cantdog
Waybac machine
- Joined
- Apr 24, 2004
- Posts
- 10,791
Weird looking green enchiladas
You should make fresh corn tortillas for this. It really is about
twenty-five percent better that way than if you use the store bought
kind. They can be cold when you stack the dish for the oven, though.
Add a bit of extra oil to the comal and get lots of brown spots,
because it's a flat stack and they won't have to bend much.
Okay, six corn tortillas.
Have some chicken stock handy.
Now roast the vegetables. I just got an oven pan made out of glass so
it'd wash easy, and turned up the broiler hot. Roast:
four poblanos
six cloves garlic, peeled
three tomatillos
Get 'em up close to the heat. Turn 'em so they brown or blister all over.
Then put the tomatillos and peppers in a bag and close the bag. They will steam themselves in their own juices in there. After maybe ten minutes, take them out and rub the peelings off them. The tomatillos, under the peel, are a gelatinous pulp, and the peppers will want to be seeded and have their stems and cores removed.
Turn off the broiler and preheat the oven to 375.
Take two of the poblanos and chop then coarsely, and set them aside.
Now make the mole poblano. Put:
the tomatillo pulp,
the pepper flesh of only two of the poblanos
the garlic cloves
a teaspoon of ground cumin seeds
with the whiter portions of maybe six or seven scallions
and a quantity of fresh oregano leaves (all the leaves on an ounce
package of fresh oregano)
salt (and pepper, but not much, if you like)
in the blender or food processor (or use a molcajete-- the color
will be better) with enough stock to let you make a puree or salsa of them.
Bone, skin, and slice into slabs, crossways to the grain:
three large or four small chicken breasts
Heat in a skillet
two tablespoons of olive oil
and brown the chicken pieces.
Dump the mole poblano into the pan and let it fry together with the
chicken pieces, once they have browned. Add more stock as needed to
keep it loose. You don't want it to dry and cook onto the pan.
Grate enough jack cheese to make two small handfuls of
coarse grated cheese.
Now we assemble the thing. Lay a little mole poblano on the bottom
of a roughly 9 by 9 pan, then a layer of tortilla. Tear them to make
a single layer.
then a layer of chicken, mole, and chopped poblanos, about half
then a layer of tortilla
then the rest of the mole, chicken and poblanos
and a cap layer of tortilla, which doesn't have to be enough to cover the
whole thing. Turn the tortilla so the top is also covered with the green mole.
Then scatter the cheese over all and bake it. It should bubble and some of the cheese should have turned golden, when it's done.
This will feed three large appetites or four normal ones as an
entree. Poblanos vary a lot as to heat, but they always have that
amazing dark warm fruity pepper flavor. If you want more heat, use a
good hot sauce; I like Marie Sharp's, but you doubtless have a favorite.
You should make fresh corn tortillas for this. It really is about
twenty-five percent better that way than if you use the store bought
kind. They can be cold when you stack the dish for the oven, though.
Add a bit of extra oil to the comal and get lots of brown spots,
because it's a flat stack and they won't have to bend much.
Okay, six corn tortillas.
Have some chicken stock handy.
Now roast the vegetables. I just got an oven pan made out of glass so
it'd wash easy, and turned up the broiler hot. Roast:
four poblanos
six cloves garlic, peeled
three tomatillos
Get 'em up close to the heat. Turn 'em so they brown or blister all over.
Then put the tomatillos and peppers in a bag and close the bag. They will steam themselves in their own juices in there. After maybe ten minutes, take them out and rub the peelings off them. The tomatillos, under the peel, are a gelatinous pulp, and the peppers will want to be seeded and have their stems and cores removed.
Turn off the broiler and preheat the oven to 375.
Take two of the poblanos and chop then coarsely, and set them aside.
Now make the mole poblano. Put:
the tomatillo pulp,
the pepper flesh of only two of the poblanos
the garlic cloves
a teaspoon of ground cumin seeds
with the whiter portions of maybe six or seven scallions
and a quantity of fresh oregano leaves (all the leaves on an ounce
package of fresh oregano)
salt (and pepper, but not much, if you like)
in the blender or food processor (or use a molcajete-- the color
will be better) with enough stock to let you make a puree or salsa of them.
Bone, skin, and slice into slabs, crossways to the grain:
three large or four small chicken breasts
Heat in a skillet
two tablespoons of olive oil
and brown the chicken pieces.
Dump the mole poblano into the pan and let it fry together with the
chicken pieces, once they have browned. Add more stock as needed to
keep it loose. You don't want it to dry and cook onto the pan.
Grate enough jack cheese to make two small handfuls of
coarse grated cheese.
Now we assemble the thing. Lay a little mole poblano on the bottom
of a roughly 9 by 9 pan, then a layer of tortilla. Tear them to make
a single layer.
then a layer of chicken, mole, and chopped poblanos, about half
then a layer of tortilla
then the rest of the mole, chicken and poblanos
and a cap layer of tortilla, which doesn't have to be enough to cover the
whole thing. Turn the tortilla so the top is also covered with the green mole.
Then scatter the cheese over all and bake it. It should bubble and some of the cheese should have turned golden, when it's done.
This will feed three large appetites or four normal ones as an
entree. Poblanos vary a lot as to heat, but they always have that
amazing dark warm fruity pepper flavor. If you want more heat, use a
good hot sauce; I like Marie Sharp's, but you doubtless have a favorite.
