|I had fun finding the rare red ones!|
My dad's side of the family is from New Mexico, and I remember getting big batches of roasted chiles and pecans from the family. So when I saw that the chiles were arriving from New Mexico, I just had to jump on this! I wanted to make something classic New Mexican, so what better than some enchiladas with green chile sauce? Like in my dad's recipe for enchiladas, these puppies are stacked like pancakes, not rolled.
Speaking of which, this green chile sauce uses tomatillos like the Mexican chile verde, a fruit I had never used before. They are members of the nightshade family just like tomatoes, but they are actually a closer relative of the cape gooseberry, which also has a husk that covers the fruit. They are acidic and tart, and are pretty weird to me for whatever reason (husks!). You peel off the husk, wash off the sticky residue on the skin, and chop them up, no need to peel or seed them.
I actually picked up this recipe by the chiles in Sprouts of all places. You know the free recipes on tiny slips they like to put near ingredients in grocery stores? It actually looked pretty similar to stacked enchilada recipes I have, but with some typical problems with a grocery store recipe. For instance, things were missing off the ingredient list only to magically appear in the instructions without amounts.
So I decided to make this recipe for my blog and iron out the guesswork!
New Mexican Green Chile Enchilada
1 tbs + 1 cup canola oil
2/3 cup Hatch peppers
1/2 cup green onions, minced (the white and light green part)
1 clove garlic, minced
1 tsp cornstarch
1 cup milk
1 3/4 cup shredded Monterrey Jack
1/4 cup bell pepper, grated
6 corn tortillas
1/2 cup tomatillos, chopped
1/2 cup toasted pine nuts
|Lots of chopping!|
Cook onions and garlic in the tablespoon of oil in a saucepan over medium heat until soft. Stir in parsley and bell pepper, then the chile and tomatillos. Simmer over medium heat for 10 minutes. Taste and season with salt and sugar to taste, I suggest a generous pinch of each. Dissolve cornstarch in milk, and simmer with the chile mixture for another 10 minutes. Remove from heat, and stir in 1 cup of the cheese. Heat the oil in another pan and heat until a piece of tortilla sizzles. Fry the first tortilla in the oil for about 40-60 seconds each, then drain and place on a serving plate and spoon some sauce and sprinkle some pine nuts on top. Continue doing this with each tortilla, stacking upon the previous layer until all the tortillas are used. Pour the rest of the chile sauce over the stack and sprinkle the remaining cheese on top. Serve cut into wedges.
|Cut into wedges, you can see all the peppery goodness!|
Habanero Gold Quesadilla
New Mexican Style Enchiladas