Fresh Roasted Enchilada Sauce

September 20, 2021 by

If your counter is full with the last tomatoes from your garden I have just the recipe for you. Or, if you pick some up at the store. No judgement here.
This makes a generous amount because in my house it goes quick. My husband and oldest daughter love this sauce, on enchiladas (of course), tamales, burritos, tossed with meat for tacos, stir into rice for an easy red rice.
A quick roast under the broiler then throw it all in the blender. Doesn’t get easier than that!
If you haven’t used ancho before it has a lot of deep flavor without the heat so it is great for using with kids or those who don’t like a lot of heat. If you want a spicier version I would add chipotle powder or canned chipotles in adobo sauce.

Filed Under: Mexican Tagged With: , ,

Golden Blend Tortillas

August 26, 2021 by

Truth be told. I don’t always make homemade tortillas. Especially if I’m making salsas, rice, beans, meat, sauce (and 20 other things it seems). We take taco night pretty seriously after all!
I’ve started using “golden blend” tortillas for enchiladas because they hold up so well (like a corn tortilla) but are also more pliable, like a flour tortilla.
I wanted to make homemade tortillas for these smoky halibut tacos because the slaw was made ahead of time and the fish would be finished just before so I knew I’d have time to do tortillas with them.
They are very easy and super easy to roll out or press. I prefer using a tortilla press because it’s so fast and they stay in a nice circle better. But if you don’t have one rolling out will work just fine.
They are sturdy enough to use in enchiladas or something with a lot of salsa or sauce but also tender and pliable.

Filed Under: Mexican Tagged With: , , ,

Green Chicken Enchiladas

May 5, 2021 by

This is one of my family’s favorite meals. It’s not too spicy for kids and still has plenty of flavor. My favorite tortillas for enchiladas are the golden blends. Part corn, part flour tortillas. More pliable and tender but also hold up really well to being baked in a sauce. If you have corn or flour that’s fine too.

I like the medium size since they fit so well in a 9 by 13 pan.

I don’t often use canned sauces but it sure makes this quick and easy! And adding a few ingredients gives it a great flavor boost.

My favorite black beans are what I always serve with these. Sometimes I even make 2 pans of these and divide one pan into freezer containers for quick lunches.

Filed Under: Chicken / Turkey, Mexican Tagged With: , , , ,

Homemade Tamales

May 4, 2011 by
 
 
What? It’s Cinco De Mayo tomorrow? And then Mother’s Day? Yikes, I really need to get with it! : )
I’ve had this recipe waiting to be shared for some time now, and I guess Cinco De Mayo is a good time to share it.  If you’ve never had fresh homemade tamales, you have never had tamales my friend.  They are a big favorite around here, especially when my oldest sister comes over with her family.  I think her husband has a tamale addiction.
Since they do take some time, I like to make a double or sometimes triple batch when I make them.  The day before I’ll cook and shred the meat for the filling, and when I cook them I get 2 big pots going at the same time.  They freeze amazingly well, and no matter how many I make my husband always eyes me a little funny when I give any away. : )
I base my recipe off the one printed on the bag of the MaSeCa I buy, it has never failed me.  And while you can use shortening, I strongly suggest using a good quality lard.  Yes, lard.  It’s the one time I use it.  I have tried it with shortening, and it just doesn’t work the same.  The flavor will be artificial, waxy, and just not right.   And have fun with the fillings, we just really prefer the plain shredded beef.
It freezes great and I’d rather have the filling more plain since we serve them with fresh salsa.  Yum!
 
TAMALES
8 cups MaSeCa for Tamales
4 tsp baking powder
2 tsp salt
8 cups lukewarm chicken broth (or water)
2 2/3 cups lard (or vegetable shortening
8 oz bag dried corn husks
Filling (I used shredded beef for these)*
Soak corn husks for about 15-25 minutes submerged in warm water (you may need to weigh them down to stay under the water with a plate)
While husks are soaking, make masa.  Combine MaSeCa, baking powder, and salt in a large bowl.
Work in chicken broth with hands to make a moist dough.
 
Add lard, mix well.
Separate husks and rinse well.
Spread masa dough (about 1/4 cup) on each husk making a rectangle about 3″ by 4″, butted up against one edge and leaving a border on other sides, as shown.
 
 
Spread a strip of filling down middle of masa.
Roll the long edge of the husk so that the masa meats, encasing the filling.
 
Finish rolling long side
Then either tear some husks into little strips and tie the ends:
or fold ends under and wrap in a piece of foil:
Fill a large pot with water and bring to a heavy simmer.
Stand tamales up in a colander or steamer basket and place over pot.
(water should not touch the steamer basket).
Cover with a wet cloth and steam for about 2 hours.
To freeze, put foil-wrapped pre-steamed tamales in ziplocks.
*Filling ideas: We like the basic shredded roast since we serve it with salsa and such and it freezes so well, but I’ve also had good outcome with shredded pork, shredded chicken with cheese, etc.
Filed Under: Beef, Freezer, Mexican Tagged With: , ,

Homemade Enchilada Sauce

October 4, 2010 by
 
My Hubby loves enchiladas. LOVES. I get tired of buying enchilada sauce, it seems a bit overpriced in my opinion, and it seemed like something that I should be able to make myself. Not to mention we don’t like super spicy food, and more than once I made enchiladas without knowing that the sauce I was using was more spicy than we cared for.  So I did some digging around and found a few recipes.  This ended up being the winner after some small adaptions, and I was amazed at how good the flavor was.  The nice thing is you could make this as spicy or as mild as you like.  (The original recipe called for a whopping 1/4 cup of chili powder).  I’m never buying a can of enchilada sauce again- try this and you won’t either!
 
HOMEMADE ENCHILADA SAUCE
Recipe adapted from Emeril Lagasse
 
3 T canola oil
1 T flour
1/2 tsp chili powder (more if you like it hotter)
2 cups chicken stock
10 oz tomato paste
1 tsp dried oregano
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp salt
 
Heat oil in a medium saucepan.  Add flour, stirring well.  Cook for 1 minute.
Add chili powder, cook for 30 seconds.
Add stock, tomato paste, oregano, cumin, and garlic powder.  Stir well.
Bring to a boil, reduce heat to low and cook for 15 minutes. (It will become thicker and smoother.)
Add salt, taste and add more seasonings if desired.  Serve on your favorite enchiladas.
Filed Under: Mexican, Sauces / Condiments Tagged With: , ,

Posole

February 16, 2010 by

This is one of those great comfort food dishes.  We love it on rainy days, or whenever we want a simple, inviting meal.  It’s also a great “pantry dish” because you use a lot of canned items. I sometimes use leftover shredded rotisserie chicken stashed in the freezer. And for those “fresh cilantro emergencies” I occasionally buy an extra bunch of cilantro and freeze it in a container of chicken stock.  Just add to the soup and let it melt in.  And feel free to adjust the spices to your families liking. I hope you love it as much as we do.

POSOLE

1 T oil
1 medium white onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 or 3 chicken breasts, cooked and shredded
29 oz can hominy, drained & rinsed
16 oz tomato sauce
2 c chicken stock
1 tsp chili powder
1 tsp cumin
salt and pepper
1/2 c chopped fresh cilantro

Saute oil, onion, red pepper, and garlic in a pot.
Add chicken, hominy, tomato sauce, stock, chili powder, cumin, and salt and pepper to taste.
Simmer 30-60 minutes.
Add cilantro and serve.
Serve with: Shredded cheese, sliced green onions, sour cream, tortilla chips, and tortillas or soft wrap bread to dip. (You can also serve with avocado slices, shredded lettuce, olives, or just about anything you’d put in a taco-we just prefer it simple)

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Filed Under: Mexican, Soups / Stews Tagged With: ,