Top with shredded cheese. Bake uncovered, about 25 minutes or until heated through and cheese starts to brown. Let stand for about 10 minutes before serving.
Makes 12 enchiladas. (Can be frozen, just thaw in the refrigerator than bake as directed.)
Tres Leches Cake
Slightly adapted from Better Homes and Gardens, Ultimate Mexican (2010)
This was wonderful, worth the time it takes. This cake soaks overnight in a three milk mixture, hence the name. Just make sure you have a dutch oven or large tupperware large enough to hold the cake.
Ingredients
1 2-layer-size regular white cake mix (use your favorite Gluten Free mix)
3/4 cup butter, softened
6 eggs
1/2 cup water
2 tablespoons finely shredded lime peel
1 recipe Tres Leches Mixture (see recipe below)
3 cups fresh strawberries, chopped
1 cup whipping cream
3/4 cup granulated sugar
1 teaspoon vanilla
Directions
1. Preheat oven to 350 degree F. Grease and flour a 10-inch springform pan; set aside.
2. In a mixing bowl, combine cake mix, butter, eggs, and water. Beat on low speed until combined. Beat on medium speed for 2 minutes (batter will be thick). Stir in lime peel. Spread batter in prepared pan. Bake about 50 minutes or until a wooden skewer inserted near the center comes out clean.
3. Cool in pan on a wire rack for 10 minutes (cake may sink during cooling). Loosen cake from sides of pan; remove sides. Lift cake from pan bottom using a wide metal spatula. Cool cake completely on a wire rack (the bottom of the cake should be cold to the touch).
4. Line an 11-inch round straight-side Dutch oven or other 11-inch diameter container with plastic wrap, allowing wrap to hang over edges. Using a serrated knife, split cake in half horizontally. Place top half of cake, cut side up, in prepared container. Top with strawberries. Place cake bottom, cut side down on strawberries. Press down lightly.
5. Using a long-tined fork or wooden skewer, poke holes in cake layers across the entire surface. Slowly pour 4 cups of the Tres Leches Sauce over cake. Cover cake; chill 8 to 12 hours or overnight. Cover and chill remaining mixture.
6. About 1 hour before serving, slowly pour 1 cup of the remaining Tres Leches Sauce over cake. Cover and chill cake and remaining Tres Leches Sauce until serving time.
7. To serve, in a chilled bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer until stiff peaks form. Remove cake from refrigerator; uncover. Place a serving platter with a lip, upside down, over the container; carefully invert. Remove plastic wrap. Spread whipped cream mixture over top and sides of cake. Some of the Tres Leches Sauce will seep out of the cake as it stands. Serve immediately with the remaining Tres Leches Sauce on the side. Makes 12 to 16 servings.
Tres Leches Sauce
Yield: about 7-1/2 cups
Ingredients
2 12 ounce can evaporated milk
2 14 ounce can sweetened condensed milk
2 cups milk or whipping cream
Directions
In a saucepan combine evaporated milk, sweetened condensed milk, and milk or whipping cream. Cook over medium heat just until boiling, stirring frequently. Remove from heat. Transfer to a large bowl. Cover; cool completely. Makes about 7-1/2 cups sauce.
Seasoned Black Beans
I didn't have a recipe for this one, I really like a side of beans with my Mexican and wasn't really in the mood for refried. So, I had a can of blackbeans and added a little to them.
1-14.5 ounce can Black Beans
1/2 Jalapeno, seeded and deviened1 tsp. Cumin
1 tsp. Garlic powder
1 Tbsp. Cilantro
1/2 Lime
Lightly drain the black beans, add jalapeno, cumin, garlic powder and simmer for 15-20 min. Five (5) minutes before removing from heat add cilantro and the juice of half a lime. Adjust the flavors to your liking.
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