Cooking With Metachat!

Monday, September 26, 2005

Specklet's garlic cilantro chicken enchiladas


-Trim the fat off 1.5 pounds boneless skinless chicken thighs.
-Put in a frying pan with a cup or so of chicken stock.
-Coarsely chop 4 or 5 cloves of garlic and 3 or 4 tablespoons fresh cilantro and add to the chicken.
-Cover and gently bring to a simmer. Don't overcook.
-Discard garlic and cilantro, save leftover stock to cook your rice in.
-Dice chicken.
-Dice 1 large yellow onion.
-Dice 2 anaheim peppers.
-Dice 2 jalepenos.
-Chop 4 tablespoons fresh cilantro.
-Salt to taste.

-Pour a few tablespoons of olive oil in a skillet, put on medium heat.
-Lightly fry 16 small corn tortillas (must be corn), about 20 seconds on each side.
-Replenish olive oil as needed.

-I'm still working on the recipe for this, so until I get one I'm happy with, buy a high-quality jar of it. Buy 2, actually, 16oz or so.

-Put about 3 tablespoons of the filling in each tortilla, roll, and place in a 9x11 baking pan. You should be able to squish all 16 in there.
-Pour sauce over the top, sprinkle with cayenne.
-On top add 1 pound of grated jack cheese. (I use organic raw milk cheese, but it can be prohibitively expensive.)
-Cover with tinfoil and cook at 350 for about 30 minutes.
-Uncover and cook for another 15.

Serve with Mexican rice, black bean soup, a vinegary salad, and sangria.

Wait, I can't stop there.

Mexican rice:
-Rinse a cup of short-grained brown rice. Put in a medium saucepan with the chicken broth from above, and add enough water to make 2 cups of liquid.
-Bring to a boil, cover and simmer gently until the liquid is gone.
-Put a few tablespoons of olive oil in a skillet and saute 1 large yellow onion and 1 large red bell pepper, diced small. Salt to taste.
-Add cooked rice and gently fry for a few minutes.

Black bean soup:
-You can use canned beans, or cook dried from scratch (if you want to know how, email me: specklet at hotmail dot com), but you want a good 3.5 - 4 cups of soup.
-Add 1 yellow onion and 1 red bell pepper, chopped.
-Cayenne to taste, salt to taste, and a tablespoon of cumin.
-When everything's cooked nice and soft, add the juice of one orange.

-MUST be made 24 or more hours in advance!
-Pour two bottles of red wine (I like a nice rioja, but any merlot or cab or chianti will do) in a large pot.
-Add the juice of 4 oranges, 4 lemons, and 4 limes.
-Slice 2 oranges, thin, throw in pot.
-Add 1/4 a cup (or more if you like) raw cane sugar.
-Add a sprinkle of cinnamon and five or six bay leaves.
-Here's the magic: 6 or 8 generous shots of Cointreau. (You can use a dark rum if you must, just add more sugar.)
-Stir, cover, and refrigerate.
-Serve over ice with a splash of seltzer.


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