Does anyone have a recipe for this mexican food?
Posted by: admin / Category: Mexican Food Recipe
Then name of it is Enchiladas oaxaquenas. Oaxaca is a state in mexico, (I assume these come from there hence the name). They are enchiladas with mole sauce on top. But I was looking for a recipe for it. Thanks for your help.
Not everything in Oaxaca means mole. At least the recipe I know does not call for it.
Enchiladas oaxaqueñas
Preparation time 30 minutes
Cooking time 20 minutes
Portions 18
Ingredients
18 tortillas
100 g of roasted ancho chilies
5 sprigs of oregano
3 roasted skinned tomatoes
5 cloves of garlic
4 grains of pepper
3 sliced oniones
3 sticks of cinnamon
2 cloves
1 liter of chicken stock or boullion
1 handful of finely chopped parsley
1 pinch of sugar
grated cheese
Lard or shortening
Salt
Preparation
1 De-vein the chilies and set them to soak in warm water, then grind them in a blender with the water used to soak them. Set aside.
2 Grind the tomatoes, strain them and set them aside.
3 Grind the garlic, the oregano, the clove, the pepper and a stick of cinnamon, with a small amount of water.
4 In a small saucepan fry the ground spices in three spoonfuls of lard or shortening. Add the tomatoes and the chilies or peppers. Add some salt and a little more lard or shortening. Little by little add the chicken stock and allow it to boil. Taste to check if it is well seasoned, and add a pinch of sugar.
5 Soft fry the tortillas in lard in a pan, drain them on paper towels and dip them into the tomato and spices mixture. Fold into quarters and arrange them on a serving plate.
6 Carefully cover them with the remaining tomato and spice mixture, sprinkle with the grated cheese and adorn with the onions and the parsley.
December 5th, 2008 at 3:39 am
http://www.mexconnect.com/mex_/recipes/puebla/kgmasados3.html
Hope this helps!
References :
December 5th, 2008 at 4:00 am
It is just a basic name for enchiladas with mole sauce
See second section of this link
http://bigbellyepicure.com/
References :
December 5th, 2008 at 4:05 am
2 cups chicken stock
1 cup sour cream
1 cup salsa verde, Recipe # 221751 1 lb tomatillos, husked,rinsed,and chopped (about 15)
3 chili peppers, with seeds
3/4 cup fresh cilantro leaves or flat leaf parsley (1 bunch)
2 tablespoons fresh lime juice
1 teaspoon sugar
1 teaspoon salt
Place all ingredients
salt and pepper, to taste
12 corn tortillas
1 cup water
1 teaspoon olive oil
1/2 lb queso fresco, crumbled
1 tablespoon chopped fresh cilantro leaves
For the Roasted Pork and Caramelized Onion filling
3 cups roasted pork,
2 tablespoons olive oil
1 large onion, thinly sliced
1/2 cup canned diced green chiles
1/2 lb queso fresco (or any melt-able white cheese, such as Monterey Jack)
In a mixing bowl, combine the chicken stock, sour cream and salsa. Season with salt and pepper. Mix well. Spread 1 cup of the sour cream mixture over the bottom of the prepared pan. Spread 1/4 cup of the Roasted Pork filling over 1/4 of each tortilla. Roll the tortillas up firmly. Place the tortillas, seam side down, next to each other in the prepared pan. Spread the remaining sour cream mixture over the rolled tortillas. Cover the pan with parchment paper and aluminum foil. Place in the oven and cook for 10 minutes. Remove the foil and continue to cook for 15 minutes. Remove from the oven and cool slightly before serving.
Place 2 of the enchiladas in the center of each serving plate. Spoon some of the pan sauce over the top of the enchiladas. Crumble the cheese over the top. Garnish with the cilantro. Serve warm.
For the Roasted Pork and Caramelized Onion Filling:.
In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until the onions are caramelized, about 8 to 10 minutes, stirring constantly. Remove from the heat and cool completely. When the pork is cool, remove any excess fat and the bone. Shred the meat into bite-size pieces. In a mixing bowl, combine the pork, onions, chilies and cheese. Season with salt and pepper. Mix thoroughly.
4 1/2 cups chicken broth
3 tablespoons olive oil
1 cup finely chopped onions
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chili powder
3 tablespoons all-purpose flour
2 ounces dark chocolate, chopped (I usually use Hershey Special Dark, it has a sweetness that mellows the sauce)
Heat oil in a large saucepan over med.
low heat.
Add onion, garlic, oregano, cumin and cinnamon.
Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
Mix in chili powder and flour, stir for 3 minutes.
Gradually whisk in chicken broth.
Increase heat to med. high.
Boil until reduced, about 35 minutes, stirring occasionally.
Remove from heat.
Whisk in chocolate; season with salt and pepper, if desired.
References :
http://www.recipezaar.com/recipes.php?q=oaxaan+mole+sauce&categ=oaxacan
December 5th, 2008 at 4:52 am
Not everything in Oaxaca means mole. At least the recipe I know does not call for it.
Enchiladas oaxaqueñas
Preparation time 30 minutes
Cooking time 20 minutes
Portions 18
Ingredients
18 tortillas
100 g of roasted ancho chilies
5 sprigs of oregano
3 roasted skinned tomatoes
5 cloves of garlic
4 grains of pepper
3 sliced oniones
3 sticks of cinnamon
2 cloves
1 liter of chicken stock or boullion
1 handful of finely chopped parsley
1 pinch of sugar
grated cheese
Lard or shortening
Salt
Preparation
1 De-vein the chilies and set them to soak in warm water, then grind them in a blender with the water used to soak them. Set aside.
2 Grind the tomatoes, strain them and set them aside.
3 Grind the garlic, the oregano, the clove, the pepper and a stick of cinnamon, with a small amount of water.
4 In a small saucepan fry the ground spices in three spoonfuls of lard or shortening. Add the tomatoes and the chilies or peppers. Add some salt and a little more lard or shortening. Little by little add the chicken stock and allow it to boil. Taste to check if it is well seasoned, and add a pinch of sugar.
5 Soft fry the tortillas in lard in a pan, drain them on paper towels and dip them into the tomato and spices mixture. Fold into quarters and arrange them on a serving plate.
6 Carefully cover them with the remaining tomato and spice mixture, sprinkle with the grated cheese and adorn with the onions and the parsley.
References :