Tex Mex Two Nights in a Row

Stacked Enchiladas.

I hadn’t made this in a few years. 
It is one of the few meals I make that would
actually qualify as vegetarian.
Stacked Enchiladas
Source: Southwest Cookbook
Vegetable oil for frying
12 corn tortillas (6 inches)
1-1/2 cups (12 fl ounces) Green Chili Sauce (recipe on page 195)
2 cups (8 ounces) grated Monterrey Jack or Cheddar Cheese
3/4 cup finely chopped onion
Preheat oven to 350°F. Pour vegetable oil into a medium , heavy
skilled to depth of 1/2 inch. Heat the oil over medium high heat
to 375°F, or until a strip of tortilla browns in 60 seconds.
Soften the tortillas, one at a time, for about 5 seconds per side
in the hot oil and drain on paper towels.
Heat the green chili sauce in a shallow pan and dip each softened
tortilla into the sauce. Place 1 coated tortilla on an oven proof
plate and top with 1 tablespoons green cili sauce, 2 tablespoons
grated cheese and 1 tablespoon chopped onion; repeat twice so that
1 serving contains 3 layered tortillas. Repeat with the remaining
ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5
minutes, or until the cheese melts.
NOTE: Add cooked chicken and or pinto or black beans between
Green Chili Sauce
1 Jalapeno chili seeded and diced
1 garlic clove crushed
1/4 cup chopped green onions
4 tomatillos, husked and diced (or use canned)
1-1/2 cups chicken stock
2 new Mexico green or Anaheim chilies, roasted, peeled, cored,
seeded and diced.
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon heavy cream
Salt and freshly ground pepper to taste
In a medium saucepan, place the jalapeno , garlic, green onions,
tomatillos and chicken stock. Bring to a boil over medium-high
heat’ reduce heat and simmer until the liquid is reduced to about 1
cup about 15 to 20 minutes.
Pour the chicken stock mixture into a blender or food processor.
Add the Anaheim chilies, cilantro and lime juice; puree until
smooth. Add salt and pepper. Add the cream and mix again. Serve
warm. Keep 1 to 2 days refrigerated.
NOTE:  In a pinch use a bottle of Salsa Verde for the sauce. And 
doctor it up with cilantro, and a little cream. 

Pork Carnitas – Tacos

This is one of those non-recipes.
I took a small roast pork sirloin roast and cut it into big
cubes (2″). 

 (Note: you can use pork shoulder or butt)
Rubbed with fresh garlic, salt, pepper, cumin and some adobo sauce from a can of chipotle peppers.  (Or use some chipotle ground peppers).

Browned in a cast iron skillet and then added to the Breville Pressure Cooker.

Sauted a sliced white onion in the skillet, a couple of minced garlic cloves and then deglazed 
with a little chicken broth, the juice of an orange and a lime,  and added to the
Pressure Cooker.
Cooked for 28 minutes on high pressure.

Doesn’t matter how well your PC will sear, 
it is always a much better and quicker sear if done on the stove. 
And you can bring the liquids to a boil more quickly
This will shorten the time it takes for the pressure cooker 
to come up to pressure, which will shorten the
cooking time.
A plus on a work night. 

When the meat is done, just reheat the cast iron skillet,
add a little oil or lard and fry the cubes of pork to crisp
up a little. 
Serve as tacos in corn tortillas. 
(Note:  I have also done this using a roast, rubbed with the seasonings and slow roasted in the oven until fall apart tender. ) 

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