Cookaholics Bulletin Board

ISO the best authentic enchiladas of your dreams.

Recipes? Bring it...

Amy

Minnesota is mexican food challenged so I'm not sure I would know an authentic recipe or not, but ...

I like Rick Bayless' Chicken enchiladas from One Plate at a Time and CI's Chicken Verde Enchiladas.

Not authentic at all, but I just made a chicken & spinach enchilada from CAH and it was delicious! Best enchilada I've ever eaten.

Wow...tough request. It really depends on ones view of what a good enchilada or Mexican food is.

There is authenic Mexican (most folks would not like)
There is Tex Mex
There is New Mexico / green chili
There is chicken, beef, cheese, round, flat, etc.

Then there is always that "Best of the Best" / None Better / End All, Water doesn't boil unless we say so crap that CI / ATC produces...

Perhaps FIGJAM has the ultimate enchilada recipe, she said Bayless had the only authentic tamale recipe. I can't compete with that...

And I always make Jane Brody's turkey and bean... very north of the border I would guess.


Mary

I'm probably more of a New Mexico/green chili gal (as long as I have the option of adding a protein to it)...got a recipe you'd recommend?

Amy

This is Mad Coyote Joe' recipe, and it's very close to what I grew up with:

Salsa de Chile Guajillo

15 dried guajillo chiles
3 cups beef broth
3 cloves garlic, minced
2 tsp. piloncillo or brown sugar
1 tps. Mexican oregano
1/2 tsp. ground cumin*
1/2 tsp. kosher

Toast chilles on a hot dry pan until soft and plaible. Remove chiles from pan and allow to cool a little. Remove stems and seeds. Place all ingredients in pan and simmer for 15 minutes. puree in blender or f/p. Pour sauce through sieve into a bowl mashing with the back of a spoon until only chiles solids are left, which should be discarded. If sauce is not about the consistency of thick tomatoes sauce, keep simmering until it thickens.

*I upped the cumin and added some very finely chopped cilantro. You can adjust this one however you want.

Salsa Colorado

10 - 12 dried colorado chiles
4 cups consome de pollo* or chicken broth
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 tsp. piloncillo, ground

(Ran out of space)

*Consome de Pollo

1 large chicken including all giblets except liver
1/2 bunch flat leave parsely chopped
1 white onion, skin on chopped
1 small carrot peeled and sliced
2 cloves garlic
salt to tste
5 black peppercorns

Cut up into pieces, place chicken and all other ingredients, in a large stockpot. Cover with about 3 inches of water, simmer on low uncovered for about 4 hours. skim froth. Remove from heat, and allow to cool. Refrigerate overnight. Remove any fat that has risen to the top. Reheat and remove chicken, and strain the broth. Let cool. You can freeze broth or use immediately.



Same directions as above. They are both good, but both of them I felt, needed adjusting.

I have another one that is made with anaheim chilles, and is quite mild if you are interested.......