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Recipe: Enchiladas Verdes
Serves 4 The beans and green chile sauce (recipe follows) may be made in advance. Assemble and broil the enchiladas (recipe follows) just before serving. Cowboy beans Makes about 4 cups This is more beans than you'll need for the enchiladas; serve some on the side or save them for lunch. 4 ounces bacon, diced 2 cloves garlic, minced Half a 15-ounce can diced tomatoes, not drained (preferably Muir Glen Fire-Roasted) 2 (15-ounce) cans pinto beans, not drained
1 tablespoon minced canned pickled jalapeños 2 tablespoons minced cilantro 1. In a large saucepan, cook the bacon over medium heat until crisp. Add the garlic and cook 1 minute, then add the tomatoes. Cook, stirring regularly, 4 minutes. Add the beans and simmer uncovered 15 minutes. 2. Add the jalapeños and cilantro. Taste for salt. Beans should be a little soupy. — From "Mexican Everyday" by Rick Bayless Green chile sauce Makes about 4 cups Anaheim chilies vary in heat. I've made this sauce with the same amount of chilies and had it come out anywhere from mild to three-alarm. Just warning you. You may substitute two 7-ounce cans of roasted green chilies, minced, without sacrificing too much in flavor. 1 ½ pounds fresh Anaheim chilies 12 ounces tomatillos, husked and rinsed 3 cups low-sodium chicken broth 1 teaspoon dried Mexican oregano 1 clove garlic, minced ¼ teaspoon salt Ground black pepper to taste 2 tablespoons cornstarch, dissolved in 2 tablespoons water 1. Roast the chilies on a grill or under a broiler until well-blackened. When cool, peel the chilies and slit them open to remove the core and seeds. Mince and set aside. 2. Meanwhile, bring a pot of water to the boil and add the tomatillos. Boil 5 minutes, stirring once or twice. Drain and puree in a blender or food processor. 3. Put the tomatillo puree in the empty saucepan with the chicken broth, Anaheims, oregano, garlic, salt and pepper. Bring to a boil, reduce heat and simmer uncovered 10 minutes. 4. Add the cornstarch, stir and return to a simmer. Simmer an additional 5 to 10 minutes, until sauce is thickened and reduced to about 4 cups. Keep warm over lowest heat if you're making the enchiladas now. The enchiladas Because these enchiladas are broiled, not baked, it's vital to have the beans, sauce and bowls hot when you assemble them. You'll need four soup plates with rims. Unless you have a large oven, you'll probably need to broil two plates at a time; don't worry, the enchiladas will stay hot. ¼ cup corn oil, lard or vegetable oil 12 corn tortillas** 2 cups shredded cooked chicken* 2 cups cowboy beans, hot 4 cups green chile sauce, hot 1 pound shredded monterey jack cheese 1. Place an oven rack about 6 inches from the broiler element and preheat to 200 degrees. Place the bowls in the oven to warm them. 2. Heat the oil in a small skillet over medium-high. Working one at a time, fry each tortilla for 20 to 30 seconds on each side, until they're just beginning to brown and stiffen. Drain the tortillas on a paper towel-lined baking sheet. 3. Remove the bowls from the oven and set the oven to broil. Ladle ½ cup cowboy beans into each bowl. Top each with a tortilla, followed by ¼ cup chicken and a generous ¼ cup green chile sauce. Scatter with a thin layer of cheese (about 2 tablespoons). Make another layer of tortilla, chicken, sauce and cheese. Finish with a final tortilla, sauce and a thick carpet of cheese (about ¾ cup) extending onto the rim of the bowl. 4. Broil 3 to 5 minutes, or until cheese is well-browned and bubbling. Serve immediately. — Adapted from Barbacoa restaurant and Robb Walsh (Fine Cooking magazine, August/September 2005) * Smoked chicken from an American or Asian barbecue place is great, but supermarket rotisserie chickens or leftovers work fine. ** I recommend Special Mix Regular from the Mexican Grocery at Pike Place Market.
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