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Red and White Enchiladas

 Main Dishes, Sauces  No Responses »
Oct 202011
 

Tortilla Recipes (make either or 1/2 both):
Corn Tortillas:
2 cups and 2 tablespoons masa harina
1-1/3 cups water
splash of lime juice

Mix all ingredients together, then knead until smooth. Cover and allow to stand for 30 minutes.
Divide dough and press or roll out till thin, then cook lightly on medium heat.

Flour Tortillas:
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tbs shortening (or lard)
1/2 cup water
splash of lime juice

Combine dry ingredients, then knead in shortening until mealy. Add the water and lime juice and continue mixing until the dough becomes elastic (adding more flour or water as needed).
Cover with a damp cloth and allow to stand for 15 minutes.
Divide dough and press or roll out till thin, then cook lightly on medium heat.

For the Enchilada Filling and Sauces:
Preheat Oven: 176.66°C (350°F)

Filling Ingredients:
4-5 chicken breasts
1-2 onions (chopped to large pieces)
2-3 garlic cloves (chopped to large pieces)
1 cup frozen or fresh corn
1 tomato, finely chopped
1 bunch cilantro (coriander), finely chopped
1 tsp lime juice
1-2 tbs red sauce
1-2 tbs white sauce

Cover the chicken in water, adding the onion and garlic pieces. Bring to a boil, cover and simmer till chicken is cooked, but slightly pink in the middle. Remove chicken and allow to cool, then shred or chop into small pieces. Reserve liquid for white sauce.
Add the corn, tomato, cilantro and lime juice and set aside. Once sauces are made, add 1-2 tablespoons of each and mix well. The chicken mixture should stick together slightly, but not be too saucy.

White Sauce Ingredients:
cooking liquid from the chicken
1 cup milk
1/2-1 cup sour cream (or greek yogurt)
1 tbs cream cheese
1 tbs double cream
1 tsp freshly chopped chili pepper (green or red)

Reduce the liquid from the chicken until there’s about 1 cup remaining. Remove from heat and allow to cool slightly. When cooled a bit, add the rest of the ingredients. Mix well and bring back to heat slowly, allowing to simmer genly while stirring. Sauce is ready when it has thickened slightly and all ingredients are blended well (no lumps other than onion and garlic).

Red Sauce Ingredients:
1-2 chili peppers (red or green, roasted)
1/4 cup vegetable oil
1 onion, chopped
2-3 cloves garlic, finely chopped
2 tbs flour
1/2 tsp chili powder
1x 8 oz can tomato sauce
1 1/2 cups water (fill tomato sauce can with water)
1 tbs semi-sweet chocolate chips
1/2 tbs butter
1 tsp salt
1/4 tsp ground cumin
1/4 tsp garlic powder
1 tsp dried oregano
1 tsp cayenne pepper
1 tsp paprika
1 tsp cracked black peppercorns
5-7 leaves chopped cilantro

Roast the chili pepper in the oven until browned and soft. Remove and cool.
Fry the onion in the oil (medium heat) until it begins to soften and brown, then add the garlic. When onions are fairly softened and browned, stir in flour and chili powder. Reduce heat slightly, and cook until lightly brown, stirring constantly to prevent burning.
Add tomato sauce, water, chocolate chips and butter, stirring well. Cut open the roast chili pepper and scrape out the softened inside, adding to the sauce. Discard the papery skin. Add all other ingredients and allow to simmer till thickened slightly.

Assembling the Enchiladas:

You will need 1-2 cups shredded cheese

Spread some red sauce on the bottom of a large casserole dish or dutch oven.
Spoon some of the chicken filling mixture into a tortilla and roll up, then place seam-side down into the dish. Repeat until the bottom of the dish is covered. Cover one half of the enchilada dish with red sauce and the other half with the white sauce. Sprinkle with cheese, then begin another layer of enchiladas. Again cover half with red sauce and half with white sauce, then sprinkle cheese. Continue until all chicken mixture or all tortillas are used up. Cover the top with a bit extra sauces and cheese. Cover and place in pre-heated 176.66°C (350°F) oven for about 25-30 minutes or until bubbly. Remove the cover and place back in oven until the top and sides look browned or until your liking. Allow to cool a bit before serving. Enjoy!

Curry – my version

 Main Dishes, whole, real and raw  2 Responses »
Apr 162009
 

There’s no official recipe for Curry, everyone has their own way of preparing and eating it, so I will just share the way I learned and the way I enjoy eating it! It may look complicated or confusing, but once you get the general idea of amounts, etc, then it’s easy to adapt it to your liking!

Ingredients:

- coconut oil, olive oil or palm oil to cover bottom of large pot
- 1-2 onions (chopped into half-moon shape)
- 2-3 tomatoes (chopped into half-moon shape)
- 1 tsp garlic (crushed)
- 1 tsp ginger (crushed)
- 2 large potatoes cut into large chunks
- 2 large portions of meat of your choice
- salt to taste

Spices:
- 2 tsp cumin/jeera seeds
- 1 tsp aniseed
- 2 pieces of star anise
- 2-4 cardamon pods (black and/or green)
- 1 cinnamon stick
- 3-4 curry leaves
- 1 tbs garam masala
- 1 tsp haldi powder (turmeric)
- 1/2-1 tsp chili powder (based on heat of chili powder and preference of spice)

What to Do:

Heat oil in the pot, test with a piece of onion. When test onion sizzles, add the rest of the onions. Allow to fry until the onions begin to soften.

Add cumin, aniseed, star anise, cardamon pods, cinnamon sticks, curry leaves and garam masala. Mix and allow spices to fry, but be careful to watch heat so as not to burn. After a few minutes, add tomatoes, garlic, ginger, haldi powder (turmeric) and chili powder. Mix and continue to fry, if mixture is too dry, add a little bit of water. Allow to simmer for about 5 minutes or until tomatoes get soft and fall apart.

Add potatoes, add water to cover and salt to taste. Bring to a boil, then cover partially and allow to boil gently for 15-20 minutes (or until potatoes begin to soften).

Add meat, making sure it is covered by the sauce (adding water if necessary). Bring to a boil while stirring, then lower heat, cover and simmer until meat is cooked.

The curry is ready to serve once the meat is cooked and potatoes are soft.

Alternatively, you can prepare the curry ahead of time and allow to simmer gently until you are ready to serve, the flavours permeate the meat and potatoes the longer you allow it to sit together.

If you find the spice too intense, either add less chili powder, or add some cream, coconut milk (gives it more of a Thai flavour) or Greek yoghurt before serving or a pat of butter to individual dishes.

Serve with rice and/or naan bread. Also good with a side dish of Greek yoghurt with a chopped green pepper mixed in, and any pickle (my favourite is lime).