The menu: Tortilla soup, chicken enchiladas, Mexican salad with honey lime dressing
Guests: 10
Tortilla soup
Ingredients:
Serves 6
4 large plum tomatoes
1 small white onion, peeled and quartered
4 garlic cloves, unpeeled
1 medium dried Mexico chile, stemmed and seeded
6 cups chicken broth
2 corn tortillas, cut into 1 inch pieces
6 corn tortillas, cut into 1/2 inch strips
Vegetable oil for frying
sour cream for topping
1 avocado for topping
1 small container feta cheese for topping
Heat a heavy saute pan over medium high heat. Add the tomatoes, the onions, and the unpeeled garlic. Note: Do not cut the tomatoes. We did and they shrank almost instantly.
Roast, turning frequently, until the garlic is soft (about 10 minutes). Remove the garlic. Peel and set aside. Add the chiles and continue to cook for another 4 minutes. Remove the onion and set aside.
Continue to cook the tomatoes until charred. Put the tomatoes, garlic, onion, chile, tortilla strips, and 2 cups chicken broth in a blender. Blend until smooth. Pour into pot and add the remaining broth. Bring to a boil and then simmer for 20 minutes.
For the tortilla strips: Heat a 1/2 inch high layer of vegetable oil over medium high heat until very hot. In batches, fry the tortilla strips and then let dry on paper towels.
Serve the soup with the strips, avocado, cheese and sour cream.
Chicken enchiladas
Ingredients:
Serve 4-6
9 tomatillos, husked and rinsed
1/2 medium white onion
1 serrano chile, seeded and chopped
1 jalepeno, seeded and chopped
2 cloves garlic
1/2 cup loose cilantro leaves
1/4 cup vegetable oil
6 (6 inch) tortillas
2 store bought rotisserie chickens, skinned and shredded
1/2 cup sour cream
1 cup shredded Monterrey Jack cheese
Preheat
the oven to 350 degrees F.Put the tomatillos, onion, serrano, yellow chile and
3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high
heat. Cover and boil until the tomatillos turn olive-green color, about 10
minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic
and cilantro and blend until smooth. Season with salt and pepper.
Heat the oil
in a small skillet over medium-high heat. Fry the tortillas until golden but
still pliable, about 10 seconds per side. Transfer to paper towels to drain.Put
the tortillas on a work surface.
Divide the shredded chicken evenly among the
tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch
glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly
inside the dish. Pour the remaining sauce over the enchiladas. Drizzle with the sour cream and sprinkle the cheese all over.
Bake until the cheese melts and
starts to brown in spots, about 30 minutes. Serve immediately.
Side note: our enchiladas, given it was the first time we've ever made them, were slightly dry. We think that next time we will make more sauce and layer it on the inside with the chicken as well.
Mexican salad
Ingredients:
Salad:
2 1/2 cups chopped romaine lettuce
1 can black beans, rinsed and drained
3/4 cup seeded tomato, chopped
3/4 cup chopped peeled apples (the original recipe called for jicama. As we couldn't find it, green apples are a good substitute)
1 small can canned corn, drained
3/4 cup thinly sliced radishes
half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup feta cheese
Dressing:
1/4 cup fresh lime juice (The Sun added way too much lime juice and we had to adjust for a while)
1/4 cup olive oil
2 tbspns honey
2 tbspns chopped cilantro
1 garlic clove, peeled and minced
1 tsp jalepeno, seeded, minced
Toss all the salad ingredients together. Blend the dressing ingredients. Serve.
Dinner :-)
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