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Publicado: 18 de septiembre de 2012
Mexican enchiladas
ingredients:
• ½ kg. chicken breast or pork meat solid.
• ½ onion
• 5 poblano chiles
• 2 serrano chiles
• 7 greentomatoes
• 1 clove garlic
• 1 sprig of cilantro, disinfected
• 1 romaine lettuce, julienned
• 1 fresh cheese
• 16 omelets
• Oil
• Salt
• ¼sour cream
preparation:
1. Cook meat with onion and salt in boiling water. When cooked let cool slightly and shred.
2. In a separate pot, cook thetomatoes and serrano peppers for 5 minutes in boiling water.
3. In the comal, roast the poblano chiles and garlic. After roasting, put the peppers in a bagand close it to sweat. Then scrape out peel them, and scrape out the seeds desvénalos.
4. In blender, blend boiled tomatoes, serrano peppers, poblanochiles, garlic, cilantro and season with salt.
5. In a skillet, fry the cooked meat in 2 tablespoons hot oil until golden. Since it is golden, add the meat acouple of tablespoons of the sauce.
6. Heat a little oil in a pan, and it passes the tortillas (which must be freshly made, or just reheated) on both sides,then, pass the sauce. Then fill it with meat (1 or 2 tablespoons will suffice) and winds shape the enchilada. Go arranging them on plates you serve theenchiladas.
7. Finally, decorate the green enchiladas with lettuce, crumbled or grated cheese and cream to taste.
TIP: When you have already served yourenchiladas verdes, before decorating with lettuce, cheese and cream, with a little báñalas remaining sauce, well, intensificarás more flavor, and not resecarán.
ingredients:
• ½ kg. chicken breast or pork meat solid.
• ½ onion
• 5 poblano chiles
• 2 serrano chiles
• 7 greentomatoes
• 1 clove garlic
• 1 sprig of cilantro, disinfected
• 1 romaine lettuce, julienned
• 1 fresh cheese
• 16 omelets
• Oil
• Salt
• ¼sour cream
preparation:
1. Cook meat with onion and salt in boiling water. When cooked let cool slightly and shred.
2. In a separate pot, cook thetomatoes and serrano peppers for 5 minutes in boiling water.
3. In the comal, roast the poblano chiles and garlic. After roasting, put the peppers in a bagand close it to sweat. Then scrape out peel them, and scrape out the seeds desvénalos.
4. In blender, blend boiled tomatoes, serrano peppers, poblanochiles, garlic, cilantro and season with salt.
5. In a skillet, fry the cooked meat in 2 tablespoons hot oil until golden. Since it is golden, add the meat acouple of tablespoons of the sauce.
6. Heat a little oil in a pan, and it passes the tortillas (which must be freshly made, or just reheated) on both sides,then, pass the sauce. Then fill it with meat (1 or 2 tablespoons will suffice) and winds shape the enchilada. Go arranging them on plates you serve theenchiladas.
7. Finally, decorate the green enchiladas with lettuce, crumbled or grated cheese and cream to taste.
TIP: When you have already served yourenchiladas verdes, before decorating with lettuce, cheese and cream, with a little báñalas remaining sauce, well, intensificarás more flavor, and not resecarán.
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